Herb-Roasted Chicken Thighs with Maple Glazed Carrots and Crispy Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Thighs with Maple Glazed Carrots and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Maple Glazed Carrots and Crispy Brussels Sprouts

Savor the delicious harmony of a tender, herb-infused chicken thigh paired with the sweet burst of maple glazed carrots and the satisfying crunch of crispy roasted Brussels sprouts. This dish balances savory herbs with a touch of natural sweetness, making it a flavorful, wholesome dinner option.

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NUTRITION

395kcal
Protein
35.6g
Fat
17.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 large Chicken Thigh (200g)

1 medium Carrot

1 tbsp Maple Syrup

1 cup Brussels Sprouts

0.5 tbsp Olive Oil

Herbs and Seasonings (garlic powder, thyme, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thigh dry and rub it with a pinch of salt, pepper, garlic powder, and dried thyme. Drizzle a small amount of olive oil over the chicken to help the herbs adhere.

  • 3

    Place the seasoned chicken thigh on a baking sheet lined with parchment paper.

  • 4

    Peel and slice the carrot into sticks, then toss with the maple syrup and a pinch of salt.

  • 5

    Trim and halve the Brussels sprouts, then toss them with the remaining 0.5 tbsp olive oil, salt, and pepper.

  • 6

    Spread the glazed carrots and Brussels sprouts around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Herb-Roasted Chicken Thighs with Maple Glazed Carrots and Crispy Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken Thighs with Maple Glazed Carrots and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Maple Glazed Carrots and Crispy Brussels Sprouts

Savor the delicious harmony of a tender, herb-infused chicken thigh paired with the sweet burst of maple glazed carrots and the satisfying crunch of crispy roasted Brussels sprouts. This dish balances savory herbs with a touch of natural sweetness, making it a flavorful, wholesome dinner option.

NUTRITION

395kcal
Protein
35.6g
Fat
17.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 large Chicken Thigh (200g)

1 medium Carrot

1 tbsp Maple Syrup

1 cup Brussels Sprouts

0.5 tbsp Olive Oil

Herbs and Seasonings (garlic powder, thyme, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thigh dry and rub it with a pinch of salt, pepper, garlic powder, and dried thyme. Drizzle a small amount of olive oil over the chicken to help the herbs adhere.

  • 3

    Place the seasoned chicken thigh on a baking sheet lined with parchment paper.

  • 4

    Peel and slice the carrot into sticks, then toss with the maple syrup and a pinch of salt.

  • 5

    Trim and halve the Brussels sprouts, then toss them with the remaining 0.5 tbsp olive oil, salt, and pepper.

  • 6

    Spread the glazed carrots and Brussels sprouts around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and let rest for a few minutes before serving.