Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Root Vegetables

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

Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Root Vegetables

Enjoy a vibrant medley of juicy, herb-infused chicken thighs paired with caramelized roasted root vegetables. The zesty lemon and aromatic herbs brighten every bite, making this balanced dish a satisfying feast of textures and flavors.

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NUTRITION

332kcal
Protein
40.2g
Fat
13g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

1 piece boneless skinless chicken thigh (180g)

1 medium carrot (72g)

1 small parsnip (70g)

1/4 red onion (40g)

1 teaspoon olive oil (4.5g)

1 tablespoon lemon juice (15g)

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by peeling the carrot and parsnip, and cutting them into uniform sticks or chunks. Slice the red onion into wedges.

  • 3

    Place the vegetables on a large sheet pan. Drizzle with olive oil, season lightly with salt and pepper, and toss to coat evenly.

  • 4

    Pat the chicken thigh dry and place it on the sheet pan among the vegetables.

  • 5

    Drizzle the chicken with lemon juice and season generously with salt, black pepper, chopped rosemary, and thyme (strip the leaves from the sprigs).

  • 6

    Arrange the sheet pan so that the chicken skin (if any) is facing up for extra crispiness.

  • 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 lightly caramelized.

  • 8

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

Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Root Vegetables

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

Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Lemon Herb Chicken Thighs with Roasted Root Vegetables

Enjoy a vibrant medley of juicy, herb-infused chicken thighs paired with caramelized roasted root vegetables. The zesty lemon and aromatic herbs brighten every bite, making this balanced dish a satisfying feast of textures and flavors.

NUTRITION

332kcal
Protein
40.2g
Fat
13g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

1 piece boneless skinless chicken thigh (180g)

1 medium carrot (72g)

1 small parsnip (70g)

1/4 red onion (40g)

1 teaspoon olive oil (4.5g)

1 tablespoon lemon juice (15g)

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by peeling the carrot and parsnip, and cutting them into uniform sticks or chunks. Slice the red onion into wedges.

  • 3

    Place the vegetables on a large sheet pan. Drizzle with olive oil, season lightly with salt and pepper, and toss to coat evenly.

  • 4

    Pat the chicken thigh dry and place it on the sheet pan among the vegetables.

  • 5

    Drizzle the chicken with lemon juice and season generously with salt, black pepper, chopped rosemary, and thyme (strip the leaves from the sprigs).

  • 6

    Arrange the sheet pan so that the chicken skin (if any) is facing up for extra crispiness.

  • 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 lightly caramelized.

  • 8

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