Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

Enjoy a savory dish featuring a perfectly roasted chicken thigh infused with fresh herbs, paired with a colorful medley of roasted root vegetables. This dish brings warmth, comforting textures, and a crispy finish, making it an ideal meal for any time of day.

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NUTRITION

357kcal
Protein
33.7g
Fat
18.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (170g)

1/2 cup chopped Carrot (65g)

1/2 cup chopped Parsnip (67g)

1 tsp Olive Oil (4.5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Toss the chopped carrots and parsnips in olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 4

    Place the seasoned chicken thigh on the same baking sheet, ensuring the skin side is facing up for extra crispiness.

  • 5

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

  • 6

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

Enjoy a savory dish featuring a perfectly roasted chicken thigh infused with fresh herbs, paired with a colorful medley of roasted root vegetables. This dish brings warmth, comforting textures, and a crispy finish, making it an ideal meal for any time of day.

NUTRITION

357kcal
Protein
33.7g
Fat
18.7g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (170g)

1/2 cup chopped Carrot (65g)

1/2 cup chopped Parsnip (67g)

1 tsp Olive Oil (4.5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Toss the chopped carrots and parsnips in olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 4

    Place the seasoned chicken thigh on the same baking sheet, ensuring the skin side is facing up for extra crispiness.

  • 5

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

  • 6

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.