Crispy Baked 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 Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Enjoy a satisfying meal featuring crispy baked chicken thighs paired with a colorful medley of roasted root vegetables. The tender, juicy chicken is seasoned to perfection, while the roasted carrots and parsnips add natural sweetness and depth, creating a balanced dish that's both hearty and flavorful.

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NUTRITION

370kcal
Protein
32.8g
Fat
16.9g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (Boneless, Skinless)

1/2 cup sliced Carrots

1/2 cup cubed Parsnips

1 tsp Olive Oil

1 tsp Rosemary

1 tsp Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, toss the sliced carrots and cubed parsnips with olive oil, rosemary, thyme, salt, and pepper until evenly coated.

  • 3

    Place the seasoned vegetables on one side of the baking sheet.

  • 4

    Pat the chicken thigh dry with a paper towel to ensure crispiness. Season both sides generously with salt and pepper.

  • 5

    Arrange the chicken thigh on the other side of the baking sheet, ensuring there is space for even roasting.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness, broil the dish for an additional 2-3 minutes at the end of cooking, keeping a close eye to prevent burning.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.

Crispy Baked 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 Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Enjoy a satisfying meal featuring crispy baked chicken thighs paired with a colorful medley of roasted root vegetables. The tender, juicy chicken is seasoned to perfection, while the roasted carrots and parsnips add natural sweetness and depth, creating a balanced dish that's both hearty and flavorful.

NUTRITION

370kcal
Protein
32.8g
Fat
16.9g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (Boneless, Skinless)

1/2 cup sliced Carrots

1/2 cup cubed Parsnips

1 tsp Olive Oil

1 tsp Rosemary

1 tsp Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, toss the sliced carrots and cubed parsnips with olive oil, rosemary, thyme, salt, and pepper until evenly coated.

  • 3

    Place the seasoned vegetables on one side of the baking sheet.

  • 4

    Pat the chicken thigh dry with a paper towel to ensure crispiness. Season both sides generously with salt and pepper.

  • 5

    Arrange the chicken thigh on the other side of the baking sheet, ensuring there is space for even roasting.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness, broil the dish for an additional 2-3 minutes at the end of cooking, keeping a close eye to prevent burning.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.