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 savory plate of crispy baked chicken thighs accompanied by a medley of roasted root vegetables. The tender, herb-infused chicken, perfectly roasted with a medley of carrots, parsnips, and red onions, delivers a warming, comforting flavor profile ideal for a wholesome dinner.

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NUTRITION

493kcal
Protein
35.6g
Fat
23.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1.5 pieces skinless Chicken Thigh (≈225g)

1 medium Carrot (≈100g)

1 medium Parsnip (≈100g)

1/2 medium Red Onion (≈50g)

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Fresh Thyme

1/2 teaspoon Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel. Season them with salt, pepper, fresh thyme, and rosemary.

  • 3

    In a bowl, toss the chopped carrot, parsnip, and red onion with olive oil, salt, and pepper until evenly coated.

  • 4

    Place the chicken thighs on a baking sheet lined with parchment paper, and arrange the seasoned vegetables around them.

  • 5

    Bake in the preheated oven for 30-35 minutes, turning the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.

  • 6

    Let rest for a few minutes before serving, and enjoy your healthy, flavorful meal!

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 savory plate of crispy baked chicken thighs accompanied by a medley of roasted root vegetables. The tender, herb-infused chicken, perfectly roasted with a medley of carrots, parsnips, and red onions, delivers a warming, comforting flavor profile ideal for a wholesome dinner.

NUTRITION

493kcal
Protein
35.6g
Fat
23.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

1.5 pieces skinless Chicken Thigh (≈225g)

1 medium Carrot (≈100g)

1 medium Parsnip (≈100g)

1/2 medium Red Onion (≈50g)

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Fresh Thyme

1/2 teaspoon Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with a paper towel. Season them with salt, pepper, fresh thyme, and rosemary.

  • 3

    In a bowl, toss the chopped carrot, parsnip, and red onion with olive oil, salt, and pepper until evenly coated.

  • 4

    Place the chicken thighs on a baking sheet lined with parchment paper, and arrange the seasoned vegetables around them.

  • 5

    Bake in the preheated oven for 30-35 minutes, turning the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.

  • 6

    Let rest for a few minutes before serving, and enjoy your healthy, flavorful meal!