Rosemary Baked Chicken Thighs with Roasted Sweet Potatoes and Carrots

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

Rosemary Baked Chicken Thighs with Roasted Sweet Potatoes and Carrots

YOUR SOLIN GENERATED RECIPE

Rosemary Baked Chicken Thighs with Roasted Sweet Potatoes and Carrots

Savor tender, rosemary-infused baked chicken thighs paired with sweet roasted potatoes and carrots. This dish harmonizes aromatic herbs with a perfect balance of savory protein and natural sweetness, making it a delicious, wholesome meal for any dinner setting.

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NUTRITION

519kcal
Protein
44.4g
Fat
22.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless, Skinless Chicken Thigh

1 medium Sweet Potato

1 medium Carrot

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, garlic powder, a pinch of salt, and pepper. Finely chop or tear the fresh rosemary leaves and mix them into the oil.

  • 3

    Pat the chicken thigh dry with paper towels and rub the rosemary-infused oil mixture all over the chicken.

  • 4

    Peel and cube the sweet potato into bite-sized pieces. Peel and cut the carrot into similarly sized chunks.

  • 5

    Toss the sweet potato and carrot pieces with a drizzle of olive oil, a pinch of salt, and a little extra rosemary if desired.

  • 6

    Place the chicken thigh and vegetables on a baking sheet lined with parchment paper, ensuring the chicken is not crowded.

  • 7

    Bake 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 caramelized.

  • 8

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

Rosemary Baked Chicken Thighs with Roasted Sweet Potatoes and Carrots

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

Rosemary Baked Chicken Thighs with Roasted Sweet Potatoes and Carrots

YOUR SOLIN GENERATED RECIPE

Rosemary Baked Chicken Thighs with Roasted Sweet Potatoes and Carrots

Savor tender, rosemary-infused baked chicken thighs paired with sweet roasted potatoes and carrots. This dish harmonizes aromatic herbs with a perfect balance of savory protein and natural sweetness, making it a delicious, wholesome meal for any dinner setting.

NUTRITION

519kcal
Protein
44.4g
Fat
22.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless, Skinless Chicken Thigh

1 medium Sweet Potato

1 medium Carrot

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, garlic powder, a pinch of salt, and pepper. Finely chop or tear the fresh rosemary leaves and mix them into the oil.

  • 3

    Pat the chicken thigh dry with paper towels and rub the rosemary-infused oil mixture all over the chicken.

  • 4

    Peel and cube the sweet potato into bite-sized pieces. Peel and cut the carrot into similarly sized chunks.

  • 5

    Toss the sweet potato and carrot pieces with a drizzle of olive oil, a pinch of salt, and a little extra rosemary if desired.

  • 6

    Place the chicken thigh and vegetables on a baking sheet lined with parchment paper, ensuring the chicken is not crowded.

  • 7

    Bake 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 caramelized.

  • 8

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