Crispy Herb-Roasted Chicken Thighs with Tender Roasted 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 Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Tender Roasted Vegetables

Enjoy succulent, herb-infused roasted chicken thighs paired with a medley of tender vegetables. This dish is elevated with aromatic garlic, rosemary, and thyme, offering a well-balanced meal with a crispy finish on the chicken and roasted perfection in every vegetable bite.

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NUTRITION

428kcal
Protein
46.9g
Fat
21g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (250g total)

1 medium red bell pepper (120g)

1 small zucchini (100g)

1/2 red onion (50g)

1/2 tablespoon olive oil (7g)

2 garlic cloves

1 tsp fresh rosemary

1 tsp fresh thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.

  • 3

    Toss the vegetables (red bell pepper, zucchini, and red onion) in the herb mixture, ensuring they are evenly coated.

  • 4

    Place the seasoned chicken thighs in a roasting pan and scatter the vegetables around them.

  • 5

    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 slightly charred.

  • 6

    If desired, broil for an additional 2-3 minutes to achieve extra crispy edges on the chicken.

  • 7

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

Crispy Herb-Roasted Chicken Thighs with Tender Roasted 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 Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Tender Roasted Vegetables

Enjoy succulent, herb-infused roasted chicken thighs paired with a medley of tender vegetables. This dish is elevated with aromatic garlic, rosemary, and thyme, offering a well-balanced meal with a crispy finish on the chicken and roasted perfection in every vegetable bite.

NUTRITION

428kcal
Protein
46.9g
Fat
21g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (250g total)

1 medium red bell pepper (120g)

1 small zucchini (100g)

1/2 red onion (50g)

1/2 tablespoon olive oil (7g)

2 garlic cloves

1 tsp fresh rosemary

1 tsp fresh thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.

  • 3

    Toss the vegetables (red bell pepper, zucchini, and red onion) in the herb mixture, ensuring they are evenly coated.

  • 4

    Place the seasoned chicken thighs in a roasting pan and scatter the vegetables around them.

  • 5

    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 slightly charred.

  • 6

    If desired, broil for an additional 2-3 minutes to achieve extra crispy edges on the chicken.

  • 7

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