Crispy Sheet Pan 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 Sheet Pan Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Thighs with Roasted Root Vegetables

Savor a hearty, crispy chicken thigh paired with an assortment of beautifully roasted root vegetables. Each bite delivers tender, flavorful chicken and caramelized veggies, all elevated by aromatic herbs and a drizzle of olive oil.

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NUTRITION

366kcal
Protein
35.6g
Fat
15.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1 chicken thigh (170g, boneless, skinless)

1 medium carrot (~80g)

1 medium parsnip (~80g)

1 small red onion (~40g)

1 teaspoon olive oil (5g)

1 sprig rosemary

1 sprig thyme

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Peel and cut the carrot and parsnip into 1/2-inch thick sticks. Cut the red onion into wedges.

  • 4

    Toss the vegetables in a bowl with olive oil, salt, pepper, and a few torn leaves of rosemary and thyme.

  • 5

    Arrange the seasoned chicken thigh on the sheet pan and spread the vegetables around it in a single layer.

  • 6

    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 caramelized.

  • 7

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

Crispy Sheet Pan 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 Sheet Pan Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Thighs with Roasted Root Vegetables

Savor a hearty, crispy chicken thigh paired with an assortment of beautifully roasted root vegetables. Each bite delivers tender, flavorful chicken and caramelized veggies, all elevated by aromatic herbs and a drizzle of olive oil.

NUTRITION

366kcal
Protein
35.6g
Fat
15.8g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1 chicken thigh (170g, boneless, skinless)

1 medium carrot (~80g)

1 medium parsnip (~80g)

1 small red onion (~40g)

1 teaspoon olive oil (5g)

1 sprig rosemary

1 sprig thyme

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Peel and cut the carrot and parsnip into 1/2-inch thick sticks. Cut the red onion into wedges.

  • 4

    Toss the vegetables in a bowl with olive oil, salt, pepper, and a few torn leaves of rosemary and thyme.

  • 5

    Arrange the seasoned chicken thigh on the sheet pan and spread the vegetables around it in a single layer.

  • 6

    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 caramelized.

  • 7

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