Crispy Roasted Chicken Thighs with Tender Roasted Root Vegetables

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

Crispy Roasted Chicken Thighs with Tender Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Tender Roasted Root Vegetables

Enjoy a comforting plate of crispy roasted chicken thigh paired with tender, caramelized root vegetables. The savory, herb-infused chicken contrasts beautifully with the natural sweetness of roasted carrots and parsnips, creating a well-balanced meal perfect for warming up any evening.

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NUTRITION

397kcal
Protein
31.8g
Fat
21.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (200g)

1 medium Carrot (72g)

1 small Parsnip (50g)

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Peel and cut the carrot and parsnip into evenly-sized sticks or rounds. Mince the garlic.

  • 4

    In a bowl, toss the cut vegetables with olive oil, minced garlic, salt, pepper, and a bit more rosemary if desired.

  • 5

    Place the seasoned chicken thigh on a baking sheet. Arrange the vegetables around the chicken in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes or until the chicken skin is crispy and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, delicious meal.

Crispy Roasted Chicken Thighs with Tender Roasted Root Vegetables

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

Crispy Roasted Chicken Thighs with Tender Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Tender Roasted Root Vegetables

Enjoy a comforting plate of crispy roasted chicken thigh paired with tender, caramelized root vegetables. The savory, herb-infused chicken contrasts beautifully with the natural sweetness of roasted carrots and parsnips, creating a well-balanced meal perfect for warming up any evening.

NUTRITION

397kcal
Protein
31.8g
Fat
21.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (200g)

1 medium Carrot (72g)

1 small Parsnip (50g)

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Peel and cut the carrot and parsnip into evenly-sized sticks or rounds. Mince the garlic.

  • 4

    In a bowl, toss the cut vegetables with olive oil, minced garlic, salt, pepper, and a bit more rosemary if desired.

  • 5

    Place the seasoned chicken thigh on a baking sheet. Arrange the vegetables around the chicken in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes or until the chicken skin is crispy and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, delicious meal.