Crispy Lemon Herb Roasted Chicken Legs with Roasted Root Vegetables

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

Crispy Lemon Herb Roasted Chicken Legs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken Legs with Roasted Root Vegetables

Enjoy this succulent roasted chicken leg, elevated with a zesty lemon herb marinade and perfectly crisp skin, paired with a medley of roasted root vegetables that bring a touch of sweetness and earthy warmth to your plate. This dish is designed to hit your nutrition targets while still satisfying your tastebuds.

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NUTRITION

463kcal
Protein
36.3g
Fat
25.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

1 chicken leg (7 oz / 198 g)

1 cup mixed root vegetables (approx. 150 g)

1 tsp olive oil

1 tbsp lemon juice

1 garlic clove

0.5 tsp dried thyme

0.5 tsp dried rosemary

Salt and pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Pat the chicken leg dry with paper towels. Rub the herb mixture all over the chicken leg, ensuring an even coating.

  • 4

    Place the chicken leg on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the mixed root vegetables with a little olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken leg on the baking sheet.

  • 7

    Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 8

    If desired, broil for an additional 2-3 minutes to crisp up the chicken skin further.

  • 9

    Remove from the oven and let rest for a few minutes before serving.

Crispy Lemon Herb Roasted Chicken Legs with Roasted Root Vegetables

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

Crispy Lemon Herb Roasted Chicken Legs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken Legs with Roasted Root Vegetables

Enjoy this succulent roasted chicken leg, elevated with a zesty lemon herb marinade and perfectly crisp skin, paired with a medley of roasted root vegetables that bring a touch of sweetness and earthy warmth to your plate. This dish is designed to hit your nutrition targets while still satisfying your tastebuds.

NUTRITION

463kcal
Protein
36.3g
Fat
25.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

1 chicken leg (7 oz / 198 g)

1 cup mixed root vegetables (approx. 150 g)

1 tsp olive oil

1 tbsp lemon juice

1 garlic clove

0.5 tsp dried thyme

0.5 tsp dried rosemary

Salt and pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Pat the chicken leg dry with paper towels. Rub the herb mixture all over the chicken leg, ensuring an even coating.

  • 4

    Place the chicken leg on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the mixed root vegetables with a little olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken leg on the baking sheet.

  • 7

    Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 8

    If desired, broil for an additional 2-3 minutes to crisp up the chicken skin further.

  • 9

    Remove from the oven and let rest for a few minutes before serving.