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

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Herb-Roasted Root Vegetables

Enjoy the delightful crunch of crispy roasted chicken thighs paired with a medley of herb-infused, tender root vegetables. This rustic, savory dish delivers an irresistible combination of juicy, flavorful chicken and perfectly caramelized vegetables, bringing a burst of autumnal warmth to your plate.

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NUTRITION

552kcal
Protein
34.9g
Fat
32.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Thigh with Skin

1 medium Carrot

1 small Parsnip

1 small Beet

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels to help achieve a crispy skin.

  • 3

    Peel and chop the carrot, parsnip, and beet into uniform bite-sized pieces for even roasting.

  • 4

    In a large bowl, toss the chopped vegetables with olive oil, fresh rosemary, fresh thyme, salt, and black pepper.

  • 5

    Spread the seasoned vegetables evenly on a baking sheet, creating a bed for the chicken.

  • 6

    Place the chicken thigh on top of the vegetables, skin-side up.

  • 7

    Roast in the preheated oven for about 35-40 minutes, checking that the chicken skin is crisp and the vegetables are tender and caramelized.

  • 8

    Once done, remove from the oven and let rest for a few minutes before serving.

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

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Herb-Roasted Root Vegetables

Enjoy the delightful crunch of crispy roasted chicken thighs paired with a medley of herb-infused, tender root vegetables. This rustic, savory dish delivers an irresistible combination of juicy, flavorful chicken and perfectly caramelized vegetables, bringing a burst of autumnal warmth to your plate.

NUTRITION

552kcal
Protein
34.9g
Fat
32.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Thigh with Skin

1 medium Carrot

1 small Parsnip

1 small Beet

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels to help achieve a crispy skin.

  • 3

    Peel and chop the carrot, parsnip, and beet into uniform bite-sized pieces for even roasting.

  • 4

    In a large bowl, toss the chopped vegetables with olive oil, fresh rosemary, fresh thyme, salt, and black pepper.

  • 5

    Spread the seasoned vegetables evenly on a baking sheet, creating a bed for the chicken.

  • 6

    Place the chicken thigh on top of the vegetables, skin-side up.

  • 7

    Roast in the preheated oven for about 35-40 minutes, checking that the chicken skin is crisp and the vegetables are tender and caramelized.

  • 8

    Once done, remove from the oven and let rest for a few minutes before serving.