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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken Thighs with Roasted Root Vegetables

Enjoy a vibrant plate of crispy chicken thighs infused with fresh lemon and herbs, paired with a medley of roasted carrots and parsnips. This dish combines succulent, tender chicken with the natural sweetness and earthy flavors of root vegetables, making it a delightful option for a balanced dinner.

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NUTRITION

351kcal
Protein
35.8g
Fat
11.7g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (200g) Boneless, Skinless Chicken Thigh

1 medium Carrot (61g)

1 small Parsnip (80g)

1 teaspoon Olive Oil

1/2 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pat dry the chicken thigh with paper towels and rub the herb-lemon mixture evenly over the chicken.

  • 4

    Chop the carrot and parsnip into uniform bite-size pieces and toss them with a little extra olive oil, salt, and pepper.

  • 5

    Place the seasoned chicken thigh on a baking sheet and arrange the chopped vegetables around it.

  • 6

    Roast in the preheated oven for approximately 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

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

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken Thighs with Roasted Root Vegetables

Enjoy a vibrant plate of crispy chicken thighs infused with fresh lemon and herbs, paired with a medley of roasted carrots and parsnips. This dish combines succulent, tender chicken with the natural sweetness and earthy flavors of root vegetables, making it a delightful option for a balanced dinner.

NUTRITION

351kcal
Protein
35.8g
Fat
11.7g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (200g) Boneless, Skinless Chicken Thigh

1 medium Carrot (61g)

1 small Parsnip (80g)

1 teaspoon Olive Oil

1/2 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pat dry the chicken thigh with paper towels and rub the herb-lemon mixture evenly over the chicken.

  • 4

    Chop the carrot and parsnip into uniform bite-size pieces and toss them with a little extra olive oil, salt, and pepper.

  • 5

    Place the seasoned chicken thigh on a baking sheet and arrange the chopped vegetables around it.

  • 6

    Roast in the preheated oven for approximately 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

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