YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables
Enjoy succulent, crispy chicken thighs roasted to perfection with a fragrant blend of fresh herbs, paired with a vibrant medley of naturally sweet, roasted root vegetables. This dish delivers satisfying crunch, tender meat, and a burst of savory herb flavor that transforms a classic comfort meal into a gourmet experience.
INGREDIENTS
2 pieces Chicken Thighs, Skin-On, Bone-In
1 cup Mixed Root Vegetables
1 teaspoon Olive Oil
2 tablespoons Fresh Herb Mix (Rosemary & Thyme)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with a paper towel and season generously with salt and pepper on both sides.
In a small bowl, mix the fresh herb mix with olive oil. Rub this mixture all over the chicken thighs to ensure an even coating.
Place the seasoned chicken thighs on a baking tray lined with parchment paper.
In a separate bowl, toss the mixed root vegetables with a pinch of salt, pepper, and a drizzle of olive oil if desired.
Spread the vegetables evenly around the chicken thighs on the baking tray.
Roast in the preheated oven for 35-40 minutes, turning the vegetables halfway through and checking that the chicken skin is crispy and the meat is cooked through (internal temperature should reach 165°F).
Remove from the oven and let rest for a few minutes before serving. Enjoy your meal!