Crispy Baked 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 Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Savor this delightful dish featuring crispy baked chicken thighs paired with a medley of naturally sweet and earthy roasted root vegetables. The tender chicken, perfectly seasoned with garlic and rosemary, offers a satisfying crunch while the mix of carrots, parsnips, and sweet potato delivers a harmonious balance of textures and flavors. This wholesome meal is as nourishing as it is delicious, making it a go-to option for a balanced dinner.

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NUTRITION

441kcal
Protein
38.6g
Fat
14g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skinless, boneless)

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the chopped carrot, parsnip, and diced sweet potato with olive oil, salt, pepper, and chopped garlic to coat evenly.

  • 3

    Place the vegetables on the prepared baking sheet in a single layer.

  • 4

    Pat the chicken thigh dry with a paper towel and season generously with salt, pepper, and fresh rosemary.

  • 5

    Make a few small incisions in the chicken thigh for better flavor absorption, then place it on the baking sheet with the vegetables.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    If a crispier skin is desired, switch the oven to broil for the last 3-5 minutes of cooking, watching closely to prevent burning.

  • 8

    Remove from the oven, allow to rest for a few minutes, and serve warm.

Crispy Baked 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 Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Savor this delightful dish featuring crispy baked chicken thighs paired with a medley of naturally sweet and earthy roasted root vegetables. The tender chicken, perfectly seasoned with garlic and rosemary, offers a satisfying crunch while the mix of carrots, parsnips, and sweet potato delivers a harmonious balance of textures and flavors. This wholesome meal is as nourishing as it is delicious, making it a go-to option for a balanced dinner.

NUTRITION

441kcal
Protein
38.6g
Fat
14g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skinless, boneless)

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the chopped carrot, parsnip, and diced sweet potato with olive oil, salt, pepper, and chopped garlic to coat evenly.

  • 3

    Place the vegetables on the prepared baking sheet in a single layer.

  • 4

    Pat the chicken thigh dry with a paper towel and season generously with salt, pepper, and fresh rosemary.

  • 5

    Make a few small incisions in the chicken thigh for better flavor absorption, then place it on the baking sheet with the vegetables.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    If a crispier skin is desired, switch the oven to broil for the last 3-5 minutes of cooking, watching closely to prevent burning.

  • 8

    Remove from the oven, allow to rest for a few minutes, and serve warm.