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

Enjoy a savory medley of crispy baked chicken thighs paired with sweet and earthy roasted root vegetables. The tender, juicy chicken is perfectly seasoned and baked to golden perfection while the carrots, parsnips, and red onion provide a delightful mix of textures and flavors, all finished with a drizzle of olive oil and fresh herbs.

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NUTRITION

390kcal
Protein
36.4g
Fat
16.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

200 grams Boneless Skinless Chicken Thigh

1 medium Carrot (approximately 61g)

1 medium Parsnip (approximately 70g)

1/4 Red Onion (approximately 40g)

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare a baking sheet by lining it with parchment paper.

  • 3

    Cut the carrot, parsnip, and red onion into uniform pieces to ensure even roasting.

  • 4

    Place the vegetables in a bowl, drizzle with olive oil, sprinkle half a teaspoon of dried rosemary, salt, and pepper, and toss to coat evenly.

  • 5

    Lay the seasoned chicken thigh on the baking sheet and season both sides with salt and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

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

  • 9

    Remove from the oven, let 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

Enjoy a savory medley of crispy baked chicken thighs paired with sweet and earthy roasted root vegetables. The tender, juicy chicken is perfectly seasoned and baked to golden perfection while the carrots, parsnips, and red onion provide a delightful mix of textures and flavors, all finished with a drizzle of olive oil and fresh herbs.

NUTRITION

390kcal
Protein
36.4g
Fat
16.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

200 grams Boneless Skinless Chicken Thigh

1 medium Carrot (approximately 61g)

1 medium Parsnip (approximately 70g)

1/4 Red Onion (approximately 40g)

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare a baking sheet by lining it with parchment paper.

  • 3

    Cut the carrot, parsnip, and red onion into uniform pieces to ensure even roasting.

  • 4

    Place the vegetables in a bowl, drizzle with olive oil, sprinkle half a teaspoon of dried rosemary, salt, and pepper, and toss to coat evenly.

  • 5

    Lay the seasoned chicken thigh on the baking sheet and season both sides with salt and pepper.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

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

  • 8

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

  • 9

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