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

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

Savor the crunch of a perfectly roasted, skinless chicken thigh infused with fragrant herbs alongside a medley of tender roasted root vegetables. This dish features a balance of savory, earthy flavors with a hint of garlic and olive oil, creating a wholesome, satisfying meal that fits neatly within your macro and calorie goals.

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NUTRITION

391kcal
Protein
31.9g
Fat
15.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 skinless chicken thigh (170g)

1 medium carrot

1 medium parsnip

1/4 red onion

2 teaspoons olive oil

1 garlic clove

2 sprigs fresh rosemary

2 sprigs fresh thyme

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. In a small bowl, mix 1 teaspoon olive oil, minced garlic, chopped rosemary, and thyme. Rub this herb mixture evenly over the chicken thigh.

  • 3

    Chop the carrot, parsnip, and red onion into uniform bite-sized pieces. Toss the vegetables with the remaining olive oil, a pinch of salt, and pepper.

  • 4

    Place the chicken thigh on one side of the baking sheet and arrange the vegetables on the other side, ensuring they do not overlap for even roasting.

  • 5

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

  • 6

    For extra crispiness, broil for an additional 2-3 minutes at the end, watching carefully to prevent burning. Serve warm.

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

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

Savor the crunch of a perfectly roasted, skinless chicken thigh infused with fragrant herbs alongside a medley of tender roasted root vegetables. This dish features a balance of savory, earthy flavors with a hint of garlic and olive oil, creating a wholesome, satisfying meal that fits neatly within your macro and calorie goals.

NUTRITION

391kcal
Protein
31.9g
Fat
15.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 skinless chicken thigh (170g)

1 medium carrot

1 medium parsnip

1/4 red onion

2 teaspoons olive oil

1 garlic clove

2 sprigs fresh rosemary

2 sprigs fresh thyme

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. In a small bowl, mix 1 teaspoon olive oil, minced garlic, chopped rosemary, and thyme. Rub this herb mixture evenly over the chicken thigh.

  • 3

    Chop the carrot, parsnip, and red onion into uniform bite-sized pieces. Toss the vegetables with the remaining olive oil, a pinch of salt, and pepper.

  • 4

    Place the chicken thigh on one side of the baking sheet and arrange the vegetables on the other side, ensuring they do not overlap for even roasting.

  • 5

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

  • 6

    For extra crispiness, broil for an additional 2-3 minutes at the end, watching carefully to prevent burning. Serve warm.