YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Root Vegetables
Enjoy tender, crispy chicken thighs infused with bright lemon and aromatic herbs, balanced by sweet roasted carrots and parsnips. This dish brings a delightful mix of savory and zesty flavors with a satisfying crunch from the roasted skin and a natural sweetness from the root vegetables.
INGREDIENTS
2 chicken thighs (bone-in, skin-on) – 200g total
1 medium carrot – ~61g
1 medium parsnip – ~100g
1/2 teaspoon olive oil
1 tablespoon lemon juice
1 garlic clove
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and black pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
In a small bowl, mix the lemon juice, minced garlic, chopped rosemary and thyme (strip the leaves from about one sprig of each), and olive oil.
Rub the lemon-herb mixture evenly over the chicken thighs, ensuring the skin is well coated for extra crispiness.
Cut the carrot and parsnip into uniform chunks. Toss them lightly in a bowl with a pinch of salt, pepper, and a bit of the leftover herb mixture if desired.
Arrange the chicken thighs on a baking sheet lined with parchment paper, placing the vegetables around them in a single layer.
Roast in the preheated oven for about 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C), stirring the vegetables halfway through the cooking time.
Remove from oven and let rest for a few minutes before serving.