Crispy Lemon Herb Roasted Chicken Thighs with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Veggies

Savor a deliciously crisp chicken thigh infused with tangy lemon and fresh herbs paired with a medley of roasted vegetables. This dish delivers a perfect harmony of savory, zesty flavors and hearty textures that make it an ideal balanced meal for any time of day.

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NUTRITION

506kcal
Protein
42.4g
Fat
27.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (approx 100g each)

1/2 medium Red Bell Pepper (approx 60g)

1/2 medium Zucchini (approx 50g)

1/4 small Red Onion (approx 30g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, roughly chopped rosemary and thyme, salt, and black pepper.

  • 3

    Pat the chicken thighs dry with paper towels and rub the herb mixture evenly over them.

  • 4

    Arrange the chicken thighs on a baking sheet lined with parchment paper.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and scatter them around the chicken on the baking sheet.

  • 6

    Drizzle any remaining herb mixture over the vegetables.

  • 7

    Roast in the oven for 25-30 minutes or until the chicken is cooked through and the skin is crispy, turning the veggies halfway through for even roasting.

  • 8

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

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Veggies

Savor a deliciously crisp chicken thigh infused with tangy lemon and fresh herbs paired with a medley of roasted vegetables. This dish delivers a perfect harmony of savory, zesty flavors and hearty textures that make it an ideal balanced meal for any time of day.

NUTRITION

506kcal
Protein
42.4g
Fat
27.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (approx 100g each)

1/2 medium Red Bell Pepper (approx 60g)

1/2 medium Zucchini (approx 50g)

1/4 small Red Onion (approx 30g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, roughly chopped rosemary and thyme, salt, and black pepper.

  • 3

    Pat the chicken thighs dry with paper towels and rub the herb mixture evenly over them.

  • 4

    Arrange the chicken thighs on a baking sheet lined with parchment paper.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and scatter them around the chicken on the baking sheet.

  • 6

    Drizzle any remaining herb mixture over the vegetables.

  • 7

    Roast in the oven for 25-30 minutes or until the chicken is cooked through and the skin is crispy, turning the veggies halfway through for even roasting.

  • 8

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