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 a comforting plate of crispy baked chicken thighs paired with a medley of roasted root vegetables, where tender, juicy chicken meets the natural sweetness of carrots and parsnips, enhanced by aromatic herbs and a drizzle of olive oil.

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NUTRITION

354kcal
Protein
35.6g
Fat
16.7g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

1 boneless skinless chicken thigh (150g)

1 carrot (50g)

1 parsnip (50g)

1 red onion (25g)

1 tsp olive oil (5g)

1/2 tsp dried rosemary

1/2 tsp dried thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chopped carrot, parsnip, and red onion with olive oil, dried rosemary, dried thyme, salt, and black pepper.

  • 3

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

  • 4

    Season the chicken thigh with salt and pepper, and place it on the same baking sheet, ensuring ample space for the vegetables.

  • 5

    Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Allow to rest for a few minutes before serving to lock in the flavors.

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 a comforting plate of crispy baked chicken thighs paired with a medley of roasted root vegetables, where tender, juicy chicken meets the natural sweetness of carrots and parsnips, enhanced by aromatic herbs and a drizzle of olive oil.

NUTRITION

354kcal
Protein
35.6g
Fat
16.7g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

1 boneless skinless chicken thigh (150g)

1 carrot (50g)

1 parsnip (50g)

1 red onion (25g)

1 tsp olive oil (5g)

1/2 tsp dried rosemary

1/2 tsp dried thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chopped carrot, parsnip, and red onion with olive oil, dried rosemary, dried thyme, salt, and black pepper.

  • 3

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

  • 4

    Season the chicken thigh with salt and pepper, and place it on the same baking sheet, ensuring ample space for the vegetables.

  • 5

    Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Allow to rest for a few minutes before serving to lock in the flavors.