YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chicken Thighs with Roasted Root Vegetables
Savor the crunchy exterior of oven-roasted chicken thighs paired with tender, caramelized root vegetables. This wholesome dish brings together the robust flavors of chicken and the natural sweetness of carrots and parsnips, accented with a hint of thyme and a drizzle of olive oil, making for a balanced and satisfying meal.
INGREDIENTS
1 piece Chicken Thigh (approx 5 oz, 142g)
1 medium Carrot
1 small Parsnip
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
1 tsp Fresh Thyme
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken thigh dry with paper towels. Season both sides with a pinch of salt, pepper, and sprinkle with fresh thyme.
Peel the carrot and parsnip, then cut them into evenly sized sticks or rounds for uniform roasting.
Place the cut vegetables in a bowl and drizzle with olive oil. Toss well to ensure they are evenly coated, then season lightly with salt and pepper.
Arrange the seasoned chicken thigh on a baking sheet, and scatter the vegetables around it in a single layer.
Roast in the preheated oven for about 30-35 minutes, or until the chicken skin is crispy and the internal temperature reaches at least 165°F. Stir the vegetables halfway through the cooking time for even caramelization.
Remove from the oven and let it rest for a few minutes before serving.