Crispy Baked Chicken Quarters 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 Quarters with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Quarters with Roasted Root Vegetables

Enjoy a savory fusion of crispy baked chicken quarter and a medley of roasted root vegetables. The chicken is seasoned to perfection, boasting a golden, crisp skin while remaining juicy on the inside. Paired with sweet carrots, earthy parsnips, and a hint of red onion roasted to bring out their natural sugars, this dish is both hearty and balanced, perfect for a nourishing dinner.

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NUTRITION

405kcal
Protein
33g
Fat
20.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (170g) Chicken Quarter

1 medium Carrot

1 small Parsnip

1 quarter Red Onion

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken quarter dry with paper towels. Season generously with salt and pepper.

  • 3

    Place the chicken on a baking tray lined with parchment paper, skin-side up.

  • 4

    Peel and cut the carrot and parsnip into similar sized sticks or chunks. Slice the red onion into wedges.

  • 5

    In a bowl, toss the vegetables with the olive oil, salt, and pepper until evenly coated.

  • 6

    Arrange the vegetables around the chicken quarter on the baking tray.

  • 7

    Roast in the oven for 35-40 minutes until the chicken skin is crispy and vegetables are tender. Turn the vegetables halfway through the cooking time for even roasting.

  • 8

    Once cooked, allow the chicken to rest for a few minutes before serving. Enjoy your balanced and crispy meal.

Crispy Baked Chicken Quarters 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 Quarters with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Quarters with Roasted Root Vegetables

Enjoy a savory fusion of crispy baked chicken quarter and a medley of roasted root vegetables. The chicken is seasoned to perfection, boasting a golden, crisp skin while remaining juicy on the inside. Paired with sweet carrots, earthy parsnips, and a hint of red onion roasted to bring out their natural sugars, this dish is both hearty and balanced, perfect for a nourishing dinner.

NUTRITION

405kcal
Protein
33g
Fat
20.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

1 piece (170g) Chicken Quarter

1 medium Carrot

1 small Parsnip

1 quarter Red Onion

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken quarter dry with paper towels. Season generously with salt and pepper.

  • 3

    Place the chicken on a baking tray lined with parchment paper, skin-side up.

  • 4

    Peel and cut the carrot and parsnip into similar sized sticks or chunks. Slice the red onion into wedges.

  • 5

    In a bowl, toss the vegetables with the olive oil, salt, and pepper until evenly coated.

  • 6

    Arrange the vegetables around the chicken quarter on the baking tray.

  • 7

    Roast in the oven for 35-40 minutes until the chicken skin is crispy and vegetables are tender. Turn the vegetables halfway through the cooking time for even roasting.

  • 8

    Once cooked, allow the chicken to rest for a few minutes before serving. Enjoy your balanced and crispy meal.