YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chicken Thighs with Carrots and Quinoa
Savor the delightful crunch of crispy roasted chicken thighs paired with tender, sweet carrots and a light, fluffy bed of quinoa. This well-balanced dinner offers a satisfying blend of textures and flavors, with the savory roasted chicken, the natural sweetness of carrots, and the nutty taste of quinoa, all perfectly harmonized with aromatic herbs.
INGREDIENTS
1 piece Chicken Thigh (140g)
1 medium Carrot
1/2 cup Cooked Quinoa
1 tsp Olive Oil
2 sprigs Fresh Rosemary
Salt and Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the chicken thigh dry with a paper towel. Rub the skin lightly with olive oil and season generously with salt, pepper, and finely chopped rosemary.
Place the seasoned chicken thigh on the baking sheet skin-side up. Arrange sliced or baby carrots around the chicken.
Roast in the preheated oven for about 25-30 minutes until the chicken skin is crispy and the internal temperature reaches 165°F (74 °C).
While the chicken roasts, warm the cooked quinoa either in a small pot or microwave until heated through.
Plate the roasted chicken with carrots alongside a serving of quinoa, and garnish with an extra sprig of rosemary if desired.