Crispy 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 Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Root Vegetables

Enjoy this savory dish featuring a perfectly seasoned and crispy chicken thigh paired with a vibrant medley of roasted root vegetables. The earthy carrots and parsnips complement the juicy chicken, all brought together with a drizzle of olive oil and aromatic herbs, resulting in a satisfying and well-balanced meal.

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NUTRITION

380kcal
Protein
36.2g
Fat
17.2g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thigh

1/2 cup chopped Carrots

1/4 cup chopped Parsnips

1/2 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 Garlic Clove

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Season generously with salt, black pepper, and finely chopped rosemary.

  • 3

    Mince the garlic clove and rub it into the chicken for extra flavor.

  • 4

    Place the seasoned chicken on a lightly oiled baking tray.

  • 5

    In a bowl, toss the chopped carrots and parsnips with extra virgin olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables evenly on another baking sheet.

  • 7

    Place both the chicken and vegetables in the oven. Roast the vegetables for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 8

    Bake the chicken thigh for about 20-25 minutes, or until the internal temperature reaches 165°F and the skin is crispy.

  • 9

    Serve the crispy chicken thigh alongside the roasted root vegetables, and enjoy a balanced, flavorful meal.

Crispy 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 Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Root Vegetables

Enjoy this savory dish featuring a perfectly seasoned and crispy chicken thigh paired with a vibrant medley of roasted root vegetables. The earthy carrots and parsnips complement the juicy chicken, all brought together with a drizzle of olive oil and aromatic herbs, resulting in a satisfying and well-balanced meal.

NUTRITION

380kcal
Protein
36.2g
Fat
17.2g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thigh

1/2 cup chopped Carrots

1/4 cup chopped Parsnips

1/2 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Season generously with salt, black pepper, and finely chopped rosemary.

  • 3

    Mince the garlic clove and rub it into the chicken for extra flavor.

  • 4

    Place the seasoned chicken on a lightly oiled baking tray.

  • 5

    In a bowl, toss the chopped carrots and parsnips with extra virgin olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables evenly on another baking sheet.

  • 7

    Place both the chicken and vegetables in the oven. Roast the vegetables for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 8

    Bake the chicken thigh for about 20-25 minutes, or until the internal temperature reaches 165°F and the skin is crispy.

  • 9

    Serve the crispy chicken thigh alongside the roasted root vegetables, and enjoy a balanced, flavorful meal.