Crispy Sheet Pan 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 Sheet Pan Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Thighs with Roasted Root Vegetables

Enjoy a perfectly balanced plate of crispy, flavorful chicken thighs paired with a medley of roasted root vegetables. This rustic sheet pan meal bursts with savory herbs and a slight caramelization on the veggies, making it a delicious, wholesome option for a satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

336kcal
Protein
34g
Fat
14.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (85g each)

1 medium carrot

1 small parsnip

1/4 red onion

1 tsp olive oil

Pinch of salt

Dash of black pepper

2 sprigs rosemary

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the carrot and parsnip into uniform sticks or chunks; roughly slice the red onion.

  • 3

    Place the chopped vegetables on the sheet pan, drizzle with olive oil, and season with a pinch of salt and a dash of black pepper. Toss to coat evenly.

  • 4

    Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and finely chopped rosemary from the sprigs.

  • 5

    Create space on the sheet pan and arrange the chicken thighs amongst the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm and enjoy.

Crispy Sheet Pan 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 Sheet Pan Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Thighs with Roasted Root Vegetables

Enjoy a perfectly balanced plate of crispy, flavorful chicken thighs paired with a medley of roasted root vegetables. This rustic sheet pan meal bursts with savory herbs and a slight caramelization on the veggies, making it a delicious, wholesome option for a satisfying dinner.

NUTRITION

336kcal
Protein
34g
Fat
14.9g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (85g each)

1 medium carrot

1 small parsnip

1/4 red onion

1 tsp olive oil

Pinch of salt

Dash of black pepper

2 sprigs rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the carrot and parsnip into uniform sticks or chunks; roughly slice the red onion.

  • 3

    Place the chopped vegetables on the sheet pan, drizzle with olive oil, and season with a pinch of salt and a dash of black pepper. Toss to coat evenly.

  • 4

    Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and finely chopped rosemary from the sprigs.

  • 5

    Create space on the sheet pan and arrange the chicken thighs amongst the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm and enjoy.