Crispy Roasted Chicken Thighs with Garlic Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chicken Thighs with Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Garlic Roasted Vegetables

Savor the irresistible combination of crispy roasted chicken thighs paired with a medley of garlic-infused vegetables. This dish features tender, flavorful chicken with a crispy skin contrasted by sweet, caramelized bell peppers, zucchini, and red onion. A drizzle of olive oil and a hint of garlic elevate this wholesome dish, making it a satisfying option for breakfast, lunch, or dinner.

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NUTRITION

475kcal
Protein
35.6g
Fat
34g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (skin-on)

0.5 cup diced Bell Pepper

0.5 cup diced Zucchini

0.25 cup diced Red Onion

2 cloves minced Garlic

1 tbsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat dry the chicken thighs with paper towels and season both sides generously with salt, pepper, and dried oregano.

  • 3

    In a bowl, toss the diced bell pepper, zucchini, red onion, and minced garlic with olive oil, salt, and pepper.

  • 4

    Place the chicken thighs on a baking sheet, skin side up. Arrange the seasoned vegetables around the chicken.

  • 5

    Roast in the oven for 35-40 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F, stirring the vegetables halfway through the cooking time.

  • 6

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.

Crispy Roasted Chicken Thighs with Garlic Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chicken Thighs with Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Garlic Roasted Vegetables

Savor the irresistible combination of crispy roasted chicken thighs paired with a medley of garlic-infused vegetables. This dish features tender, flavorful chicken with a crispy skin contrasted by sweet, caramelized bell peppers, zucchini, and red onion. A drizzle of olive oil and a hint of garlic elevate this wholesome dish, making it a satisfying option for breakfast, lunch, or dinner.

NUTRITION

475kcal
Protein
35.6g
Fat
34g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (skin-on)

0.5 cup diced Bell Pepper

0.5 cup diced Zucchini

0.25 cup diced Red Onion

2 cloves minced Garlic

1 tbsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat dry the chicken thighs with paper towels and season both sides generously with salt, pepper, and dried oregano.

  • 3

    In a bowl, toss the diced bell pepper, zucchini, red onion, and minced garlic with olive oil, salt, and pepper.

  • 4

    Place the chicken thighs on a baking sheet, skin side up. Arrange the seasoned vegetables around the chicken.

  • 5

    Roast in the oven for 35-40 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F, stirring the vegetables halfway through the cooking time.

  • 6

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.