Sheet Pan Lemon-Herb Chicken Thighs with Roasted Broccolini and Carrots

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

Sheet Pan Lemon-Herb Chicken Thighs with Roasted Broccolini and Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken Thighs with Roasted Broccolini and Carrots

Enjoy this vibrant sheet pan dinner featuring a succulent lemon-herb chicken thigh paired with crisp broccolini and sweet roasted carrots. Infused with fresh lemon juice, garlic, and rosemary, each bite delivers a bright, aromatic flavor perfect for a balanced, wholesome meal.

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NUTRITION

349kcal
Protein
32.3g
Fat
18g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (175g)

1 cup Broccolini (90g)

1 medium Carrot (61g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1/4 tsp Garlic Powder

1/4 tsp Dried Rosemary

Salt & 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. In a small bowl, mix lemon juice, olive oil, garlic powder, dried rosemary, salt, and pepper.

  • 3

    Place the chicken thigh on a sheet pan and brush both sides generously with the lemon-herb mixture. Arrange the broccolini and carrot (cut into sticks if preferred) around the chicken on the sheet pan.

  • 4

    Drizzle any remaining lemon-herb mixture over the vegetables. Toss the vegetables lightly to coat in the seasonings.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with caramelized edges.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve and enjoy your balanced, flavorful meal.

Sheet Pan Lemon-Herb Chicken Thighs with Roasted Broccolini and Carrots

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

Sheet Pan Lemon-Herb Chicken Thighs with Roasted Broccolini and Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken Thighs with Roasted Broccolini and Carrots

Enjoy this vibrant sheet pan dinner featuring a succulent lemon-herb chicken thigh paired with crisp broccolini and sweet roasted carrots. Infused with fresh lemon juice, garlic, and rosemary, each bite delivers a bright, aromatic flavor perfect for a balanced, wholesome meal.

NUTRITION

349kcal
Protein
32.3g
Fat
18g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (175g)

1 cup Broccolini (90g)

1 medium Carrot (61g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1/4 tsp Garlic Powder

1/4 tsp Dried Rosemary

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. In a small bowl, mix lemon juice, olive oil, garlic powder, dried rosemary, salt, and pepper.

  • 3

    Place the chicken thigh on a sheet pan and brush both sides generously with the lemon-herb mixture. Arrange the broccolini and carrot (cut into sticks if preferred) around the chicken on the sheet pan.

  • 4

    Drizzle any remaining lemon-herb mixture over the vegetables. Toss the vegetables lightly to coat in the seasonings.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with caramelized edges.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve and enjoy your balanced, flavorful meal.