Herb-Baked Chicken Thighs with Crispy Potato Wedges

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

Herb-Baked Chicken Thighs with Crispy Potato Wedges

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Crispy Potato Wedges

Enjoy tender herb-baked chicken thighs paired with crispy potato wedges, accented by a hint of roasted carrots. This dish features a robust blend of rosemary, thyme, and garlic that enhance the natural flavors without overpowering, creating a balanced, clean meal with a satisfying crunch and savory aroma.

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NUTRITION

344kcal
Protein
32g
Fat
14.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (Boneless, Skinless)

70g Potato (Russet)

40g Carrot

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Pat the chicken thigh dry and rub the herb mixture evenly over it.

  • 4

    Cut the potato into wedges and slice the carrot into thin sticks. Toss them lightly with a pinch of salt and a drizzle of olive oil.

  • 5

    Place the chicken thigh on the baking sheet. Arrange the potato wedges and carrot sticks around the chicken.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the potatoes are crispy. Turn the vegetables halfway through the baking time for even crisping.

  • 7

    Once done, remove from the oven and let rest for a few minutes before serving.

Herb-Baked Chicken Thighs with Crispy Potato Wedges

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

Herb-Baked Chicken Thighs with Crispy Potato Wedges

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Crispy Potato Wedges

Enjoy tender herb-baked chicken thighs paired with crispy potato wedges, accented by a hint of roasted carrots. This dish features a robust blend of rosemary, thyme, and garlic that enhance the natural flavors without overpowering, creating a balanced, clean meal with a satisfying crunch and savory aroma.

NUTRITION

344kcal
Protein
32g
Fat
14.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (Boneless, Skinless)

70g Potato (Russet)

40g Carrot

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Pat the chicken thigh dry and rub the herb mixture evenly over it.

  • 4

    Cut the potato into wedges and slice the carrot into thin sticks. Toss them lightly with a pinch of salt and a drizzle of olive oil.

  • 5

    Place the chicken thigh on the baking sheet. Arrange the potato wedges and carrot sticks around the chicken.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the potatoes are crispy. Turn the vegetables halfway through the baking time for even crisping.

  • 7

    Once done, remove from the oven and let rest for a few minutes before serving.