Crispy Roasted Chicken Thighs with Potatoes

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

Crispy Roasted Chicken Thighs with Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Potatoes

Oven-roasted chicken thighs and Yukon gold potatoes seasoned with aromatic spices until they achieve a satisfyingly crispy and golden-brown exterior.

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NUTRITION

487kcal
Protein
40.7g
Fat
15.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

1 medium Yukon gold potato

1 cup fresh green beans

1 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

  • 1

    Preheat oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken thighs dry with a paper towel to ensure the surface gets maximum crispiness.

  • 3

    Dice the Yukon gold potato into uniform 1-inch cubes and trim the ends off the fresh green beans.

  • 4

    In a large bowl, whisk together the olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

  • 5

    Add the chicken, potatoes, and green beans to the bowl, tossing thoroughly until every piece is evenly coated in the spice oil.

  • 6

    Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken pieces are not touching the vegetables for optimal airflow.

  • 7

    Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

  • 8

    Remove from the oven and garnish with finely chopped fresh parsley before serving.

Crispy Roasted Chicken Thighs with Potatoes

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

Crispy Roasted Chicken Thighs with Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Potatoes

Oven-roasted chicken thighs and Yukon gold potatoes seasoned with aromatic spices until they achieve a satisfyingly crispy and golden-brown exterior.

NUTRITION

487kcal
Protein
40.7g
Fat
15.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

1 medium Yukon gold potato

1 cup fresh green beans

1 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

  • 1

    Preheat oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken thighs dry with a paper towel to ensure the surface gets maximum crispiness.

  • 3

    Dice the Yukon gold potato into uniform 1-inch cubes and trim the ends off the fresh green beans.

  • 4

    In a large bowl, whisk together the olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

  • 5

    Add the chicken, potatoes, and green beans to the bowl, tossing thoroughly until every piece is evenly coated in the spice oil.

  • 6

    Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken pieces are not touching the vegetables for optimal airflow.

  • 7

    Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

  • 8

    Remove from the oven and garnish with finely chopped fresh parsley before serving.