Oven-Baked Chicken Thighs with Crispy Potato Wedges and Roasted Carrots

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

Oven-Baked Chicken Thighs with Crispy Potato Wedges and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Crispy Potato Wedges and Roasted Carrots

Oven-roasted chicken thighs and potato wedges seasoned with rosemary and garlic, served with tender carrots and charred broccoli florets.

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NUTRITION

496kcal
Protein
41.2g
Fat
14.4g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs

150g Russet Potato

100g Carrots

100g Broccoli

1.5 tsp Olive Oil

0.5 cup Blueberries

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PREPARATION

  • 1

    Preheat your oven to 425°F for maximum roasting power

  • 2

    Slice the potatoes into even wedges and the carrots into batons

  • 3

    Toss the vegetables with high-quality olive oil, sea salt, and aromatic rosemary

  • 4

    Season the chicken thighs simply with garlic and black pepper

  • 5

    Arrange the chicken and potatoes on a sheet pan, giving them space to breathe

  • 6

    Roast for 15 minutes before adding the carrots and broccoli to ensure even cooking

  • 7

    Bake until the chicken is juicy and the potatoes achieve a satisfying golden crunch

  • 8

    Finish the plate with a handful of fresh, sweet blueberries for a hit of antioxidants

Oven-Baked Chicken Thighs with Crispy Potato Wedges and Roasted Carrots

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

Oven-Baked Chicken Thighs with Crispy Potato Wedges and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Crispy Potato Wedges and Roasted Carrots

Oven-roasted chicken thighs and potato wedges seasoned with rosemary and garlic, served with tender carrots and charred broccoli florets.

NUTRITION

496kcal
Protein
41.2g
Fat
14.4g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs

150g Russet Potato

100g Carrots

100g Broccoli

1.5 tsp Olive Oil

0.5 cup Blueberries

PREPARATION

  • 1

    Preheat your oven to 425°F for maximum roasting power

  • 2

    Slice the potatoes into even wedges and the carrots into batons

  • 3

    Toss the vegetables with high-quality olive oil, sea salt, and aromatic rosemary

  • 4

    Season the chicken thighs simply with garlic and black pepper

  • 5

    Arrange the chicken and potatoes on a sheet pan, giving them space to breathe

  • 6

    Roast for 15 minutes before adding the carrots and broccoli to ensure even cooking

  • 7

    Bake until the chicken is juicy and the potatoes achieve a satisfying golden crunch

  • 8

    Finish the plate with a handful of fresh, sweet blueberries for a hit of antioxidants