Name: Crispy Herb-Roasted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large bone-in skin-on chicken thighs; 0.25 tbsp extra virgin olive oil; 1 cup Brussels sprouts; 1 cup carrots; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried rosemary; 1 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs

Chicken thighs oven-roasted until the skin is perfectly golden and crackling, served with a vibrant medley of caramelized Brussels sprouts and carrots.

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NUTRITION

Protein

36.7g

Fat

31.3g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

1 large bone-in skin-on chicken thighs

0.25 tbsp extra virgin olive oil

1 cup Brussels sprouts

1 cup carrots

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp garlic powder

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2
Trim the ends off the Brussels sprouts and cut them in half; peel the carrots and slice them into 1-inch thick rounds.
3
Pat the chicken thighs completely dry with paper towels to ensure the skin achieves maximum crispiness during roasting.
4
In a large mixing bowl, toss the chicken, Brussels sprouts, and carrots with the olive oil, rosemary, garlic powder, salt, and pepper until evenly coated.
5
Arrange the chicken and vegetables on the prepared sheet pan in a single layer, making sure the chicken thighs are skin-side up.
6
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is beautifully browned and crisp.