Name: Herb-Baked Chicken Thighs with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.5 cup diced sweet potato; 0.5 cup sliced carrots; 0.5 tbsp extra virgin olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Herb-Baked Chicken Thighs with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Root Vegetables

Tender chicken thighs roasted alongside sweet potatoes and carrots, infused with a fragrant blend of rosemary and thyme for a comforting, earthy finish.

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NUTRITION

Protein

41.5g

Fat

27.2g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 cup diced sweet potato

0.5 cup sliced carrots

0.5 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Place the diced sweet potatoes and sliced carrots on one side of the pan, and the chicken thighs on the other.
3
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with rosemary, thyme, garlic powder, sea salt, and black pepper.
4
Toss the vegetables to coat and flip the chicken to ensure everything is well-seasoned.
5
Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
6
Remove from the oven and garnish with fresh parsley before serving.