Name: Herb-Roasted Chicken Leg with Carrots and Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounce chicken leg (bone-in, skin-on); 1 cup carrots (sliced); 1.5 cup broccoli florets; 0.25 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried rosemary; 1 tsp dried thyme; 1 clove garlic (minced)

Herb-Roasted Chicken Leg with Carrots and Broccoli

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Leg with Carrots and Broccoli

Oven-roasted chicken leg seasoned with fragrant herbs, served alongside tender caramelized carrots and crisp broccoli florets for a wholesome meal.

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NUTRITION

Protein

47.3g

Fat

31.8g

Carbs

23.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounce chicken leg (bone-in, skin-on)

1 cup carrots (sliced)

1.5 cup broccoli florets

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic (minced)

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the chicken leg dry with a paper towel to ensure the skin gets crispy.
3
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4
Place the chicken leg, sliced carrots, and broccoli florets on the baking sheet.
5
Brush the herb oil mixture over the chicken and toss the vegetables until evenly coated.
6
Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Let the chicken rest for 5 minutes before serving to lock in the juices.