Name: Roasted Chicken Legs with Garden Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large chicken drumsticks; 0.25 medium yellow potato; 1 medium carrot; 1 stalk celery; 0.25 medium yellow onion; 2 cloves garlic; 0.5 ear corn on the cob; 0 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme

Roasted Chicken Legs with Garden Vegetables

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Legs with Garden Vegetables

Roasted chicken legs and garden vegetables seasoned with fragrant herbs, featuring golden-brown skin and sweet corn.

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NUTRITION

Protein

47.7g

Fat

28.2g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

2 large chicken drumsticks

0.25 medium yellow potato

1 medium carrot

1 stalk celery

0.25 medium yellow onion

2 cloves garlic

0.5 ear corn on the cob

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Scrub the potato and carrot, then chop them along with the celery and onion into uniform 1-inch pieces.
3
Mince the garlic cloves finely and cut the corn on the cob into a half-ear portion.
4
In a large bowl, toss the chopped vegetables and corn with 0.5 tsp of olive oil, half the sea salt, and half the black pepper.
5
Pat the chicken drumsticks dry with a paper towel, then rub with the remaining olive oil, sea salt, black pepper, and dried thyme.
6
Spread the vegetables in a single layer on the prepared baking sheet and nestle the chicken drumsticks among them.
7
Roast for 35 to 40 minutes, turning the vegetables halfway through, until the chicken skin is crispy and the internal temperature reaches 165°F.