Name: Lemon Herb Roasted Chicken Thighs with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 1 medium Yukon gold potato; 1 medium courgette; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon Herb Roasted Chicken Thighs with Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken Thighs with Vegetables

Tender chicken thighs roasted to golden perfection alongside crisp potatoes and zesty courgette, all infused with a bright lemon-herb marinade.

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NUTRITION

Protein

41.6g

Fat

18.1g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

1 medium Yukon gold potato

1 medium courgette

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Chop the potato into 1/2-inch cubes and slice the courgette into 1/2-inch thick rounds.
3
In a large bowl, whisk together olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
4
Add the chicken thighs, potatoes, and courgette to the bowl, tossing thoroughly to coat every piece in the fragrant marinade.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken isn't crowded by the vegetables.
6
Roast for 25-30 minutes until the chicken is cooked through and the potatoes are fork-tender with crispy edges.
7
Remove from the oven and let rest for 5 minutes before serving to keep the chicken juicy.