Name: Herb-Roasted Chicken Thighs with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Boneless skinless chicken thighs; 0.5 cup Carrots; 0.5 cup Parsnips; 1 cup Brussels sprouts; 0.5 tbsp Extra virgin olive oil; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Herb-Roasted Chicken Thighs with Root Vegetables

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YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Root Vegetables

Oven-roasted chicken thighs seasoned with aromatic rosemary and thyme, served with a medley of tender, caramelized root vegetables.

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NUTRITION

Protein

48.9g

Fat

26.4g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Boneless skinless chicken thighs

0.5 cup Carrots

0.5 cup Parsnips

1 cup Brussels sprouts

0.5 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

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 large baking sheet with parchment paper.
2
Peel and chop the carrots and parsnips into 1-inch chunks, and trim and halve the Brussels sprouts.
3
In a large mixing bowl, combine the chicken thighs, chopped vegetables, olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.
4
Toss thoroughly until everything is evenly coated in oil and herbs.
5
Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
6
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.
7
Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat succulent.