Name: Garlic-Herb Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 0.5 cup carrots; 0.5 cup parsnips; 0.5 tbsp extra virgin olive oil; 2 cloves garlic; 1 tsp dried rosemary; 1 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh lemon juice

Garlic-Herb Roasted Chicken 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

Garlic-Herb Roasted Chicken with Root Vegetables

Tender chicken thighs roasted with sweet carrots and parsnips, infused with aromatic garlic and herbs for a melt-in-your-mouth texture.

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NUTRITION

Protein

48.2g

Fat

27.5g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 cup carrots

0.5 cup parsnips

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Slice the carrots and parsnips into thin 1/2-inch rounds and cut the chicken thighs into uniform 1.5-inch bite-sized pieces.
3
In a large mixing bowl, combine the chicken, carrots, and parsnips with the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4
Toss everything thoroughly until the chicken and vegetables are evenly coated in the herb-oil mixture.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces aren't overcrowded so they roast rather than steam.
6
Bake for 20 to 22 minutes until the chicken is cooked through and the vegetables are tender when pierced with a fork.
7
Remove from the oven and drizzle with fresh lemon juice to add a bright finish before serving.