Name: Garlic-Herb Roasted Chicken Thighs with Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 1.5 cups carrots; 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 parsley

Garlic-Herb Roasted Chicken Thighs with Carrots

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 Thighs with Carrots

Tender boneless chicken thighs and sliced carrots are roasted to perfection with a fragrant garlic-herb rub, creating a savory and caramelized sheet-pan meal.

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NUTRITION

Protein

47.9g

Fat

23.4g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

1.5 cups carrots

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 parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Peel the carrots and slice them into 1/2-inch thick rounds on a bias for more surface area to caramelize.
3
Pat the chicken thighs dry with a paper towel to ensure they roast properly rather than steam.
4
In a large mixing bowl, combine the chicken, sliced carrots, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
5
Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and herbs.
6
Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken pieces are not overlapping.
7
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are tender and slightly browned.
8
Remove from the oven and let the chicken rest for 5 minutes before garnishing with fresh chopped parsley and serving.