Garlic-Herb Roasted Chicken Legs with Vegetables

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

Garlic-Herb Roasted Chicken Legs with Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Roasted Chicken Legs with Vegetables

Boneless chicken legs roasted to a golden crisp with aromatic garlic and herbs, served alongside a vibrant medley of tender-crisp garden vegetables.

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NUTRITION

512kcal
Protein
37.9g
Fat
31.3g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless chicken legs

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

1 medium carrot

0.5 medium red bell pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Mince the garlic cloves and slice the carrot into thin rounds; chop the red bell pepper into bite-sized pieces.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried thyme, sea salt, and black pepper.

  • 4

    Add the boneless chicken legs to the bowl and toss thoroughly to ensure they are well-coated with the herb oil.

  • 5

    Add the broccoli florets, sliced carrots, and bell peppers to the bowl and toss again until all vegetables are lightly glazed.

  • 6

    Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they aren't overcrowded so they roast rather than steam.

  • 7

    Place the pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

  • 8

    Remove from the oven and let the chicken rest for 3 minutes before serving to keep the meat juicy.

Garlic-Herb Roasted Chicken Legs with Vegetables

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

Garlic-Herb Roasted Chicken Legs with Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Roasted Chicken Legs with Vegetables

Boneless chicken legs roasted to a golden crisp with aromatic garlic and herbs, served alongside a vibrant medley of tender-crisp garden vegetables.

NUTRITION

512kcal
Protein
37.9g
Fat
31.3g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless chicken legs

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

1 medium carrot

0.5 medium red bell pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Mince the garlic cloves and slice the carrot into thin rounds; chop the red bell pepper into bite-sized pieces.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried thyme, sea salt, and black pepper.

  • 4

    Add the boneless chicken legs to the bowl and toss thoroughly to ensure they are well-coated with the herb oil.

  • 5

    Add the broccoli florets, sliced carrots, and bell peppers to the bowl and toss again until all vegetables are lightly glazed.

  • 6

    Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they aren't overcrowded so they roast rather than steam.

  • 7

    Place the pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

  • 8

    Remove from the oven and let the chicken rest for 3 minutes before serving to keep the meat juicy.