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.

Lemon Herb Roasted Chicken Thighs with Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken Thighs with Vegetables

Succulent chicken thighs roasted to a golden brown alongside crisp-tender root vegetables and aromatic herbs for a bright, citrusy flavor profile.

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NUTRITION

607kcal
Protein
41.7g
Fat
32.2g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz boneless skinless chicken thighs

0.75 cup fingerling potatoes

0.5 cup carrots

0.5 cup brussels sprouts

0.25 whole red onion

1 tbsp extra virgin olive oil

0.5 whole lemon

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Slice the fingerling potatoes in half, peel and chop carrots into rounds, and halve the Brussels sprouts.

  • 3

    Cut the red onion into thick wedges and mince the garlic cloves.

  • 4

    Place the chicken thighs and all prepared vegetables onto the sheet pan.

  • 5

    Drizzle with extra virgin olive oil and the juice of half a lemon.

  • 6

    Sprinkle with minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

  • 7

    Toss everything thoroughly to ensure an even coating of oil and seasoning, then spread into a single layer.

  • 8

    Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 9

    Let the chicken rest for 5 minutes before serving with the roasted vegetables.

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.

Lemon Herb Roasted Chicken Thighs with Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken Thighs with Vegetables

Succulent chicken thighs roasted to a golden brown alongside crisp-tender root vegetables and aromatic herbs for a bright, citrusy flavor profile.

NUTRITION

607kcal
Protein
41.7g
Fat
32.2g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz boneless skinless chicken thighs

0.75 cup fingerling potatoes

0.5 cup carrots

0.5 cup brussels sprouts

0.25 whole red onion

1 tbsp extra virgin olive oil

0.5 whole lemon

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Slice the fingerling potatoes in half, peel and chop carrots into rounds, and halve the Brussels sprouts.

  • 3

    Cut the red onion into thick wedges and mince the garlic cloves.

  • 4

    Place the chicken thighs and all prepared vegetables onto the sheet pan.

  • 5

    Drizzle with extra virgin olive oil and the juice of half a lemon.

  • 6

    Sprinkle with minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

  • 7

    Toss everything thoroughly to ensure an even coating of oil and seasoning, then spread into a single layer.

  • 8

    Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 9

    Let the chicken rest for 5 minutes before serving with the roasted vegetables.