Name: Sheet Pan Lemon Herb Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 4 oz Yukon gold potatoes; 1.5 cups Broccoli florets; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Thighs

Chicken thighs and Yukon gold potatoes roasted on a single pan with zesty lemon and aromatic herbs until the edges are perfectly crisp and golden.

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NUTRITION

Protein

45.7g

Fat

27.4g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

4 oz Yukon gold potatoes

1.5 cups Broccoli florets

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

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 and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Wash and dice the Yukon gold potatoes into half-inch cubes and chop the broccoli into bite-sized florets.
3
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
4
Add the chicken thighs, diced potatoes, and broccoli florets to the bowl, tossing thoroughly until every piece is well-coated in the herb mixture.
5
Spread the ingredients in a single, even layer across the prepared sheet pan, ensuring the chicken pieces are not overlapping.
6
Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
7
Remove from the oven and garnish with freshly chopped parsley before serving warm.