Name: Pan-Seared Chicken Thighs with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium bone-in chicken thighs; 0.5 cup carrots; 0.5 cup parsnips; 0.5 tsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh rosemary; 1 clove garlic

Pan-Seared Chicken Thighs with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Root Vegetables

Pan-seared bone-in chicken thighs served with caramelized roasted carrots and parsnips, finished with a fragrant sprinkle of fresh rosemary.

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NUTRITION

Protein

33.8g

Fat

27.8g

Carbs

20g

SERVINGS

1 serving

INGREDIENTS

1 medium bone-in chicken thighs

0.5 cup carrots

0.5 cup parsnips

0.5 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced carrots and parsnips with 1 teaspoon of olive oil, half the sea salt, and half the black pepper.
3
Spread the vegetables in a single layer and roast for 20-25 minutes until they are tender and golden.
4
Pat the chicken thighs dry and season both sides with the remaining sea salt and black pepper.
5
Heat the remaining teaspoon of olive oil in a large oven-safe skillet over medium-high heat.
6
Place the chicken skin-side down and sear for 6-8 minutes until the skin is remarkably crispy and golden brown.
7
Flip the chicken, add the minced garlic and chopped rosemary to the pan, and transfer the skillet to the oven.
8
Roast for an additional 10-15 minutes until the chicken is cooked through to an internal temperature of 165°F.
9
Let the chicken rest for 5 minutes before serving alongside the roasted root vegetables.