Name: Sheet Pan Chicken Thighs and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole Frozen chicken thighs (skin-on, bone-in); 1.25 cups Tattooed Chef Sheet Pan Vegetables; 0.25 tsp Olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano

Sheet Pan Chicken Thighs and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Thighs and Roasted Vegetables

Crispy skin-on chicken thighs roasted alongside a colorful medley of Tattooed Chef vegetables for a vibrant and satisfying one-pan meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.8g

Fat

31.8g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

1 whole Frozen chicken thighs (skin-on, bone-in)

1.25 cups Tattooed Chef Sheet Pan Vegetables

0.25 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Place the frozen chicken thighs on the pan and roast for 15 minutes to begin the thawing and cooking process.
3
Carefully remove the pan and add the frozen Tattooed Chef vegetables around the chicken.
4
Drizzle the olive oil over the chicken and vegetables, then season everything evenly with sea salt, black pepper, garlic powder, and oregano.
5
Return the pan to the oven and roast for an additional 25 to 30 minutes until the chicken skin is golden and the internal temperature reaches 165°F.
6
Let the chicken rest for 5 minutes to ensure a juicy result before serving with the tender roasted vegetables.