Name: Sheet Pan Crispy Chicken Thighs and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium chicken thighs (skin-on, bone-in); 1.5 cups Tattooed Chef Sheet Pan Vegetables; 0.25 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 1 tsp fresh rosemary

Sheet Pan Crispy 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 Crispy Chicken Thighs and Roasted Vegetables

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

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NUTRITION

Protein

35.3g

Fat

29.8g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

1 medium chicken thighs (skin-on, bone-in)

1.5 cups Tattooed Chef Sheet Pan Vegetables

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tsp fresh rosemary

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Pat the chicken thighs completely dry with a paper towel to ensure the skin gets extra crispy during roasting.
3
In a large bowl, toss the Tattooed Chef vegetables with half of the olive oil and a pinch of salt and pepper.
4
Rub the remaining olive oil over the chicken thighs and season them evenly with salt, pepper, garlic powder, and smoked paprika.
5
Arrange the chicken thighs on the sheet pan and spread the vegetables around them in a single layer.
6
Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown.
7
Sprinkle fresh chopped rosemary over the hot pan before serving for a fragrant finishing touch.