Roasted Herb Chicken Legs with Root Vegetables

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

Roasted Herb Chicken Legs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Herb Chicken Legs with Root Vegetables

Tender herb-rubbed chicken legs roasted until juicy, served with a medley of caramelized Brussels sprouts and golden sweet potato cubes.

Try 7 days free, then $12.99 / mo.

NUTRITION

505kcal
Protein
43.2g
Fat
27.2g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

2 large chicken drumsticks

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 cup Brussels sprouts

0.5 cup sweet potato

1 clove garlic

0.5 tsp onion powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Prepare the vegetables by trimming and halving the Brussels sprouts and peeling and cubing the sweet potato into 1-inch pieces.

  • 3

    In a large mixing bowl, combine the chicken drumsticks, Brussels sprouts, and sweet potato cubes.

  • 4

    Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, rosemary, thyme, and onion powder.

  • 5

    Mince the fresh garlic clove and add it to the bowl, then toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.

  • 6

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not overcrowded.

  • 7

    Roast in the center of the oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before serving to ensure the juices redistribute.

Roasted Herb Chicken Legs with Root Vegetables

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

Roasted Herb Chicken Legs with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Herb Chicken Legs with Root Vegetables

Tender herb-rubbed chicken legs roasted until juicy, served with a medley of caramelized Brussels sprouts and golden sweet potato cubes.

NUTRITION

505kcal
Protein
43.2g
Fat
27.2g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

2 large chicken drumsticks

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 cup Brussels sprouts

0.5 cup sweet potato

1 clove garlic

0.5 tsp onion powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

  • 2

    Prepare the vegetables by trimming and halving the Brussels sprouts and peeling and cubing the sweet potato into 1-inch pieces.

  • 3

    In a large mixing bowl, combine the chicken drumsticks, Brussels sprouts, and sweet potato cubes.

  • 4

    Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, rosemary, thyme, and onion powder.

  • 5

    Mince the fresh garlic clove and add it to the bowl, then toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.

  • 6

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not overcrowded.

  • 7

    Roast in the center of the oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before serving to ensure the juices redistribute.