Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

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

Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

Savor tender, crispy chicken thighs marinated in fresh lemon juice, garlic, and thyme, paired with perfectly roasted broccoli for a bright and wholesome meal.

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NUTRITION

585kcal
Protein
42.7g
Fat
36.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Thighs (approx. 300g total)

1 cup Broccoli Florets (approx. 90g)

1 tsp Olive Oil

Juice and zest of 1 lemon (approx. 30g)

1 clove Garlic

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine the lemon juice and zest, minced garlic, dried thyme, olive oil, salt, and pepper to create a marinade.

  • 3

    Pat the chicken thighs dry with paper towels. Rub the marinade generously over both sides of the chicken thighs.

  • 4

    Place the chicken thighs on a baking sheet lined with parchment paper. Arrange the broccoli florets around the chicken, drizzling a little extra olive oil and seasoning with salt and pepper over the broccoli.

  • 5

    Roast in the preheated oven for 30-35 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The broccoli should be tender and lightly charred at the edges.

  • 6

    Remove from the oven, let rest for 5 minutes, and serve immediately.

Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

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

Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Broccoli

Savor tender, crispy chicken thighs marinated in fresh lemon juice, garlic, and thyme, paired with perfectly roasted broccoli for a bright and wholesome meal.

NUTRITION

585kcal
Protein
42.7g
Fat
36.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Thighs (approx. 300g total)

1 cup Broccoli Florets (approx. 90g)

1 tsp Olive Oil

Juice and zest of 1 lemon (approx. 30g)

1 clove Garlic

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine the lemon juice and zest, minced garlic, dried thyme, olive oil, salt, and pepper to create a marinade.

  • 3

    Pat the chicken thighs dry with paper towels. Rub the marinade generously over both sides of the chicken thighs.

  • 4

    Place the chicken thighs on a baking sheet lined with parchment paper. Arrange the broccoli florets around the chicken, drizzling a little extra olive oil and seasoning with salt and pepper over the broccoli.

  • 5

    Roast in the preheated oven for 30-35 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The broccoli should be tender and lightly charred at the edges.

  • 6

    Remove from the oven, let rest for 5 minutes, and serve immediately.