YOUR SOLIN GENERATED RECIPE
Crispy Chicken Thighs with Fresh Corn Salsa and Roasted Asparagus
Savor crispy, oven-roasted chicken thighs paired with a bright and zesty fresh corn salsa and tender roasted asparagus. This dish offers a satisfying crunch alongside juicy, flavorful chicken, making it a perfect balanced meal with a delightful mix of textures and vibrant flavors.
INGREDIENTS
2 pieces Chicken Thigh (Skin-on, Bone-in) (~300g)
6 Asparagus Spears (~90g)
0.5 teaspoon Olive Oil
0.5 cup Fresh Corn Kernels (~75g)
1 small Tomato (~100g)
0.25 medium Red Onion (~25g)
1 handful Fresh Cilantro
1 tablespoon Lime Juice
Seasonings (Salt, Pepper, Garlic Powder, Paprika) to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat the chicken thighs dry with a paper towel. Season generously with salt, pepper, garlic powder, and paprika on both sides.
Place the chicken thighs on the baking sheet and roast in the preheated oven for about 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
Meanwhile, trim the woody ends off the asparagus and toss them with olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.
For the fresh corn salsa, combine the fresh corn kernels, diced tomato, finely chopped red onion, and chopped cilantro in a bowl. Drizzle with lime juice and season with a pinch of salt and pepper. Mix well.
Once the chicken and asparagus are roasted, plate the chicken thighs alongside the asparagus and top with a generous spoonful of the fresh corn salsa.
Serve warm and enjoy a balanced meal perfect for breakfast, lunch, or dinner.