YOUR SOLIN GENERATED RECIPE
Crispy Lemon Garlic Roasted Chicken Thighs with Tender Asparagus
Enjoy a well-balanced dish featuring a tender, marinated chicken thigh with a satisfying almond flour crisp, paired with lightly roasted asparagus and a burst of lemon garlic flavor. This dish delivers a delightful combination of textures and vibrant tastes that make every bite refreshing and indulgent.
INGREDIENTS
1 piece (150g) Boneless Skinless Chicken Thigh
0.25 cup (28g) Almond Flour
0.5 tablespoon Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
Pinch Freshly Ground Black Pepper
Pinch Salt
1 cup (100g) Asparagus
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a small bowl, combine the almond flour, garlic powder, dried oregano, black pepper, and salt.
Pat the chicken thigh dry with a paper towel and drizzle with olive oil and lemon juice, ensuring it is evenly coated.
Dredge the chicken in the almond flour mixture until lightly coated on all sides.
Place the chicken thigh on the prepared baking sheet and arrange the asparagus around it.
Drizzle any remaining olive oil and a squeeze of lemon juice over the asparagus, then season with a pinch of salt and pepper.
Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the almond coating is crispy.
Remove from the oven and let rest for a few minutes before serving. Garnish with an extra lemon wedge if desired.