YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Roasted Chicken Thighs with Roasted Asparagus
Enjoy tender, juicy boneless chicken thighs roasted to a perfect crisp with zesty lemon and fresh herbs, served alongside lightly charred asparagus for a satisfying, balanced meal.
INGREDIENTS
2 boneless skinless chicken thighs (~300g total)
1 cup asparagus (~134g)
1 teaspoon olive oil
1 tablespoon lemon juice
2 tablespoons fresh herbs (rosemary & thyme)
1 garlic clove
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped fresh herbs.
Rub the herb mixture evenly over the chicken thighs.
Arrange the chicken thighs on a baking sheet lined with parchment paper.
Toss the asparagus with a little extra salt, pepper, and a drizzle of olive oil if desired, and spread them on the same baking sheet or a separate one.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender with crispy edges.
Remove from the oven, let rest for a couple of minutes, then serve hot.