YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Asparagus
Savor the crisp, tender roasted chicken thighs infused with a bright lemon and fresh herb marinade, perfectly paired with roasted asparagus spears drizzled in olive oil. This dish marries golden, savory protein with a zesty, vibrant side, making for a satisfying, balanced meal that delights the senses.
INGREDIENTS
200g Boneless Skinless Chicken Thighs
134g Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic (minced)
2 tablespoons Fresh Herbs (Thyme & Rosemary)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and fresh herbs. Season the marinade with a pinch of salt and pepper.
Place the boneless skinless chicken thighs in a bowl or a sealable bag and pour half of the marinade over them. Let them marinate for at least 15 minutes.
Arrange the chicken thighs on a baking sheet lined with parchment paper. Drizzle any remaining marinade over the chicken.
Trim the woody ends off the asparagus and spread the spears on another baking sheet. Drizzle with a little extra olive oil, and season with salt and pepper.
Place both baking sheets in the oven. Roast the chicken thighs for about 25-30 minutes until they are crispy and cooked through, and roast the asparagus for about 12-15 minutes until tender and lightly browned.
Once done, let the chicken rest for a few minutes before serving with the roasted asparagus.