Crispy Lemon Herb Baked Chicken Thighs with Roasted Asparagus

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

Crispy Lemon Herb Baked Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Chicken Thighs with Roasted Asparagus

Enjoy a zesty, herb-infused chicken dish paired with crisp roasted asparagus. The chicken thighs are baked to crispy perfection with a tangy lemon marinade, while the asparagus is lightly seasoned and roasted until tender. This balanced meal is both satisfying and bright, perfect for a wholesome dinner.

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NUTRITION

542kcal
Protein
57g
Fat
30.2g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (~300g)

1 bunch Asparagus (~200g)

1 tablespoon Olive Oil

1 whole Lemon (zested and juiced)

2 cloves Garlic, minced

2 tablespoons Fresh Herbs (Rosemary and Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice and zest of one lemon, minced garlic, chopped fresh herbs, olive oil, salt, and black pepper.

  • 3

    Place the chicken thighs in a baking dish and coat them evenly with the lemon herb mixture. Let them marinate for at least 15 minutes.

  • 4

    Meanwhile, trim the tough ends off the asparagus and toss them with a little olive oil, salt, and pepper on a separate baking sheet.

  • 5

    Place both the chicken and asparagus in the oven. Bake the chicken for about 25-30 minutes or until it reaches an internal temperature of 165°F. Roast the asparagus for 15-20 minutes until tender and slightly crisp.

  • 6

    Remove from oven and let the chicken rest for a few minutes before serving alongside the roasted asparagus.

Crispy Lemon Herb Baked Chicken Thighs with Roasted Asparagus

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

Crispy Lemon Herb Baked Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Chicken Thighs with Roasted Asparagus

Enjoy a zesty, herb-infused chicken dish paired with crisp roasted asparagus. The chicken thighs are baked to crispy perfection with a tangy lemon marinade, while the asparagus is lightly seasoned and roasted until tender. This balanced meal is both satisfying and bright, perfect for a wholesome dinner.

NUTRITION

542kcal
Protein
57g
Fat
30.2g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (~300g)

1 bunch Asparagus (~200g)

1 tablespoon Olive Oil

1 whole Lemon (zested and juiced)

2 cloves Garlic, minced

2 tablespoons Fresh Herbs (Rosemary and Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice and zest of one lemon, minced garlic, chopped fresh herbs, olive oil, salt, and black pepper.

  • 3

    Place the chicken thighs in a baking dish and coat them evenly with the lemon herb mixture. Let them marinate for at least 15 minutes.

  • 4

    Meanwhile, trim the tough ends off the asparagus and toss them with a little olive oil, salt, and pepper on a separate baking sheet.

  • 5

    Place both the chicken and asparagus in the oven. Bake the chicken for about 25-30 minutes or until it reaches an internal temperature of 165°F. Roast the asparagus for 15-20 minutes until tender and slightly crisp.

  • 6

    Remove from oven and let the chicken rest for a few minutes before serving alongside the roasted asparagus.