YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken Thighs with Roasted Asparagus and Sweet Potato
Savor the bright flavors of tender, crispy chicken thighs infused with lemon and herbs, paired with perfectly roasted asparagus and sweet potato. This dish delivers a delightful mix of zesty citrus notes, fragrant herbs, and natural sweetness in every bite, making it a nourishing and satisfying meal.
INGREDIENTS
1 chicken thigh (150g, boneless, skinless)
1 small sweet potato (100g)
1 cup asparagus (100g)
0.5 tbsp olive oil
1/4 of a lemon (for zest and juice, approx 25g)
1 garlic clove
1 tsp mixed herbs (rosemary, thyme)
Salt and black pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a small bowl, whisk together olive oil, lemon zest and juice, minced garlic, and mixed herbs. Season with salt and pepper.
Place the chicken thigh in a resealable bag or shallow dish and coat thoroughly with half of the lemon-herb mixture. Set aside to marinate for 10-15 minutes.
Peel and cube the sweet potato into 1-inch pieces. Trim the asparagus and place them on a baking sheet.
Toss the sweet potato cubes and asparagus with the remaining lemon-herb mixture, ensuring they are evenly coated.
Arrange the marinated chicken thigh on the baking sheet alongside the vegetables.
Roast everything in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly crispy.
If needed, broil for an additional 2-3 minutes to crisp up the chicken skin and edges of the vegetables.
Allow the dish to rest for a few minutes before serving.