Baked Lemon Herb Chicken Thighs with Roasted Asparagus

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

Baked Lemon Herb Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Lemon Herb Chicken Thighs with Roasted Asparagus

Enjoy a vibrant, zesty dinner featuring tender, marinated chicken thighs perfectly baked to lock in flavor, paired with crunchy roasted asparagus drizzled with extra virgin olive oil. This dish balances the bright notes of lemon and aromatic herbs with savory, juicy chicken, resulting in a deliciously satisfying meal.

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NUTRITION

438kcal
Protein
45.2g
Fat
31.2g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (Skinless, Boneless)

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil (for Asparagus)

0.5 tbsp Extra Virgin Olive Oil (for Chicken Marinade)

2 tsp Fresh Lemon Juice

1 clove Minced Garlic

1 tsp Mixed Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together 0.5 tablespoon olive oil, 2 teaspoons fresh lemon juice, 1 minced garlic clove, and 1 teaspoon of mixed Italian herbs. Season with salt and pepper to taste.

  • 3

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

  • 4

    Meanwhile, trim the asparagus and place them on a baking sheet. Drizzle 1 tablespoon olive oil over the asparagus, and season with salt and pepper.

  • 5

    Bake the chicken thighs in the oven for 25-30 minutes, or until the internal temperature reaches 165°F, turning once halfway through for even cooking.

  • 6

    While the chicken is baking, roast the asparagus for about 15 minutes until tender and lightly browned.

  • 7

    Remove both the chicken and asparagus from the oven, plate them together, and serve immediately.

Baked Lemon Herb Chicken Thighs with Roasted Asparagus

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

Baked Lemon Herb Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Lemon Herb Chicken Thighs with Roasted Asparagus

Enjoy a vibrant, zesty dinner featuring tender, marinated chicken thighs perfectly baked to lock in flavor, paired with crunchy roasted asparagus drizzled with extra virgin olive oil. This dish balances the bright notes of lemon and aromatic herbs with savory, juicy chicken, resulting in a deliciously satisfying meal.

NUTRITION

438kcal
Protein
45.2g
Fat
31.2g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (Skinless, Boneless)

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil (for Asparagus)

0.5 tbsp Extra Virgin Olive Oil (for Chicken Marinade)

2 tsp Fresh Lemon Juice

1 clove Minced Garlic

1 tsp Mixed Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together 0.5 tablespoon olive oil, 2 teaspoons fresh lemon juice, 1 minced garlic clove, and 1 teaspoon of mixed Italian herbs. Season with salt and pepper to taste.

  • 3

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

  • 4

    Meanwhile, trim the asparagus and place them on a baking sheet. Drizzle 1 tablespoon olive oil over the asparagus, and season with salt and pepper.

  • 5

    Bake the chicken thighs in the oven for 25-30 minutes, or until the internal temperature reaches 165°F, turning once halfway through for even cooking.

  • 6

    While the chicken is baking, roast the asparagus for about 15 minutes until tender and lightly browned.

  • 7

    Remove both the chicken and asparagus from the oven, plate them together, and serve immediately.