Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Sweet Potato

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

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Sweet Potato

Enjoy tender, juicy chicken thighs infused with lemon and fresh herbs, perfectly paired with roasted asparagus and lightly caramelized sweet potato. This dish offers a balanced blend of savory and zesty notes, making it ideal for a satisfying dinner.

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NUTRITION

360kcal
Protein
37.8g
Fat
13.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1 cup Asparagus

1/2 medium Sweet Potato

1/3 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Coat the chicken thighs evenly with the marinade. Let them sit for at least 10 minutes.

  • 4

    Meanwhile, chop the asparagus into bite-sized pieces and dice the sweet potato into small cubes. Toss them with a little olive oil, salt, and pepper.

  • 5

    Place the chicken thighs on one side of the baking sheet and arrange the asparagus and sweet potato on the other side.

  • 6

    Bake in the oven for about 25-30 minutes, flipping the chicken halfway through, until the chicken is crispy on the edges and cooked through, and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let the dish rest for 5 minutes before serving.

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Sweet Potato

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

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Sweet Potato

Enjoy tender, juicy chicken thighs infused with lemon and fresh herbs, perfectly paired with roasted asparagus and lightly caramelized sweet potato. This dish offers a balanced blend of savory and zesty notes, making it ideal for a satisfying dinner.

NUTRITION

360kcal
Protein
37.8g
Fat
13.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1 cup Asparagus

1/2 medium Sweet Potato

1/3 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Coat the chicken thighs evenly with the marinade. Let them sit for at least 10 minutes.

  • 4

    Meanwhile, chop the asparagus into bite-sized pieces and dice the sweet potato into small cubes. Toss them with a little olive oil, salt, and pepper.

  • 5

    Place the chicken thighs on one side of the baking sheet and arrange the asparagus and sweet potato on the other side.

  • 6

    Bake in the oven for about 25-30 minutes, flipping the chicken halfway through, until the chicken is crispy on the edges and cooked through, and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let the dish rest for 5 minutes before serving.