YOUR SOLIN GENERATED RECIPE
Crispy Lemon Garlic Roasted Chicken Thighs with Roasted Asparagus
Enjoy tender, juicy boneless, skinless chicken thighs marinated in a zesty lemon garlic blend and roasted to perfection, paired with crisp, flavorful asparagus spears. This dish balances savory notes with citrus brightness and a hint of roasted garlic, perfect for a wholesome dinner that satisfies both your taste buds and your nutritional goals.
INGREDIENTS
2 pieces Chicken Thighs, Boneless & Skinless (300g total)
1 bunch Asparagus (100g)
1 tablespoon Olive Oil
2 tablespoons Lemon Juice (from about 1 lemon)
3 cloves Garlic
Salt and Pepper to taste
1 teaspoon Dried Thyme (optional)
PREPARATION
Preheat the oven to 425°F.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme (if using), salt, and pepper.
Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Ensure the chicken is well coated. Let it marinate for at least 20 minutes.
While the chicken is marinating, trim the woody ends off the asparagus and toss with a little olive oil, salt, and pepper on a baking sheet.
Arrange the marinated chicken thighs on another baking sheet in a single layer.
Place both baking sheets in the preheated oven. Roast the chicken for about 20-25 minutes, or until it reaches an internal temperature of 165°F and has a crispy exterior.
Simultaneously, roast the asparagus for about 12-15 minutes until tender and lightly browned.
Once done, plate the roasted chicken thighs alongside the asparagus and drizzle any pan juices over the chicken. Serve hot and enjoy.