Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Bell Peppers

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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Bell Peppers

Enjoy succulent, crispy chicken thighs infused with zesty lemon and aromatic herbs, served alongside a vibrant medley of roasted asparagus and bell peppers. This dish boasts a delightful combination of textures and flavors perfect for a balanced meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

531kcal
Protein
35.7g
Fat
38.8g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (150g)

100g Asparagus

1 medium Bell Pepper (150g)

2 tbsp Extra Virgin Olive Oil

1 whole Lemon

2 tbsp Fresh Herbs (Thyme and Rosemary)

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with a paper towel. In a bowl, drizzle 1 tablespoon of olive oil, squeeze half the lemon juice, add chopped thyme and rosemary, and season with salt and pepper. Rub this mixture all over the chicken thigh.

  • 3

    Place the chicken on a baking sheet skin-side up. Bake for 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken bakes, trim the asparagus and cut the bell pepper into strips. In another bowl, toss the vegetables with the remaining olive oil, a squeeze of lemon juice, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking tray and roast in the oven alongside the chicken for about 15-20 minutes until tender and lightly charred.

  • 6

    Once both chicken and vegetables are done, remove from the oven. Let the chicken rest for 5 minutes before serving alongside the roasted asparagus and bell peppers.

  • 7

    Optionally, garnish with a few extra fresh herbs and a drizzle of additional lemon juice for added brightness.

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Bell Peppers

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 Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus and Bell Peppers

Enjoy succulent, crispy chicken thighs infused with zesty lemon and aromatic herbs, served alongside a vibrant medley of roasted asparagus and bell peppers. This dish boasts a delightful combination of textures and flavors perfect for a balanced meal.

NUTRITION

531kcal
Protein
35.7g
Fat
38.8g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (150g)

100g Asparagus

1 medium Bell Pepper (150g)

2 tbsp Extra Virgin Olive Oil

1 whole Lemon

2 tbsp Fresh Herbs (Thyme and Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with a paper towel. In a bowl, drizzle 1 tablespoon of olive oil, squeeze half the lemon juice, add chopped thyme and rosemary, and season with salt and pepper. Rub this mixture all over the chicken thigh.

  • 3

    Place the chicken on a baking sheet skin-side up. Bake for 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken bakes, trim the asparagus and cut the bell pepper into strips. In another bowl, toss the vegetables with the remaining olive oil, a squeeze of lemon juice, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking tray and roast in the oven alongside the chicken for about 15-20 minutes until tender and lightly charred.

  • 6

    Once both chicken and vegetables are done, remove from the oven. Let the chicken rest for 5 minutes before serving alongside the roasted asparagus and bell peppers.

  • 7

    Optionally, garnish with a few extra fresh herbs and a drizzle of additional lemon juice for added brightness.