YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken Thighs with Roasted Asparagus
Savor the delightfully crispy skin and zesty lemon-infused chicken thighs paired with tender, oven-roasted asparagus. This dish is bursting with bright citrus notes and fresh herbs, delivering a balanced plate of savory and tangy goodness that's perfect for a healthy dinner.
INGREDIENTS
1 piece (150g) Boneless, skinless Chicken Thigh
1 tablespoon Olive Oil
1 cup Asparagus
1 medium Lemon
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
1 pinch Salt
1 pinch Black Pepper
PREPARATION
Preheat your oven to 425°F.
In a small bowl, whisk together olive oil, juice from the lemon (reserve a few lemon slices for garnish if desired), chopped rosemary, thyme, salt, and pepper.
Place the chicken thigh in a baking dish and rub the herb mixture evenly over the surface.
Toss the asparagus with a drizzle of olive oil, a pinch of salt, and pepper on a baking tray.
Roast the chicken and asparagus in the preheated oven. Roast the chicken for about 20-25 minutes until it reaches an internal temperature of 165°F and the edges are crispy.
Roast the asparagus for about 12-15 minutes, stirring halfway through for even cooking.
Plate the chicken with the roasted asparagus and garnish with fresh lemon slices.