YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken Thighs with Roasted Asparagus and Sweet Potatoes
Enjoy a light yet flavorful dinner featuring tender, crispy chicken thighs marinated in lemon and fresh herbs, paired with perfectly roasted asparagus and sweet potatoes. This dish delivers a burst of citrus and aromatic herbs in every bite, keeping your meal within targeted protein and calorie ranges.
INGREDIENTS
2 small chicken thighs (approx 80g each, skinless, boneless)
1 tsp olive oil (for chicken marinade)
1 tsp olive oil (for veggies)
1 tbsp freshly squeezed lemon juice
1 garlic clove, minced
1 tsp fresh thyme
1 tsp fresh rosemary
Salt & pepper, to taste
1 cup asparagus (approx 134g)
1 medium sweet potato (approx 130g)
PREPARATION
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together 1 teaspoon olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
Pat the chicken thighs dry and rub them with the lemon-herb mixture. Let them marinate for about 10 minutes.
Place the chicken thighs on one side of the baking sheet.
On the other side, toss the asparagus and diced sweet potato with the remaining teaspoon of olive oil, salt, and pepper.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
Remove from the oven, let the chicken rest for a few minutes, and serve the crispy lemon-herb chicken thighs alongside the roasted asparagus and sweet potatoes.