YOUR SOLIN GENERATED RECIPE
Crispy Garlic Herb Chicken Thighs with Roasted Asparagus and Bell Peppers
Enjoy a savory dinner featuring perfectly roasted chicken thighs infused with garlic and fresh herbs, paired with tender asparagus and sweet bell peppers roasted to perfection with a hint of olive oil. A harmonious blend of flavors that delights the senses while keeping the meal balanced and within your nutritional goals.
INGREDIENTS
2 boneless, skinless chicken thighs (300g)
6 spears asparagus (100g)
1 medium red bell pepper (120g)
1 tbsp olive oil
2 garlic cloves
1 tbsp mixed fresh herbs (thyme & rosemary)
Salt and black pepper, to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with a paper towel. In a small bowl, combine minced garlic (from the 2 cloves), mixed fresh herbs, salt, and black pepper. Rub the mixture evenly over the chicken thighs.
Place the seasoned chicken thighs on a baking sheet lined with parchment paper. Drizzle a little olive oil over the chicken to help crisp the skin.
In a separate bowl, toss the asparagus spears and sliced red bell pepper with the remaining olive oil, salt, and pepper.
Arrange the vegetables around the chicken thighs on the same baking sheet.
Roast in the oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
If desired, switch the oven to broil for the last 2-3 minutes to get extra crispiness on the chicken skin and a slight char on the veggies.
Remove from the oven and let rest for a few minutes before serving. Enjoy your meal!