Crispy Skin Lemon-Herb Roasted Chicken Thighs with Garlic Roasted Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skin Lemon-Herb Roasted Chicken Thighs with Garlic Roasted Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Skin Lemon-Herb Roasted Chicken Thighs with Garlic Roasted Green Beans

Enjoy a savory dish featuring two crispy-skinned chicken thighs infused with fragrant lemon and fresh herbs alongside garlicky roasted green beans. The chicken is perfectly seasoned and roasted to achieve a delightful crispy skin while keeping the meat juicy and tender. The garlic green beans add a bright, flavorful crunch that ties the meal together in an irresistible balance of tang and earthiness.

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NUTRITION

553kcal
Protein
42.3g
Fat
32.9g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (with skin, ~200g total)

1 cup Green Beans (125g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 Garlic cloves, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry using paper towels to ensure extra crispy skin. Season both sides generously with salt and black pepper.

  • 3

    In a small bowl, combine the lemon juice, minced garlic, roughly chopped rosemary and thyme. Rub this mixture over the chicken thighs.

  • 4

    Place the chicken thighs skin-side up on a baking tray. Roast in the preheated oven for about 25-30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is roasting, prepare the green beans. Toss them in olive oil, a pinch of salt, and pepper. Spread them on a separate baking sheet.

  • 6

    Roast the green beans in the oven for the last 12-15 minutes of the chicken's cooking time, stirring halfway through, until they are tender and slightly charred.

  • 7

    Remove both the chicken and green beans from the oven. Let the chicken rest for 5 minutes before serving alongside the roasted green beans.

Crispy Skin Lemon-Herb Roasted Chicken Thighs with Garlic Roasted Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skin Lemon-Herb Roasted Chicken Thighs with Garlic Roasted Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Skin Lemon-Herb Roasted Chicken Thighs with Garlic Roasted Green Beans

Enjoy a savory dish featuring two crispy-skinned chicken thighs infused with fragrant lemon and fresh herbs alongside garlicky roasted green beans. The chicken is perfectly seasoned and roasted to achieve a delightful crispy skin while keeping the meat juicy and tender. The garlic green beans add a bright, flavorful crunch that ties the meal together in an irresistible balance of tang and earthiness.

NUTRITION

553kcal
Protein
42.3g
Fat
32.9g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (with skin, ~200g total)

1 cup Green Beans (125g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 Garlic cloves, minced

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry using paper towels to ensure extra crispy skin. Season both sides generously with salt and black pepper.

  • 3

    In a small bowl, combine the lemon juice, minced garlic, roughly chopped rosemary and thyme. Rub this mixture over the chicken thighs.

  • 4

    Place the chicken thighs skin-side up on a baking tray. Roast in the preheated oven for about 25-30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is roasting, prepare the green beans. Toss them in olive oil, a pinch of salt, and pepper. Spread them on a separate baking sheet.

  • 6

    Roast the green beans in the oven for the last 12-15 minutes of the chicken's cooking time, stirring halfway through, until they are tender and slightly charred.

  • 7

    Remove both the chicken and green beans from the oven. Let the chicken rest for 5 minutes before serving alongside the roasted green beans.