YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken Thighs with Roasted Asparagus
Savor the vibrant flavors of a juicy, skinless chicken thigh crisped to perfection with a zesty lemon-herb marinade, paired with tender, roasted asparagus spears that are lightly drizzled with extra virgin olive oil. This dish strikes a perfect balance between satisfying protein and invigorating citrus notes, making it a hearty yet light option for dinner.
INGREDIENTS
1 piece (200g) Chicken Thigh, Skinless
8 spears Asparagus (120g)
1 tablespoon Extra Virgin Olive Oil
1/2 lemon (juice and zest)
1 teaspoon Fresh Thyme
1 teaspoon Fresh Rosemary
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the juice and zest of half a lemon, olive oil, fresh thyme, fresh rosemary, salt, and black pepper to create a marinade.
Place the skinless chicken thigh (about 200g) in a shallow dish and pour half of the marinade over it, ensuring it is well-coated. Let it marinate at room temperature for 15 minutes.
Arrange the asparagus spears on the prepared baking sheet. Drizzle the remaining marinade over the asparagus and toss gently to coat evenly.
Place the chicken thigh on the same baking sheet alongside the asparagus.
Roast in the oven for about 20-25 minutes or until the chicken is thoroughly cooked and the asparagus is tender with crispy tips. An internal temperature of 165°F for the chicken is ideal.
Remove from the oven and let the chicken rest for a few minutes before serving.
Plate the chicken thigh with the roasted asparagus and enjoy a delicious, protein-packed meal.