Crispy Lemon Herb Chicken Thighs with Roasted Asparagus

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

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus

Enjoy crispy, golden chicken thighs bursting with zesty lemon and aromatic herbs alongside perfectly roasted asparagus spears for a balanced and satisfying meal.

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NUTRITION

370kcal
Protein
37.6g
Fat
24.7g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (200g) Chicken Thigh (skin-on, boneless)

100g Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (218°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed fresh herbs, salt, and pepper.

  • 3

    Pat the chicken thigh dry with paper towels and rub the herb and lemon mixture evenly over the surface.

  • 4

    Place the chicken thigh on a baking sheet lined with parchment paper.

  • 5

    Toss the asparagus with a drizzle of olive oil, salt, and pepper on the same baking sheet or a separate one.

  • 6

    Roast the chicken and asparagus in the preheated oven. Roast the chicken for about 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C). Roast the asparagus for about 15 minutes until tender.

  • 7

    Allow the chicken to rest for a few minutes before serving alongside the roasted asparagus.

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus

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

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Asparagus

Enjoy crispy, golden chicken thighs bursting with zesty lemon and aromatic herbs alongside perfectly roasted asparagus spears for a balanced and satisfying meal.

NUTRITION

370kcal
Protein
37.6g
Fat
24.7g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (200g) Chicken Thigh (skin-on, boneless)

100g Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1 tablespoon Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (218°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed fresh herbs, salt, and pepper.

  • 3

    Pat the chicken thigh dry with paper towels and rub the herb and lemon mixture evenly over the surface.

  • 4

    Place the chicken thigh on a baking sheet lined with parchment paper.

  • 5

    Toss the asparagus with a drizzle of olive oil, salt, and pepper on the same baking sheet or a separate one.

  • 6

    Roast the chicken and asparagus in the preheated oven. Roast the chicken for about 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C). Roast the asparagus for about 15 minutes until tender.

  • 7

    Allow the chicken to rest for a few minutes before serving alongside the roasted asparagus.