Crispy Baked 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 Baked Lemon-Herb Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lemon-Herb Chicken Thighs with Roasted Asparagus

Savor tender, crispy baked chicken thighs delicately seasoned with zesty lemon and fresh herbs, paired with perfectly roasted asparagus spears for a light yet satisfying meal.

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NUTRITION

325kcal
Protein
35.3g
Fat
18.5g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thigh

8 spears Asparagus

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.

  • 3

    Place the chicken thigh on a baking sheet lined with parchment paper. Rub the lemon-herb mixture evenly over the chicken.

  • 4

    Arrange the asparagus spears around the chicken. Drizzle any remaining herb mixture over the asparagus and toss lightly to coat.

  • 5

    Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the asparagus is tender with slightly crispy edges.

  • 6

    Once done, allow the chicken to rest for a few minutes before serving alongside the roasted asparagus.

Crispy Baked 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 Baked Lemon-Herb Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Lemon-Herb Chicken Thighs with Roasted Asparagus

Savor tender, crispy baked chicken thighs delicately seasoned with zesty lemon and fresh herbs, paired with perfectly roasted asparagus spears for a light yet satisfying meal.

NUTRITION

325kcal
Protein
35.3g
Fat
18.5g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thigh

8 spears Asparagus

2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.

  • 3

    Place the chicken thigh on a baking sheet lined with parchment paper. Rub the lemon-herb mixture evenly over the chicken.

  • 4

    Arrange the asparagus spears around the chicken. Drizzle any remaining herb mixture over the asparagus and toss lightly to coat.

  • 5

    Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the asparagus is tender with slightly crispy edges.

  • 6

    Once done, allow the chicken to rest for a few minutes before serving alongside the roasted asparagus.