Crispy Lemon-Herb Baked 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 Baked Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Chicken Thighs with Roasted Asparagus

Enjoy tender, crispy chicken thighs infused with bright lemon and aromatic herbs, paired with perfectly roasted asparagus for a light yet satisfying meal. The zesty marinade and crisp edges of the asparagus elevate this dish with a burst of fresh flavor, making it a delicious and wholesome choice for dinner.

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NUTRITION

401kcal
Protein
32.2g
Fat
27g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (bone-in, skin-on) (~170g)

1 cup Fresh Asparagus (~134g)

1 tsp Extra Virgin Olive Oil (for chicken)

1 tsp Extra Virgin Olive Oil (for asparagus)

1 tbsp Lemon Juice

1 tsp Lemon Zest

1 clove Garlic, minced

1 tsp Fresh Thyme, chopped

1 tsp Fresh Rosemary, chopped

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, lemon zest, minced garlic, chopped thyme, chopped rosemary, salt, and pepper.

  • 3

    Pat the chicken thigh dry with a paper towel. Rub the lemon-herb mixture thoroughly over the chicken, ensuring its skin is well-coated for extra crispiness.

  • 4

    Place the chicken thigh on the baking sheet. Toss the asparagus with the remaining 1 teaspoon of olive oil, a pinch of salt, and pepper, and arrange them in a single layer around the chicken.

  • 5

    Bake in the preheated oven for 25-30 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The asparagus should be tender and lightly charred.

  • 6

    Remove from the oven and allow the chicken to rest for a few minutes before serving. Enjoy your crispy lemon-herb baked chicken thigh alongside roasted asparagus.

Crispy Lemon-Herb Baked 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 Baked Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Chicken Thighs with Roasted Asparagus

Enjoy tender, crispy chicken thighs infused with bright lemon and aromatic herbs, paired with perfectly roasted asparagus for a light yet satisfying meal. The zesty marinade and crisp edges of the asparagus elevate this dish with a burst of fresh flavor, making it a delicious and wholesome choice for dinner.

NUTRITION

401kcal
Protein
32.2g
Fat
27g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (bone-in, skin-on) (~170g)

1 cup Fresh Asparagus (~134g)

1 tsp Extra Virgin Olive Oil (for chicken)

1 tsp Extra Virgin Olive Oil (for asparagus)

1 tbsp Lemon Juice

1 tsp Lemon Zest

1 clove Garlic, minced

1 tsp Fresh Thyme, chopped

1 tsp Fresh Rosemary, chopped

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, lemon zest, minced garlic, chopped thyme, chopped rosemary, salt, and pepper.

  • 3

    Pat the chicken thigh dry with a paper towel. Rub the lemon-herb mixture thoroughly over the chicken, ensuring its skin is well-coated for extra crispiness.

  • 4

    Place the chicken thigh on the baking sheet. Toss the asparagus with the remaining 1 teaspoon of olive oil, a pinch of salt, and pepper, and arrange them in a single layer around the chicken.

  • 5

    Bake in the preheated oven for 25-30 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The asparagus should be tender and lightly charred.

  • 6

    Remove from the oven and allow the chicken to rest for a few minutes before serving. Enjoy your crispy lemon-herb baked chicken thigh alongside roasted asparagus.