Crispy Baked Chicken Thighs with Rosemary

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

Crispy Baked Chicken Thighs with Rosemary

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Rosemary

Chicken thighs oven-roasted until the skin is shatteringly crisp, served with fragrant rosemary and tender lemon-infused asparagus.

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NUTRITION

492kcal
Protein
45.4g
Fat
29.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz bone-in skin-on chicken thighs

0.5 tsp extra virgin olive oil

1 tbsp fresh rosemary

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus

0.5 whole lemon

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.

  • 2

    Pat the chicken thighs extremely dry with paper towels to ensure the skin gets maximum crispiness.

  • 3

    Finely mince the fresh rosemary and garlic cloves.

  • 4

    In a small bowl, combine the olive oil, minced rosemary, garlic, sea salt, and black pepper.

  • 5

    Rub the herb mixture thoroughly over the chicken thighs, making sure to get under the skin as well.

  • 6

    Place the chicken on the prepared baking sheet and roast for 20 minutes.

  • 7

    While the chicken roasts, trim the woody ends off the asparagus.

  • 8

    Remove the tray from the oven, arrange the asparagus around the chicken, and squeeze the fresh lemon juice over the vegetables.

  • 9

    Return the tray to the oven and roast for an additional 12-15 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown.

Crispy Baked Chicken Thighs with Rosemary

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

Crispy Baked Chicken Thighs with Rosemary

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Rosemary

Chicken thighs oven-roasted until the skin is shatteringly crisp, served with fragrant rosemary and tender lemon-infused asparagus.

NUTRITION

492kcal
Protein
45.4g
Fat
29.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz bone-in skin-on chicken thighs

0.5 tsp extra virgin olive oil

1 tbsp fresh rosemary

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus

0.5 whole lemon

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.

  • 2

    Pat the chicken thighs extremely dry with paper towels to ensure the skin gets maximum crispiness.

  • 3

    Finely mince the fresh rosemary and garlic cloves.

  • 4

    In a small bowl, combine the olive oil, minced rosemary, garlic, sea salt, and black pepper.

  • 5

    Rub the herb mixture thoroughly over the chicken thighs, making sure to get under the skin as well.

  • 6

    Place the chicken on the prepared baking sheet and roast for 20 minutes.

  • 7

    While the chicken roasts, trim the woody ends off the asparagus.

  • 8

    Remove the tray from the oven, arrange the asparagus around the chicken, and squeeze the fresh lemon juice over the vegetables.

  • 9

    Return the tray to the oven and roast for an additional 12-15 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown.