Crispy Roasted Chicken Thighs with Herbs

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

Crispy Roasted Chicken Thighs with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Herbs

Bone-in chicken thighs roasted until golden and crispy, served with tender asparagus spears and a fragrant blend of fresh rosemary and thyme.

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NUTRITION

419kcal
Protein
39.0g
Fat
26.9g
Carbs
9.0g

SERVINGS

1 serving

INGREDIENTS

1 medium bone-in skin-on chicken thighs

0 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs completely dry with paper towels to ensure the skin becomes extra crispy during roasting.

  • 3

    Finely mince the garlic clove and chop the fresh rosemary and thyme leaves.

  • 4

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

  • 5

    Rub the herb oil mixture thoroughly over the chicken thighs, making sure to get some under the skin for maximum flavor.

  • 6

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

  • 7

    Trim the woody ends off the asparagus and toss the spears with a tiny drizzle of oil and a pinch of salt.

  • 8

    Add the asparagus to the baking sheet and roast for an additional 10 to 15 minutes until the chicken reaches an internal temperature of 165°F and the skin is beautifully browned.

Crispy Roasted Chicken Thighs with Herbs

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

Crispy Roasted Chicken Thighs with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Herbs

Bone-in chicken thighs roasted until golden and crispy, served with tender asparagus spears and a fragrant blend of fresh rosemary and thyme.

NUTRITION

419kcal
Protein
39.0g
Fat
26.9g
Carbs
9.0g

SERVINGS

1 serving

INGREDIENTS

1 medium bone-in skin-on chicken thighs

0 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs completely dry with paper towels to ensure the skin becomes extra crispy during roasting.

  • 3

    Finely mince the garlic clove and chop the fresh rosemary and thyme leaves.

  • 4

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

  • 5

    Rub the herb oil mixture thoroughly over the chicken thighs, making sure to get some under the skin for maximum flavor.

  • 6

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

  • 7

    Trim the woody ends off the asparagus and toss the spears with a tiny drizzle of oil and a pinch of salt.

  • 8

    Add the asparagus to the baking sheet and roast for an additional 10 to 15 minutes until the chicken reaches an internal temperature of 165°F and the skin is beautifully browned.