YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chicken Thighs
Chicken thighs roasted until the skin is perfectly golden and shatter-crisp, served alongside tender lemon-infused asparagus and baby potatoes.
INGREDIENTS
1 each bone-in skin-on chicken thighs
0.5 cup baby potatoes
1 cup asparagus
0.5 tsp extra virgin olive oil
1 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 whole lemon
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Use a paper towel to pat the chicken thighs completely dry, which is the secret to achieving that perfect golden skin.
In a medium bowl, toss the halved baby potatoes and trimmed asparagus with 0.5 teaspoon of olive oil and a pinch of salt and pepper.
Rub the remaining 1 teaspoon of olive oil, dried oregano, garlic powder, and the rest of the salt and pepper onto the chicken thighs.
Place the chicken on the prepared baking sheet and roast for 15 minutes to give the meat a head start.
Arrange the potatoes and asparagus around the chicken, squeeze the fresh lemon juice over the tray, and roast for another 18-20 minutes until the chicken is cooked through.