Oven-Baked Lemon Herb Chicken Thighs with Garlic Roasted Vegetables

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

Oven-Baked Lemon Herb Chicken Thighs with Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Oven-Baked Lemon Herb Chicken Thighs with Garlic Roasted Vegetables

Chicken thighs and baby potatoes roasted with lemon, garlic, and fresh rosemary, served alongside tender-crisp asparagus and charred bell peppers.

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NUTRITION

613kcal
Protein
52.4g
Fat
27.3g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

8 ounces Boneless Skinless Chicken Thighs

150 grams Baby Potatoes

100 grams Fresh Asparagus

100 grams Red Bell Pepper

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

3 Garlic Cloves

1 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Halve the baby potatoes and slice the bell peppers into strips.

  • 3

    Trim the woody ends off the asparagus.

  • 4

    Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large bowl.

  • 5

    Toss the chicken, potatoes, and peppers in the marinade until thoroughly coated.

  • 6

    Spread the mixture onto a large parchment-lined sheet pan in a single layer.

  • 7

    Roast for 20 minutes, then add the asparagus to the pan.

  • 8

    Roast for another 10-15 minutes until the chicken is cooked through and the vegetables are charred.

Oven-Baked Lemon Herb Chicken Thighs with Garlic Roasted Vegetables

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

Oven-Baked Lemon Herb Chicken Thighs with Garlic Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Oven-Baked Lemon Herb Chicken Thighs with Garlic Roasted Vegetables

Chicken thighs and baby potatoes roasted with lemon, garlic, and fresh rosemary, served alongside tender-crisp asparagus and charred bell peppers.

NUTRITION

613kcal
Protein
52.4g
Fat
27.3g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

8 ounces Boneless Skinless Chicken Thighs

150 grams Baby Potatoes

100 grams Fresh Asparagus

100 grams Red Bell Pepper

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

3 Garlic Cloves

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Halve the baby potatoes and slice the bell peppers into strips.

  • 3

    Trim the woody ends off the asparagus.

  • 4

    Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large bowl.

  • 5

    Toss the chicken, potatoes, and peppers in the marinade until thoroughly coated.

  • 6

    Spread the mixture onto a large parchment-lined sheet pan in a single layer.

  • 7

    Roast for 20 minutes, then add the asparagus to the pan.

  • 8

    Roast for another 10-15 minutes until the chicken is cooked through and the vegetables are charred.