Name: Lemon-Herb Roasted Chicken Legs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large chicken drumsticks; 0.25 tbsp extra virgin olive oil; 1 tsp dried rosemary; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon; 1 cup asparagus spears; 0.25 cup cooked quinoa

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Legs

Crispy skin-on chicken drumsticks roasted with aromatic rosemary and bright lemon, served alongside tender charred asparagus for a vibrant and savory finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.8g

Fat

29.7g

Carbs

21.0g

SERVINGS

1 serving

INGREDIENTS

2 large chicken drumsticks

0.25 tbsp extra virgin olive oil

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 cup asparagus spears

0.25 cup cooked quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2
Pat the chicken drumsticks dry with a paper towel to ensure the skin gets extra crispy during roasting.
3
In a small bowl, whisk together the olive oil, rosemary, garlic powder, salt, and pepper.
4
Rub the herb oil mixture all over the chicken drumsticks and place them on the prepared baking sheet.
5
Slice half of the lemon into thin rounds and tuck them around the chicken legs on the tray.
6
Roast the chicken for 20 minutes, then add the trimmed asparagus spears to the tray, tossing them lightly in the pan juices.
7
Continue roasting for another 10-15 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
8
Serve the roasted chicken and asparagus over a bed of warm cooked quinoa, drizzled with any remaining pan juices.