Lemon-Herb Roasted Chicken Thighs with Asparagus

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

Lemon-Herb Roasted Chicken Thighs with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Thighs with Asparagus

Tender chicken thighs roasted with a bright lemon-herb glaze alongside crisp-tender asparagus for a vibrant and zesty sheet-pan dinner.

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NUTRITION

524kcal
Protein
45.5g
Fat
34.0g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

1 bunch asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the asparagus spears and pat the chicken thighs dry with a paper towel to ensure they brown well.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, sea salt, and black pepper.

  • 4

    Arrange the chicken thighs and asparagus spears in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

  • 5

    Brush the lemon-herb mixture generously over the chicken thighs and drizzle the remaining portion over the asparagus, tossing the spears to coat.

  • 6

    Roast in the center of the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly charred.

Lemon-Herb Roasted Chicken Thighs with Asparagus

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

Lemon-Herb Roasted Chicken Thighs with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Thighs with Asparagus

Tender chicken thighs roasted with a bright lemon-herb glaze alongside crisp-tender asparagus for a vibrant and zesty sheet-pan dinner.

NUTRITION

524kcal
Protein
45.5g
Fat
34.0g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

1 bunch asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the asparagus spears and pat the chicken thighs dry with a paper towel to ensure they brown well.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, sea salt, and black pepper.

  • 4

    Arrange the chicken thighs and asparagus spears in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

  • 5

    Brush the lemon-herb mixture generously over the chicken thighs and drizzle the remaining portion over the asparagus, tossing the spears to coat.

  • 6

    Roast in the center of the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly charred.