Name: Lemon-Herb Roasted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.5 cup baby potatoes; 1 cup asparagus; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Thighs

Oven-roasted chicken thighs marinated in zesty lemon and fresh herbs, served alongside crisp asparagus and tender baby potatoes for a vibrant, wholesome meal.

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NUTRITION

Protein

43.6g

Fat

30.6g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 cup baby potatoes

1 cup asparagus

2 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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
In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
3
Place the chicken thighs and halved baby potatoes in a bowl, tossing them with two-thirds of the prepared lemon-herb mixture.
4
Arrange the chicken and potatoes on the baking sheet in a single layer, ensuring they are not overcrowded.
5
Roast for 15 minutes, then remove the pan and add the trimmed asparagus spears to the empty spaces.
6
Brush the remaining marinade over the asparagus and return the tray to the oven for an additional 10 to 12 minutes.
7
Ensure the chicken is cooked through to an internal temperature of 165°F and the potatoes are fork-tender before serving.