Name: Lemon-Herb Roasted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Boneless skinless chicken thighs; 0.5 tbsp Extra virgin olive oil; 3 oz Baby potatoes; 1 cup Asparagus spears; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove 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

Crispy-edged chicken thighs roasted with vibrant lemon and fragrant herbs, served alongside tender baby potatoes and snappy asparagus.

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NUTRITION

Protein

39.2g

Fat

19.4g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

3 oz Baby potatoes

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove 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 sheet pan with parchment paper for easy cleanup.
2
Halve the baby potatoes and trim the woody ends off the asparagus spears.
3
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.
4
Place the chicken thighs and halved potatoes on the prepared sheet pan and drizzle with two-thirds of the lemon-herb oil, tossing to coat thoroughly.
5
Arrange the chicken and potatoes in a single layer and roast in the oven for 15 minutes.
6
Remove the pan from the oven, add the asparagus to the empty spaces, and drizzle with the remaining herb oil.
7
Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.