Name: Roasted Herb Chicken Leg Quarters with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large chicken leg quarter; 1 tsp olive oil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 10 medium asparagus spears; 0.5 whole lemon

Roasted Herb Chicken Leg Quarters with Asparagus

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

YOUR SOLIN GENERATED RECIPE

Roasted Herb Chicken Leg Quarters with Asparagus

Tender chicken leg quarters roasted with aromatic herbs and garlic until the skin is perfectly crisp, served with charred asparagus and a bright squeeze of lemon.

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NUTRITION

Protein

51.2g

Fat

26.0g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

1 large chicken leg quarter

1 tsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

10 medium asparagus spears

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2
Pat the chicken leg quarter dry with a paper towel to ensure the skin gets crispy.
3
In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4
Rub the herb mixture all over the chicken, including under the skin if possible.
5
Place the chicken on the baking sheet and roast for 25 minutes.
6
Remove the tray, add the asparagus spears around the chicken, and lightly toss them in the pan juices.
7
Return to the oven and roast for another 12-15 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden.
8
Squeeze fresh lemon juice over the chicken and asparagus before serving.