YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Crispy Potato Sheet Pan Dinner
Enjoy a balanced sheet pan dinner featuring tender herb-roasted chicken breast paired with crispy baby potatoes and lightly charred asparagus. This meal delivers a satisfying blend of savory flavors and textures, making it a perfect wholesome option for any dinner occasion.
INGREDIENTS
150g Chicken Breast
150g Baby Potatoes
90g Asparagus
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Rosemary (chopped)
1 tbsp Fresh Thyme (chopped)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
In a bowl, toss the halved baby potatoes with olive oil, a pinch of salt, pepper, and the chopped rosemary and thyme.
Spread the seasoned potatoes evenly on the sheet pan and roast in the oven for about 10 minutes.
Season the chicken breast with salt, pepper, and a light sprinkle of rosemary and thyme.
After the initial 10 minutes, push the potatoes to the sides of the pan and add the chicken breast in the center. Arrange the asparagus around the chicken.
Return the sheet pan to the oven and roast for an additional 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are crispy on the edges.
Remove from the oven, let the dish rest for a few minutes, then slice the chicken and serve with the roasted potatoes and asparagus.