YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Savor the flavors of tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This dish offers a delightful combination of crisp, caramelized veggies and juicy chicken, enhanced with a drizzle of olive oil and aromatic herbs for a truly satisfying meal.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 small Carrot
1 tbsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
1 Garlic Clove
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and rub it with salt, pepper, chopped rosemary, thyme, and minced garlic. Drizzle a little olive oil over the top.
Cut the red bell pepper into strips, slice the zucchini into half-moons, chop the red onion into wedges, and cut the carrot into sticks or rounds.
Place the prepared vegetables on the sheet pan. Drizzle with the remaining olive oil, sprinkle with salt, pepper, and extra herbs as desired. Toss them gently to coat evenly.
Nestle the seasoned chicken breast among the vegetables on the sheet pan.
Roast in the oven for 20-25 minutes until the chicken is thoroughly cooked (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.
Remove from the oven and let rest for a few minutes before slicing the chicken. Serve warm and enjoy the medley of herb-infused flavors.