YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Potato and Chicken Sheet Pan Dinner
Savor a balanced sheet pan dinner featuring tender, herb-infused chicken breast, crispy roasted red potatoes, and fresh broccoli florets, all enhanced with a light drizzle of extra virgin olive oil and aromatic dried herbs. This meal delivers a satisfying blend of textures and flavors for an effortless yet delicious dinner.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Potato
1 cup Broccoli
1 tsp Olive Oil
0.5 tsp dried Rosemary
0.5 tsp dried Thyme
0.25 tsp Garlic Powder
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Cut the red potato into 1/2-inch cubes for quicker, even roasting.
In a large bowl, toss the chicken breast (sliced into even pieces if desired), red potato cubes, and broccoli florets with olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper.
Spread the mixture evenly on the prepared sheet pan, ensuring the chicken pieces are well spaced.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and crispy on the edges.
Check that the chicken reaches an internal temperature of 165°F. Remove from the oven and let it rest for a few minutes before serving.