YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Tenders with Crispy Potato Wedges
Savor juicy, herb-infused chicken tenders paired with crispy baked potato wedges, all lightly dressed in olive oil and sprinkled with aromatic garlic and fresh herbs. A satisfying dish that combines tender protein with hearty carbs, perfect for lunch or dinner.
INGREDIENTS
5 ounces Chicken Breast Tenders
1 medium Potato
1 tablespoon Olive Oil
1 clove Garlic
1 teaspoon mixed Herbs & Spices
PREPARATION
Preheat your oven to 425°F.
Cut the potato into wedges after rinsing it. In a bowl, toss the potato wedges with olive oil, minced garlic, and the mixed herbs and spices, ensuring even coating.
Place the seasoned potato wedges on a baking sheet lined with parchment paper, spreading them in a single layer.
In a separate bowl, lightly season the chicken tenders with a pinch of salt, pepper, and additional herbs if desired.
Arrange the chicken tenders on another baking sheet or alongside the potato wedges if space permits.
Roast both the chicken tenders and potato wedges in the oven. Bake the chicken for about 15-18 minutes until fully cooked and the potatoes for 25-30 minutes until crispy, turning the wedges halfway through for even browning.
Once cooked, plate the chicken tenders with a side of crispy potato wedges and serve immediately.