YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken with Sweet Potato Wedges
Enjoy a balanced dinner featuring tender herb-crusted chicken paired with crispy sweet potato wedges, lightly drizzled with olive oil and accented with fresh rosemary and thyme. This one-pan recipe delivers satisfying flavors and a nutritious boost, perfect for a wholesome meal.
INGREDIENTS
6 oz Chicken Breast
1 medium Sweet Potato
1 tbsp Extra Virgin Olive Oil
1/4 cup Breadcrumbs
1 tsp Rosemary
1 tsp Thyme
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a sheet pan with parchment paper.
In a small bowl, mix the breadcrumbs, rosemary, thyme, garlic powder, salt, and pepper.
Pat the chicken breast dry and lightly coat it with half of the olive oil. Press the herb and breadcrumb mixture onto the top surface of the chicken to create a crust.
Wash the sweet potato and cut it into wedges. Toss the wedges with the remaining olive oil, a pinch of salt, and pepper.
Arrange the chicken and sweet potato wedges on the sheet pan in a single layer.
Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the sweet potato wedges are tender and lightly crisped.
Remove from the oven, let rest for a few minutes, and serve warm.