YOUR SOLIN GENERATED RECIPE
Crispy Herb-Baked Chicken with Sweet Potato Wedges
Enjoy a healthy, satisfying meal featuring crispy herb-baked chicken paired with perfectly roasted sweet potato wedges. Seasoned with fresh rosemary, thyme, and a hint of garlic, this dish offers a delightful balance of savory flavors ideal for a nourishing dinner.
INGREDIENTS
5 ounces Chicken Breast
1 medium Sweet Potato
1 teaspoon Olive Oil
0.5 teaspoon Fresh Rosemary (chopped)
0.5 teaspoon Fresh Thyme (chopped)
0.25 teaspoon Garlic Powder
Pinch of Salt
Pinch of Black Pepper
1 Lemon Wedge (for garnish)
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken breast dry with a paper towel. In a small bowl, mix the fresh rosemary, thyme, garlic powder, salt, and black pepper.
Rub the chicken breast evenly with the herb mixture.
Peel the sweet potato (if desired) and cut it into thick wedge shapes.
Toss the sweet potato wedges with olive oil, a pinch of salt, and extra black pepper if desired.
Place the chicken breast and sweet potato wedges on a baking tray lined with parchment paper.
Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potato wedges are tender and slightly crispy. Flip the wedges halfway through for even baking.
Remove from the oven, garnish the chicken with a fresh lemon wedge, and serve immediately.