YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Crusted Chicken with Roasted Sweet Potatoes
Savor the vibrant flavors of herb-crusted chicken paired with tender roasted sweet potatoes. This sheet pan recipe brings together juicy chicken breast with a fragrant blend of rosemary, thyme, and garlic, perfectly complemented by sweet, caramelized sweet potatoes. A simple yet wholesome meal that's both delicious and satisfying.
INGREDIENTS
4 oz Chicken Breast
1 medium Sweet Potato
1.5 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
0.5 tsp Garlic Powder
Salt and Black Pepper (to taste)
PREPARATION
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken breast dry and place it on one side of the sheet pan.
Peel (if desired) and cut the sweet potato into 1/2-inch cubes, and spread them out on the pan.
Drizzle olive oil over both the chicken and sweet potatoes.
Sprinkle garlic powder, salt, and black pepper over the chicken and sweet potatoes.
Finely chop the fresh rosemary and thyme, then gently press the herbs onto the chicken breast to create a crust.
Toss the sweet potatoes lightly to ensure an even coat of oil and seasoning.
Roast in the oven for approximately 25-30 minutes, turning the sweet potatoes halfway through for even cooking.
Ensure the chicken reaches an internal temperature of 165°F before serving.
Remove from oven and let rest for a few minutes before serving.