YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Potato Wedges with Garlic
Enjoy a savory blend of crispy roasted potato wedges tossed with aromatic garlic and fresh herbs, paired with tender grilled chicken breast for a balanced dish that brings warmth, crunch, and a burst of flavor to your plate. This meal artfully combines the rustic charm of herb-coated potatoes with the lean protein punch of grilled chicken, making it a satisfying option for any mealtime.
INGREDIENTS
1 medium Russet Potato (150g)
4 ounces Chicken Breast (113g)
3 cloves Garlic
1 tablespoon Olive Oil
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the russet potato thoroughly and cut it into wedges. Place the wedges in a large bowl.
Mince the garlic and sprinkle it over the potato wedges. Add the fresh rosemary and thyme.
Drizzle the olive oil over the potatoes and toss to evenly coat. Season with salt and pepper to taste.
Spread the potato wedges in a single layer on a baking sheet lined with parchment paper.
Roast in the oven for 25-30 minutes, turning halfway through, until the wedges are golden and crispy on the edges.
While the potatoes are roasting, season the chicken breast with salt and pepper. Grill or pan-sear the chicken breast over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Slice the grilled chicken breast into strips.
Plate a serving of crispy herb-roasted potato wedges and top with the grilled chicken strips. Serve immediately.