YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Crusted Chicken with Roasted Sweet Potatoes
Enjoy a balanced plate of tender herb-crusted chicken paired with perfectly roasted sweet potatoes, drizzled with a hint of olive oil for an extra layer of flavor. This dish shines with vibrant herbs and a satisfying texture contrast that makes it a wholesome choice for dinner.
INGREDIENTS
5 ounces Chicken Breast
1 medium Sweet Potato
1 teaspoon Olive Oil
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry and season with salt, pepper, chopped rosemary, and thyme.
Peel and dice the sweet potato into uniform cubes for even roasting.
In a bowl, toss the sweet potato cubes with olive oil, salt, and pepper.
Arrange the seasoned chicken and sweet potato cubes on a lined sheet pan, ensuring even spacing.
Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and slightly crispy on the edges.
Remove from the oven and let rest for a few minutes before serving.