YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Garlic Whipped Potatoes
Savor a balanced plate of tender herb-infused roasted chicken paired with creamy garlic whipped potatoes. This dish combines the aromatic blend of rosemary, thyme, and parsley with the rustic flavors of roasted chicken and velvety smooth potatoes, making it a delicious meal that feels both comforting and sophisticated.
INGREDIENTS
5 oz Chicken Breast
1 medium Potato
1 tsp Unsalted Butter
1 tsp Extra Virgin Olive Oil
2 cloves Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken breast dry and season with salt, pepper, and finely chopped rosemary and thyme.
Place the chicken breast on a baking tray and drizzle with a bit of olive oil. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Meanwhile, peel and cube the medium potato. Boil the potato cubes in salted water until they are fork-tender, about 10-12 minutes.
In a small saucepan, melt the butter with minced garlic over low heat until fragrant. Be careful not to let the garlic burn.
Drain the potatoes and return them to the pot. Add the garlic-infused butter and mash until smooth, adding a splash of the boiling water if needed to achieve a creamy consistency. Season with salt and pepper to taste.
Plate the roasted chicken alongside a generous serving of garlic whipped potatoes. Garnish with extra chopped rosemary or thyme if desired.