YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Crispy Potatoes and Fresh Green Beans
Savor a rustic yet refined dish featuring tender herb-roasted chicken paired with crispy roasted red potatoes and vibrant green beans. This plate is elevated with fragrant rosemary, thyme, and a touch of garlic, providing a hearty yet balanced meal that's both satisfying and bright on the palate.
INGREDIENTS
4 ounces Chicken Breast
100g Red Potato
100g Green Beans
2 teaspoons Olive Oil
1 clove Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.
Cut the red potato into bite-sized cubes for even roasting.
In a bowl, combine the potato cubes, roughly chopped garlic, 2 teaspoons of olive oil, and a pinch of salt. Toss to coat evenly.
Spread the potatoes on a baking sheet and roast in the preheated oven for 20 minutes, stirring halfway through.
While the potatoes roast, bring a small pot of water to a boil and blanch the green beans for 3-4 minutes until they are bright green but still crisp. Drain and set aside.
Heat a skillet over medium-high heat and add the chicken breast along with a couple of fresh rosemary and thyme sprigs. Sear each side for about 3-4 minutes until a golden crust forms.
Transfer the seared chicken to the oven (if necessary, combine with the potatoes on a separate tray) and continue roasting for 10-12 minutes or until the internal temperature reaches 165°F (74°C).
Plate the roasted chicken with a side of crispy potatoes and blanched green beans. Garnish with extra fresh herbs if desired and serve immediately.