YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken and Crispy Potatoes with Broccoli
Enjoy a balanced and flavorful meal featuring juicy herb-roasted chicken paired with crispy roasted potatoes and tender-crisp broccoli. This one-pan delight is seasoned with rosemary, thyme, and garlic, making it as appetizing as it is nutritious.
INGREDIENTS
4 oz Chicken Breast
150g Baby Potatoes
100g Broccoli Florets
1 tsp Olive Oil
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
1 Garlic Clove
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a small bowl, mix the olive oil, chopped fresh rosemary, thyme, and minced garlic. Season with salt and pepper.
Place the chicken breast, baby potatoes, and broccoli florets on a sheet pan. Drizzle the herb-oil mixture over all ingredients, ensuring an even coating.
Toss the potatoes gently to coat them well. Keep the broccoli and chicken a bit separate to avoid overcooking the florets.
Roast in the preheated oven. Roast the chicken and potatoes for about 25 minutes, and add the broccoli in the last 10 minutes to maintain its crunch and vibrant color.
Check that the chicken is cooked through and the potatoes are tender. Serve hot and enjoy your balanced, flavorful meal.