Herb-Roasted Chicken with Crispy Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Crispy Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Potatoes

Savor the simplicity of this herb-roasted chicken paired with crispy roasted potatoes. The chicken, infused with aromatic rosemary and garlic, is perfectly roasted to lock in juices, while tender potatoes crisp up with a light drizzle of olive oil. A balanced meal that delights in every bite.

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NUTRITION

368kcal
Protein
42.3g
Fat
8.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (141g)

1 medium Red Potato (150g)

1 teaspoon Extra Virgin Olive Oil (5g)

2 sprigs Fresh Rosemary

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.

  • 3

    Cut the red potato into small cubes or wedges for even roasting.

  • 4

    In a bowl, toss the potatoes with olive oil, a pinch of salt, and freshly ground black pepper.

  • 5

    Place the chicken breast on a baking sheet. Arrange the potato pieces around the chicken.

  • 6

    Finely mince the garlic and roughly chop the rosemary. Sprinkle these over the chicken and potatoes.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are golden and crispy.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Herb-Roasted Chicken with Crispy Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Crispy Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Potatoes

Savor the simplicity of this herb-roasted chicken paired with crispy roasted potatoes. The chicken, infused with aromatic rosemary and garlic, is perfectly roasted to lock in juices, while tender potatoes crisp up with a light drizzle of olive oil. A balanced meal that delights in every bite.

NUTRITION

368kcal
Protein
42.3g
Fat
8.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (141g)

1 medium Red Potato (150g)

1 teaspoon Extra Virgin Olive Oil (5g)

2 sprigs Fresh Rosemary

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.

  • 3

    Cut the red potato into small cubes or wedges for even roasting.

  • 4

    In a bowl, toss the potatoes with olive oil, a pinch of salt, and freshly ground black pepper.

  • 5

    Place the chicken breast on a baking sheet. Arrange the potato pieces around the chicken.

  • 6

    Finely mince the garlic and roughly chop the rosemary. Sprinkle these over the chicken and potatoes.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are golden and crispy.

  • 8

    Remove from the oven and let rest for a few minutes before serving.