YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Roasted Sweet Potatoes and Green Beans
Savor the zesty tang of lemon and the aromatic blend of herbs on a perfectly crispy chicken breast, paired with tender roasted sweet potatoes and crisp green beans. This balanced dish offers a flavorful journey from the crispy exterior of the chicken to the melt-in-your-mouth sweetness of the potatoes, finished with the fresh crunch of green beans.
INGREDIENTS
6 ounces Chicken Breast
1 medium Sweet Potato
150 grams Green Beans
1 tablespoon Olive Oil
2 tablespoons Lemon Juice
1 clove Garlic
0.5 teaspoon Dried Thyme
0.5 teaspoon Dried Rosemary
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F.
In a small bowl, combine lemon juice, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
Place the chicken breast in a shallow dish and pour half of the lemon herb mixture over it, ensuring it is well-coated. Let it marinate for at least 15 minutes.
Meanwhile, peel (if desired) and dice the sweet potato into 1-inch cubes. Trim the ends of the green beans.
Toss the sweet potatoes and green beans with the remaining lemon herb mixture, ensuring an even coating.
Spread the vegetables on a baking sheet lined with parchment paper. Place the marinated chicken breast on the same sheet.
Roast everything in the oven for 20-25 minutes until the chicken is thoroughly cooked and the vegetables are tender and slightly crispy.
If desired, broil the chicken for an additional 2-3 minutes to achieve extra crispy skin.
Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.