Sheet Pan Roasted Chicken with Crispy Potatoes and Roasted Vegetables

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

Sheet Pan Roasted Chicken with Crispy Potatoes and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken with Crispy Potatoes and Roasted Vegetables

Experience a vibrant medley of roasted chicken, crispy baby potatoes, and fresh vegetables, all seasoned to perfection and roasted on a single sheet pan for an easy, flavorful meal that awakens your senses with its enticing aroma and delightful textures.

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NUTRITION

401kcal
Protein
33.3g
Fat
8.5g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

150g Baby Potatoes

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

0.5 tsp Black Pepper

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the baby potatoes in halves or quarters depending on their size, and slice the red bell pepper and zucchini into bite-sized pieces.

  • 3

    Place the chicken breast, potatoes, red bell pepper, and zucchini on the sheet pan. Drizzle with olive oil.

  • 4

    Season everything with smoked paprika, garlic powder, black pepper, and a pinch of salt. Toss the vegetables gently to evenly coat with oil and spices.

  • 5

    Arrange the chicken in the center of the pan, ensuring all ingredients are in a single layer for even roasting.

  • 6

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

  • 7

    If desired, broil for an additional 2-3 minutes to crisp up the edges of the vegetables and potatoes.

  • 8

    Remove from the oven, let it rest for a few minutes, and serve warm.

Sheet Pan Roasted Chicken with Crispy Potatoes and Roasted Vegetables

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

Sheet Pan Roasted Chicken with Crispy Potatoes and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken with Crispy Potatoes and Roasted Vegetables

Experience a vibrant medley of roasted chicken, crispy baby potatoes, and fresh vegetables, all seasoned to perfection and roasted on a single sheet pan for an easy, flavorful meal that awakens your senses with its enticing aroma and delightful textures.

NUTRITION

401kcal
Protein
33.3g
Fat
8.5g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

150g Baby Potatoes

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

0.5 tsp Black Pepper

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the baby potatoes in halves or quarters depending on their size, and slice the red bell pepper and zucchini into bite-sized pieces.

  • 3

    Place the chicken breast, potatoes, red bell pepper, and zucchini on the sheet pan. Drizzle with olive oil.

  • 4

    Season everything with smoked paprika, garlic powder, black pepper, and a pinch of salt. Toss the vegetables gently to evenly coat with oil and spices.

  • 5

    Arrange the chicken in the center of the pan, ensuring all ingredients are in a single layer for even roasting.

  • 6

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

  • 7

    If desired, broil for an additional 2-3 minutes to crisp up the edges of the vegetables and potatoes.

  • 8

    Remove from the oven, let it rest for a few minutes, and serve warm.