YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Tenderloin with Crispy Roasted Potatoes
Savor a comforting dish featuring juicy chicken tenderloins roasted with aromatic herbs alongside crispy, golden roasted potatoes. This balanced meal marries lean protein with hearty vegetables, seasoned perfectly with garlic, rosemary, salt, and pepper for a deliciously satisfying experience.
INGREDIENTS
5 ounces Chicken Tenderloin
150 grams Baby Potatoes
1 teaspoon Olive Oil
1 teaspoon Garlic Powder
0.5 teaspoon Dried Rosemary
Salt and Black Pepper (to taste)
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken tenderloins dry with paper towels and season with a pinch of salt, black pepper, and garlic powder.
Wash the baby potatoes and halve them if they are large. Toss them in a bowl with olive oil, dried rosemary, salt, and a bit more garlic powder.
Place the chicken tenderloins on one side of a baking sheet, and spread the potatoes out on the other side in a single layer.
Roast in the oven for about 20-25 minutes, turning the potatoes halfway through, until the chicken is thoroughly cooked (internal temperature reaches 165°F) and the potatoes are crispy and golden.
Plate the chicken and potatoes together and serve warm.