YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potatoes with Herb-Baked Chicken and Tender Green Beans
Savor a flavorful plate featuring herb-infused baked chicken, crisp roasted baby potatoes, and tender green beans, all lightly drizzled with olive oil and seasoned with aromatic herbs. This dish delivers a satisfying balance of lean protein, hearty vegetables, and crisp texture, perfect for a healthy dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup halved Baby Potatoes (150g)
1 cup Green Beans (100g)
1 tbsp Olive Oil
1/2 tsp Garlic Powder
1 tsp Dried Thyme
1 tsp Dried Rosemary
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a bowl, toss the baby potatoes with half the olive oil, garlic powder, dried thyme, dried rosemary, salt, and pepper. Spread them out on a lined baking sheet.
Place the chicken breast on another baking sheet or a section of the same sheet, and drizzle with the remaining olive oil. Season the chicken with salt, pepper, and a sprinkle of dried herbs.
Add the green beans to the potato baking sheet during the last 10 minutes of roasting, or arrange on a separate small pan with a light drizzle of olive oil and seasonings.
Roast the potatoes and chicken in the preheated oven. Roast the potatoes for about 25-30 minutes until crispy and tender, turning halfway through. Bake the chicken for approximately 20-25 minutes until fully cooked and the internal temperature reaches 165°F (74°C).
If using separate pans, combine everything on a serving plate. Otherwise, serve the baked chicken alongside the potatoes and green beans.
Garnish with additional herbs if desired and serve hot.