YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Roasted Chicken with Roasted Asparagus and Sweet Potatoes
Enjoy a vibrant roasted dish where tender chicken breast is crisped with a zesty lemon herb marinade and paired perfectly with lightly roasted asparagus and sweet potatoes. This balanced plate offers a satisfying crunch, fresh herbal aromas, and a harmonious blend of savory and citrus notes, making it ideal for a wholesome dinner.
INGREDIENTS
4 oz Chicken Breast
90 g Asparagus
100 g Sweet Potato
1 tsp Olive Oil
1/2 Lemon
1 Garlic clove
1 tbsp Mixed Herbs (Rosemary, Thyme)
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, combine the juice from half a lemon, minced garlic, mixed herbs, a drizzle of olive oil, salt, and pepper to create the marinade.
Pat the 4 oz chicken breast dry, then coat it evenly with the lemon herb marinade.
Arrange the chicken breast on a lightly oiled baking sheet. Surround it with chopped asparagus and cubed sweet potatoes.
Drizzle a little extra olive oil over the vegetables and season with salt and pepper.
Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and its edges start to crisp, and the vegetables are tender.
For extra crispiness on the chicken, switch the oven to broil during the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Remove the dish from the oven and let it rest for a few minutes before serving.