Sheet Pan Lemon Herb Chicken and Crispy Roasted Potatoes

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

Sheet Pan Lemon Herb Chicken and Crispy Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Potatoes

Enjoy this vibrant sheet pan dish featuring succulent lemon herb chicken paired with crispy roasted potatoes. Infused with fresh rosemary, thyme, and a squeeze of lemon, every bite delivers a perfect balance of zesty and savory flavors, making it a wholesome, satisfying meal for any time of day.

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NUTRITION

350kcal
Protein
34.6g
Fat
8.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

150g Red Potatoes

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the red potatoes into 1-inch cubes. Place them on the sheet pan.

  • 3

    Drizzle the olive oil over the potatoes, and season with a pinch of salt, pepper, and half of the chopped rosemary and thyme. Toss to coat evenly.

  • 4

    Place the chicken breast on the pan. Using a small bowl, combine the juice of half a lemon, minced garlic, remaining rosemary and thyme, and a little salt and pepper.

  • 5

    Brush the lemon-herb mixture over the chicken breast, ensuring an even coat.

  • 6

    Arrange the sheet pan so that both potatoes and chicken are in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are crispy on the edges.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.

Sheet Pan Lemon Herb Chicken and Crispy Roasted Potatoes

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

Sheet Pan Lemon Herb Chicken and Crispy Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Potatoes

Enjoy this vibrant sheet pan dish featuring succulent lemon herb chicken paired with crispy roasted potatoes. Infused with fresh rosemary, thyme, and a squeeze of lemon, every bite delivers a perfect balance of zesty and savory flavors, making it a wholesome, satisfying meal for any time of day.

NUTRITION

350kcal
Protein
34.6g
Fat
8.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

150g Red Potatoes

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red potatoes into 1-inch cubes. Place them on the sheet pan.

  • 3

    Drizzle the olive oil over the potatoes, and season with a pinch of salt, pepper, and half of the chopped rosemary and thyme. Toss to coat evenly.

  • 4

    Place the chicken breast on the pan. Using a small bowl, combine the juice of half a lemon, minced garlic, remaining rosemary and thyme, and a little salt and pepper.

  • 5

    Brush the lemon-herb mixture over the chicken breast, ensuring an even coat.

  • 6

    Arrange the sheet pan so that both potatoes and chicken are in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are crispy on the edges.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.