YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Chicken with Roasted Sweet Potatoes
Enjoy a satisfying and flavorful meal featuring tender, herb-infused roasted chicken paired with perfectly roasted sweet potatoes. The crispy skin on the chicken, coupled with the savory warmth of rosemary and thyme, creates a delightful balance of textures and aromas that elevate this wholesome dish.
INGREDIENTS
5 ounces Chicken Breast
1 medium Sweet Potato
1 teaspoon Olive Oil
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
1/4 teaspoon Garlic Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken breast dry with a paper towel. Rub it with olive oil, then season generously with salt, pepper, garlic powder, rosemary, and thyme.
Place the seasoned chicken breast on a lightly oiled baking sheet or in an oven-safe dish.
Wash and scrub the sweet potato, then cut it into 1-inch cubes. Toss the cubes with a pinch of salt, pepper, and a drizzle of olive oil.
Arrange the sweet potato cubes around the chicken on the baking sheet.
Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and lightly crispy on the edges.
Once cooked, let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted sweet potatoes and enjoy!