YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chicken with Roasted Asparagus and Sweet Potatoes
Savor the delightful harmony of crispy lemon-herb roasted chicken paired with tender roasted asparagus and sweet potatoes. This dish features succulent chicken breast marinated in zesty lemon and aromatic herbs, roasted to perfection alongside naturally sweet potatoes and crunchy asparagus spears for a balanced, flavorful meal.
INGREDIENTS
5 oz Chicken Breast (142g)
1 small Sweet Potato (130g)
6 Asparagus Spears (90g)
2 tsp Olive Oil (9.2g)
1 tbsp Lemon Juice (15g)
1 clove Garlic (3g)
1 tsp Mixed Dried Herbs
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, combine olive oil, lemon juice, minced garlic, and dried herbs to create a marinade.
Place the chicken breast in a shallow dish and coat with the marinade. Let it sit for 10-15 minutes to absorb the flavors.
Meanwhile, wash and dice the sweet potato into evenly sized cubes. Trim the woody ends off the asparagus and spread them on a separate baking sheet.
Drizzle a little olive oil over the sweet potatoes and asparagus, and season with a pinch of salt and pepper.
Place both the marinated chicken breast and the vegetable trays in the oven.
Roast the chicken for about 20-25 minutes, or until it reaches an internal temperature of 165°F, turning once if desired for even crispiness. Roast the vegetables for 15-20 minutes until tender and lightly caramelized.
Remove the chicken and vegetables from the oven. Let the chicken rest for a few minutes before slicing.
Plate the sliced chicken alongside the roasted sweet potatoes and asparagus. Serve warm and enjoy your balanced, flavorful meal.