YOUR SOLIN GENERATED RECIPE
Crispy Roasted Small Potatoes with Herb-Marinated Chicken and Roasted Broccoli
Enjoy a savory plate featuring herb-marinated chicken breast paired with crispy roasted small potatoes and tender, roasted broccoli. This dish is seasoned with fresh rosemary, thyme, and garlic for a burst of flavor, making it a perfect, balanced meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
5 oz Small Potatoes
3 oz Broccoli
2 tsp Extra Virgin Olive Oil
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
0.25 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F.
In a small bowl, combine 1 tsp olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and pepper to create a marinade.
Place the chicken breast in a shallow dish and rub the herb marinade evenly over it. Allow it to marinate for at least 15 minutes while you prepare the vegetables.
Wash the small potatoes and cut them in halves or quarters depending on size. Toss the potatoes with the remaining 1 tsp of olive oil, salt, and pepper.
Spread the potatoes on a baking sheet in a single layer. Roast in the oven for about 20 minutes.
After the potatoes have been roasting for 10 minutes, add the marinated chicken breast and the broccoli florets (tossed lightly with salt and pepper) to the baking sheet. If needed, use a separate sheet for the broccoli to ensure even roasting.
Continue roasting everything for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F, the potatoes are tender and crispy, and the broccoli is nicely charred at the edges.
Remove from the oven, let rest for a couple of minutes, and serve warm.