YOUR SOLIN GENERATED RECIPE
Garlic Herb Sheet Pan Chicken with Crispy Potatoes and Roasted Broccoli
Savor the delightful harmony of tender garlic herb chicken paired with perfectly crispy potatoes and vibrant, roasted broccoli. This sheet pan meal offers a balanced, hearty bite with aromatic herbs, a light crunch, and a pop of fresh green, making it both nourishing and delicious.
INGREDIENTS
5 oz Chicken Breast (~142g)
100g Red Potato, diced
1 cup Broccoli (~91g), cut into florets
2 tsp Olive Oil
2 cloves Garlic, minced
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
Prepare the chicken breast by pounding it slightly for even cooking. Pat dry with paper towels.
In a small bowl, combine the olive oil, minced garlic, and chopped leaves from the rosemary and thyme sprigs. Add salt and pepper to taste.
Toss the chicken breast in about half of the garlic herb mixture until well coated. Reserve the remaining mixture for the vegetables.
Dice the red potato into 1/2-inch cubes and cut the broccoli into florets. Place both on the sheet pan.
Drizzle the reserved garlic herb mixture over the potatoes and broccoli, tossing gently to coat evenly.
Nestle the seasoned chicken breast among the vegetables on the sheet pan.
Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.
If desired, broil for the last 2 minutes for extra crispiness on the potatoes and broccoli. Keep an eye to avoid burning.
Remove from the oven, let rest briefly, and serve warm.