YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Crispy Roasted Potatoes with Asparagus
Enjoy a vibrant and flavorful sheet pan meal featuring tender lemon herb chicken, crispy roasted potatoes, and fresh asparagus, all perfectly seasoned and roasted to bring out natural flavors. This balanced dish delivers a satisfying mix of protein, carbs, and healthy fats.
INGREDIENTS
4 oz Chicken Breast (113g)
150g Baby Potatoes
100g Asparagus
2 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
On a large sheet pan, arrange the chicken breast, halved baby potatoes, and asparagus spears.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.
Drizzle the mixture evenly over the chicken and vegetables, ensuring all pieces are well coated.
Toss the potatoes and asparagus gently to distribute the seasoning, keeping the chicken breast intact.
Place the sheet pan in the oven and roast for about 25-30 minutes, or until the chicken is cooked through and the potatoes are crispy on the edges.
If needed, broil for an additional 2-3 minutes to achieve extra crispiness on the potatoes, watching carefully to prevent burning.
Remove from the oven, let rest for a few minutes, then serve immediately.