YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes
Enjoy a vibrant and healthy sheet pan dinner featuring tender lemon herb chicken, perfectly roasted asparagus, and crispy golden potatoes. Fresh herbs and a touch of olive oil elevate this well-balanced dish, making it both satisfying and nutritious.
INGREDIENTS
4 ounces Chicken Breast
100 grams Baby Potatoes
100 grams Asparagus
0.5 tablespoon Olive Oil
1/4 Lemon
1 clove Garlic
1 teaspoon Fresh Thyme
1 teaspoon Fresh Rosemary
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a small bowl, combine olive oil, juice from 1/4 lemon, minced garlic, fresh thyme, and rosemary. Add a pinch of salt and black pepper.
Place the chicken breast, baby potatoes, and asparagus on the sheet pan. Drizzle the herb and lemon mixture evenly over all the ingredients.
Toss the potatoes and asparagus gently so they are coated in the seasoning.
Arrange the chicken in the center so it cooks evenly alongside the vegetables.
Roast in the oven for 25-30 minutes until the chicken is fully cooked (internal temperature reaches 165°F), the potatoes are crispy on the edges, and the asparagus is tender.
Remove from the oven, let rest for a few minutes, then serve warm.