YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes
Enjoy a vibrant and satisfying sheet pan meal featuring juicy lemon herb chicken paired with crispy roasted baby potatoes. This dish offers a delightful balance of tangy citrus, aromatic herbs, and the natural sweetness of roasted potatoes, all cooked to perfection on a single pan for an easy, clean meal.
INGREDIENTS
5 oz Chicken Breast (~141g)
150g Baby Potatoes
1 tsp Olive Oil
1/2 medium Lemon (juiced)
1 clove Garlic, minced
1 tsp Fresh Thyme, chopped
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Pat the chicken breast dry with a paper towel. In a small bowl, combine the olive oil, lemon juice, minced garlic, chopped thyme, salt, and pepper.
Place the chicken breast on one side of the sheet pan. Brush half of the lemon herb mixture over the chicken.
Wash the baby potatoes and cut them in halves if they are larger. Place them on the other side of the sheet pan and toss with the remaining lemon herb mixture.
Arrange the chicken and potatoes in a single layer on the pan to ensure even roasting.
Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are crisp and golden.
Remove from the oven, let rest for a few minutes, then serve warm.