YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Roasted Chicken with Roasted Asparagus and Sweet Potatoes
Savor the perfectly roasted chicken infused with zesty lemon and aromatic herbs, paired with tender roasted asparagus and sweet potatoes that offer a delightful balance of savory and lightly sweet flavors. This dish features a crisp exterior on the chicken while maintaining its juicy interior, complemented by the natural flavors of the roasted veggies.
INGREDIENTS
5 oz Chicken Breast
1/2 medium Sweet Potato
1/2 cup Asparagus (about 3-6 spears)
1 tsp Olive Oil
1 Lemon wedge
1 tbsp Mixed Fresh Herbs (thyme, rosemary)
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry with paper towels. Rub it with olive oil, then season generously with salt, black pepper, mixed fresh herbs, and squeeze lemon juice over it. Optionally, add a thin slice of lemon on top for extra flavor.
Peel and dice the sweet potato into 1/2-inch cubes. Trim the asparagus by snapping off the woody ends.
Place the seasoned chicken breast on a rimmed baking sheet. Arrange the diced sweet potatoes and asparagus around the chicken.
Drizzle a tiny bit more olive oil over the sweet potatoes and asparagus, and season lightly with salt and pepper.
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 lightly caramelized.
If desired, broil for an additional 2-3 minutes to crisp up the chicken skin.
Remove from the oven, let rest for a few minutes, and serve warm.