YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes
Enjoy a hearty, flavorful meal featuring herb-infused roasted chicken paired with crispy Brussels sprouts and tender roasted sweet potatoes. The aromatic blend of rosemary and thyme, combined with a drizzle of olive oil, elevates this dish into a satisfying, well-balanced plate perfect for a nutritious dinner.
INGREDIENTS
5 oz Chicken Breast
1 cup Brussels Sprouts
1 medium Sweet Potato
1 tbsp Extra Virgin Olive Oil
1/2 tsp Dried Rosemary
1/2 tsp Dried Thyme
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a small bowl, mix the olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper.
Place the chicken breast on a lightly greased baking sheet and brush with half of the olive oil herb mixture.
Cut the Brussels sprouts in half and dice the sweet potato into evenly sized cubes. Place them in a separate bowl.
Drizzle the remaining olive oil herb mixture over the Brussels sprouts and sweet potato cubes, tossing to coat evenly.
Arrange the seasoned vegetables on a baking sheet in a single layer.
Place both the chicken and the vegetables in the oven. Roast the chicken for about 20-25 minutes until cooked through and the internal temperature reaches 165°F (74°C).
Roast the vegetables for about 25-30 minutes, stirring halfway through, until the Brussels sprouts are crispy on the edges and the sweet potatoes are tender and slightly caramelized.
Once cooked, serve the herb-roasted chicken with a generous portion of crispy Brussels sprouts and roasted sweet potatoes on the side.