YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Tangy Roasted Beets
Savor the flavorful combination of herb-infused roasted chicken paired with tangy, tender roasted beets. This dish marries the savory depth of rosemary and thyme with the natural sweetness of beets, finished with a drizzle of olive oil to elevate every bite.
INGREDIENTS
6 oz Chicken Breast
1 cup Beets
1 tsp Extra Virgin Olive Oil
1 tbsp Mixed Herbs (Rosemary & Thyme)
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F.
Wash and trim the chicken breast. Pat dry and season with salt, pepper, and mixed herbs.
Place the seasoned chicken breast on a baking sheet lined with parchment paper.
Wash, peel, and cube the beets into bite-size pieces. Toss them with olive oil, salt, pepper, and a pinch of mixed herbs.
Spread the beets out on another baking sheet in a single layer.
Roast both the chicken and beets in the preheated oven. Roast the chicken for about 20-25 minutes, or until it reaches an internal temperature of 165°F, and roast the beets for 25-30 minutes until tender and slightly caramelized.
Once done, let the chicken rest for a few minutes before slicing.
Serve a sliced portion of herb-roasted chicken with a generous serving of tangy roasted beets, and enjoy the balanced medley of flavors.