Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes

Enjoy a vibrant, balanced dinner featuring succulent lemon herb chicken paired with perfectly crispy roasted baby potatoes. The bright citrus and fresh herbs complement the tender chicken, while the potatoes offer a satisfying crunch in every bite.

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NUTRITION

336kcal
Protein
35.4g
Fat
9.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

150 grams Baby Potatoes

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic

1 teaspoon Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, mix the lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Add the baby potatoes (halved if larger) around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over both the chicken and potatoes, ensuring they are well-coated.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are golden and crispy.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Potatoes

Enjoy a vibrant, balanced dinner featuring succulent lemon herb chicken paired with perfectly crispy roasted baby potatoes. The bright citrus and fresh herbs complement the tender chicken, while the potatoes offer a satisfying crunch in every bite.

NUTRITION

336kcal
Protein
35.4g
Fat
9.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

150 grams Baby Potatoes

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic

1 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, mix the lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Add the baby potatoes (halved if larger) around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over both the chicken and potatoes, ensuring they are well-coated.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are golden and crispy.

  • 6

    Remove from the oven and let rest for a few minutes before serving.