YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken with Crispy Broccoli and Sweet Potatoes
Enjoy a colorful, balanced dish featuring tender herb-roasted chicken paired with sweet, roasted potatoes and crispy broccoli. This one-pan meal promises a harmonious blend of savory herbs, natural sweetness, and a satisfying crunch, perfect for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast (skinless)
1 medium Sweet Potato
1 cup Broccoli
1 tbsp Extra Virgin Olive Oil
1 clove Garlic
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Slice the sweet potato into 1/2-inch thick rounds and chop the broccoli into florets.
Place the chicken breast on a sheet pan. Drizzle half of the olive oil over the chicken and season with a pinch of salt, pepper, dried thyme, and rosemary.
In a bowl, toss the sweet potato slices and broccoli florets with the remaining olive oil, minced garlic, salt, and pepper.
Arrange the vegetables around the chicken on the sheet pan, ensuring even distribution.
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy and tender.
Allow to rest for a few minutes before serving.