YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Crispy Asparagus with Roasted Baby Potatoes
Enjoy a vibrant sheet pan dinner featuring juicy lemon herb chicken paired with crispy asparagus and tender roasted baby potatoes. This simple one-pan meal is infused with bright lemon zest, garlic, and fresh herbs for a satisfying, well-balanced plate that's perfect for a wholesome dinner.
INGREDIENTS
6 ounces Chicken Breast, skinless, boneless
1 cup Asparagus
1/2 cup Baby Potatoes
2 teaspoons Olive Oil
1 medium Lemon (zested and juiced)
1 clove Garlic, minced
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, a pinch of salt, and pepper.
Place the chicken breast, asparagus, and baby potatoes on a large sheet pan. Drizzle the lemon herb mixture evenly over the chicken and vegetables.
Tuck the thyme and rosemary sprigs among the ingredients for added flavor.
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 slightly crispy.
Remove the sheet pan from the oven and let the chicken rest for a few minutes before serving.
Plate your dish with a portion of chicken, crispy asparagus, and roasted baby potatoes, then enjoy your wholesome, flavorful meal.