YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken with Crispy Potatoes and Fresh Green Salad
Savor the bright flavors of lemon and fresh herbs on perfectly roasted chicken paired with crispy roasted potatoes and a refreshing green salad. This balanced dish features tender, juicy chicken breast, golden, crunchy potatoes seasoned with a hint of garlic, and a vibrant salad lightly drizzled with olive oil and lemon juice.
INGREDIENTS
4 ounces Chicken Breast
100 grams Baby Potatoes
60 grams Mixed Salad Greens
1 teaspoon Extra Virgin Olive Oil
1 Lemon wedge
1 tablespoon Fresh Herbs (Rosemary, Thyme, Parsley)
1 Garlic clove
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and place in a baking dish. Drizzle with a portion of olive oil and squeeze in lemon juice. Sprinkle with chopped fresh herbs, minced garlic, salt, and pepper.
Cut the baby potatoes in halves. Toss them in a bowl with a drizzle of olive oil, a pinch of salt, pepper, and additional herbs if desired.
Place the potatoes on a baking sheet and roast in the oven for about 25-30 minutes until crispy and golden.
Simultaneously, roast the chicken breast for approximately 20-25 minutes until fully cooked and juices run clear.
Prepare the salad by tossing the mixed greens with a little olive oil, an extra squeeze of lemon, salt, and pepper.
Plate the roasted chicken with a side of crispy potatoes and the fresh green salad. Serve immediately.