YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes
Enjoy a vibrant, satisfying meal featuring juicy lemon herb chicken paired with tender roasted asparagus and crispy roasted potatoes. This sheet pan recipe boasts bright flavors and a delightful texture contrast, making it a wholesome choice for any meal.
INGREDIENTS
6 oz Chicken Breast (170g)
1/2 cup chopped Asparagus (90g)
120g Baby Potatoes
1 tbsp Olive Oil (14g)
1 tbsp Lemon Juice (15g)
2 tbsp Fresh Herbs (Rosemary & Thyme, 6g)
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Preheat the sheet pan and oven to 425°F.
In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper to create the marinade.
Place the chicken breast on one side of the sheet pan. Brush both sides of the chicken with the marinade.
Toss the baby potatoes in a small bowl with a little extra olive oil, salt, and pepper, then arrange them on the sheet pan.
Add the chopped asparagus to the pan, drizzling with any remaining marinade.
Roast everything in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F, the potatoes are tender and slightly crispy, and the asparagus is roasted.
Plate the dish and serve warm.