YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Asparagus and Roasted Potato Wedges
Enjoy a savory herb-infused chicken breast paired with tender roasted asparagus and crispy potato wedges. This balanced dinner brings together a blend of aromatic herbs and a light drizzle of olive oil for a wholesome and satisfying meal.
INGREDIENTS
7 oz Chicken Breast
134 g Asparagus Spears
150 g Potato (cut into wedges)
1 tbsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
1 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C).
Prepare the potato wedges by washing and cutting the potato into wedges. Toss with half of the olive oil, a pinch of salt, and pepper.
On a baking sheet, spread out the potato wedges and roast in the oven for about 25-30 minutes, turning once halfway through until they are golden and crispy.
While the potatoes roast, pat the chicken breast dry. Rub all sides with the remaining olive oil, garlic powder, salt, and black pepper. Tuck in chopped fresh rosemary and thyme (or place the sprigs on top) to infuse flavor.
Place the seasoned chicken breast on a separate baking tray. Arrange the asparagus spears around the chicken, drizzling lightly with olive oil and seasoning with a little salt and pepper.
Roast the chicken and asparagus in the oven for 18-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus are tender.
Remove all items from the oven and let the chicken rest for a few minutes before slicing.
Serve the sliced herb-roasted chicken with a side of crispy roasted potato wedges and tender asparagus.