YOUR SOLIN GENERATED RECIPE
Crispy Parmesan Garlic Potato Wedges with Herb-Roasted Chicken
Oven-roasted potato wedges tossed in savory garlic and parmesan, served with a juicy, herb-crusted chicken breast for a satisfying crunch.
INGREDIENTS
5 oz Chicken breast
1 medium Russet potato
2 tbsp Grated parmesan cheese
0.5 tbsp Extra virgin olive oil
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the russet potato into even wedges and pat them thoroughly dry with a paper towel to ensure they get maximum crispiness.
In a mixing bowl, toss the potato wedges with half of the olive oil, half of the garlic powder, sea salt, black pepper, and 1 tablespoon of the grated parmesan cheese.
Season the chicken breast with the remaining olive oil, garlic powder, dried oregano, and a pinch of salt and pepper.
Arrange the chicken and the potato wedges in a single layer on the prepared baking sheet, ensuring the potatoes are not overlapping.
Roast for 20-25 minutes, flipping the potato wedges halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.
Remove from the oven and immediately sprinkle the remaining tablespoon of parmesan cheese over the hot potato wedges before serving.