YOUR SOLIN GENERATED RECIPE
Golden Herb-Roasted Chicken and Potatoes
Oven-roasted chicken breast and Yukon Gold potatoes seasoned with aromatic rosemary and garlic for a meal that is satisfyingly crisp and golden.
INGREDIENTS
5.5 oz Chicken breast
1 medium Yukon Gold potato
1 cup Broccoli florets
0.5 tbsp Extra virgin olive oil
0.5 tsp Dried rosemary
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Dice the Yukon Gold potato into half-inch cubes and cut the chicken breast into even, bite-sized pieces to ensure they cook at the same rate.
Place the chicken, potatoes, and broccoli florets into a large mixing bowl and drizzle with the extra virgin olive oil.
Sprinkle the dried rosemary, garlic powder, sea salt, and black pepper over the mixture and toss thoroughly until everything is well-coated.
Spread the ingredients in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.
Bake for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the potatoes reach a perfect golden brown crunch.