YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chicken and Potato Hash
Pan-seared chicken breast and golden potatoes roasted with vibrant peppers and onions until they reach a satisfying, crispy finish.
INGREDIENTS
5 oz Chicken breast
0.75 cup Yukon gold potato
0.5 tbsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Yellow onion
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
0.5 tsp Garlic powder
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Dice the chicken breast into 1/2-inch cubes and place them in a bowl, tossing with half of the olive oil, sea salt, black pepper, and smoked paprika.
Cut the Yukon gold potato, red bell pepper, and yellow onion into uniform 1/2-inch pieces to ensure even cooking.
On the prepared sheet pan, combine the diced vegetables with the remaining olive oil, garlic powder, and an extra pinch of salt and pepper.
Spread the chicken and vegetable mixture in a single layer across the pan, making sure the pieces are not crowded so they can crisp up properly.
Roast in the oven for 20-25 minutes, tossing the hash halfway through, until the potatoes are golden-brown and the chicken is cooked through.
Remove from the oven and garnish with freshly chopped parsley before serving hot.