YOUR SOLIN GENERATED RECIPE
Crispy Roasted Garlic Herb Potatoes with Chicken
Oven-roasted chicken and gold potatoes tossed in a fragrant garlic-herb oil for a satisfying meal with a perfectly golden crunch.
INGREDIENTS
4.75 oz Chicken breast
1 medium Yukon Gold potato
0.75 tbsp Extra virgin olive oil
2 cloves Garlic
0.5 tsp Dried rosemary
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Dice the potato into half-inch cubes and mince the garlic cloves finely.
Slice the chicken breast into even 1-inch pieces to ensure they cook at the same rate as the potatoes.
In a large bowl, toss the chicken and potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until well coated.
Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces are not crowded so they crisp up.
Roast for 22 to 25 minutes, tossing halfway through, until the potatoes are tender and the chicken is cooked through.
Garnish with freshly chopped parsley before serving for a burst of brightness.