Crispy Lemon Herb Roasted Chicken and Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Roasted Chicken and Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken and Potatoes

Roasted chicken and golden potatoes tossed with aromatic herbs and bright lemon for a zesty meal with a satisfyingly crisp finish.

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NUTRITION

481kcal
Protein
48.2g
Fat
16g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.75 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 clove garlic

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the Yukon Gold potato into small 1/2-inch cubes and cut the chicken breast into bite-sized pieces of similar size.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, salt, and pepper.

  • 4

    Add the chicken and potatoes to the bowl and toss thoroughly until every piece is evenly coated in the herb marinade.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't crowded to allow for maximum crisping.

  • 6

    Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the potatoes are golden and tender.

Crispy Lemon Herb Roasted Chicken and Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon Herb Roasted Chicken and Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken and Potatoes

Roasted chicken and golden potatoes tossed with aromatic herbs and bright lemon for a zesty meal with a satisfyingly crisp finish.

NUTRITION

481kcal
Protein
48.2g
Fat
16g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.75 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 clove garlic

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the Yukon Gold potato into small 1/2-inch cubes and cut the chicken breast into bite-sized pieces of similar size.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, salt, and pepper.

  • 4

    Add the chicken and potatoes to the bowl and toss thoroughly until every piece is evenly coated in the herb marinade.

  • 5

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't crowded to allow for maximum crisping.

  • 6

    Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the potatoes are golden and tender.