YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Sheet pan roasted chicken breast and tender baby potatoes tossed in a zesty lemon-herb marinade that creates a vibrant, citrusy aroma throughout your kitchen.
INGREDIENTS
5 oz Chicken breast, boneless skinless
0.5 cup Baby potatoes
1 cup Broccoli florets
1 tbsp Extra virgin olive oil
1 tbsp Fresh lemon juice
0.5 tsp Dried oregano
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a large sheet pan with parchment paper.
Slice the chicken into bite-sized pieces and halve the baby potatoes.
In a large mixing bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.
Add the chicken, potatoes, and broccoli florets to the bowl, tossing until every piece is thoroughly coated in the marinade.
Spread the mixture onto the prepared sheet pan in an even layer, ensuring ingredients aren't crowded.
Roast for 22 to 25 minutes until the chicken is golden and the potatoes are tender when pierced with a fork.