YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken and Zucchini
Sheet pan chicken breast roasted with crispy golden potatoes and tender zucchini, brightened with a zesty lemon-herb glaze that sizzles on the pan.
INGREDIENTS
5 oz Chicken breast
0.75 medium Yukon Gold potato
1 medium Zucchini
0.75 tbsp Extra virgin olive oil
0.5 whole Lemon
0.5 tsp Dried oregano
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Dice the Yukon Gold potato into 1/2-inch cubes and slice the zucchini into 1/2-inch thick half-moons.
Cut the chicken breast into even 1-inch bite-sized pieces to ensure they cook at the same rate as the vegetables.
In a large mixing bowl, whisk together the extra virgin olive oil, the juice from the half lemon, dried oregano, garlic powder, sea salt, and black pepper.
Add the chicken, potatoes, and zucchini to the bowl and toss thoroughly until every piece is glistening with the herb oil.
Spread the mixture in a single layer across the prepared sheet pan, ensuring the pieces aren't crowded so they roast rather than steam.
Place the squeezed lemon half on the pan for extra aroma and roast for 22 to 25 minutes, tossing halfway through, until the chicken is cooked through and potatoes are fork-tender.