Roasted Garlic Herb Potatoes with Lemon-Rosemary Chicken

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

Roasted Garlic Herb Potatoes with Lemon-Rosemary Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Garlic Herb Potatoes with Lemon-Rosemary Chicken

Oven-roasted chicken and russet potatoes tossed with pungent garlic and fresh rosemary for a fragrant, golden-brown sheet pan meal.

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NUTRITION

563kcal
Protein
51.4g
Fat
19.4g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium russet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Scrub the russet potato thoroughly and cut into 1-inch cubes, ensuring they are uniform in size for even roasting.

  • 3

    Slice the chicken breast into 1-inch pieces and finely mince the garlic and fresh rosemary.

  • 4

    In a large mixing bowl, combine the chicken, potatoes, minced garlic, and rosemary, then drizzle with olive oil and season with sea salt and black pepper.

  • 5

    Toss everything together until the ingredients are well-coated, then spread them out in a single layer on the prepared baking sheet.

  • 6

    Roast for 15 minutes, then remove the tray to add the broccoli florets, tossing them quickly in the pan juices.

  • 7

    Return the tray to the oven and roast for an additional 12-15 minutes until the chicken is cooked through and the potatoes are crispy and golden.

Roasted Garlic Herb Potatoes with Lemon-Rosemary Chicken

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

Roasted Garlic Herb Potatoes with Lemon-Rosemary Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Garlic Herb Potatoes with Lemon-Rosemary Chicken

Oven-roasted chicken and russet potatoes tossed with pungent garlic and fresh rosemary for a fragrant, golden-brown sheet pan meal.

NUTRITION

563kcal
Protein
51.4g
Fat
19.4g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium russet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Scrub the russet potato thoroughly and cut into 1-inch cubes, ensuring they are uniform in size for even roasting.

  • 3

    Slice the chicken breast into 1-inch pieces and finely mince the garlic and fresh rosemary.

  • 4

    In a large mixing bowl, combine the chicken, potatoes, minced garlic, and rosemary, then drizzle with olive oil and season with sea salt and black pepper.

  • 5

    Toss everything together until the ingredients are well-coated, then spread them out in a single layer on the prepared baking sheet.

  • 6

    Roast for 15 minutes, then remove the tray to add the broccoli florets, tossing them quickly in the pan juices.

  • 7

    Return the tray to the oven and roast for an additional 12-15 minutes until the chicken is cooked through and the potatoes are crispy and golden.