YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Crispy Potato Wedges
Oven-roasted chicken breast seasoned with rosemary and thyme, served with hand-cut potato wedges and zucchini for a meal with a satisfyingly crisp finish.
INGREDIENTS
4.8 oz Chicken Breast
100g Potato
100g Zucchini
1 tsp Olive Oil
0.5 tsp Dried Rosemary
0.5 tsp Dried Thyme
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Cut the potato into thin, even wedges and slice the zucchini into thick half-moon shapes.
In a small bowl, combine the dried rosemary, thyme, and a pinch of salt and pepper.
Toss the potato wedges with half of the olive oil and half of the herb mixture on the baking sheet.
Roast the potatoes for 10 minutes to give them a head start on getting crunchy.
Rub the chicken breast with the remaining olive oil and herbs, then place it on the sheet with the zucchini.
Continue roasting for 15 to 18 minutes until the chicken is juicy and the potatoes are golden and crisp.