Lemon Herb Roasted Chicken and Potatoes

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

Lemon Herb Roasted Chicken and Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Potatoes

Tender chicken breast and gold potatoes roasted until golden, infused with a bright lemon-garlic glaze and aromatic rosemary.

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NUTRITION

504kcal
Protein
51.0g
Fat
12.8g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

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PREPARATION

  • 1

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

  • 2

    Scrub the Yukon Gold potato and dice it into uniform 1-inch cubes to ensure they cook evenly and get crispy.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Place the chicken breast and diced potatoes on the prepared sheet pan, then drizzle with half of the lemon-herb emulsion.

  • 5

    Toss the potatoes and chicken thoroughly to coat, then strip the rosemary leaves from the sprig and scatter them over the top.

  • 6

    Roast in the center of the oven for 15 minutes.

  • 7

    Remove the pan, add the broccoli florets, and drizzle with the remaining dressing, tossing gently to coat the vegetables.

  • 8

    Return the pan to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

Lemon Herb Roasted Chicken and Potatoes

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

Lemon Herb Roasted Chicken and Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Potatoes

Tender chicken breast and gold potatoes roasted until golden, infused with a bright lemon-garlic glaze and aromatic rosemary.

NUTRITION

504kcal
Protein
51.0g
Fat
12.8g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

PREPARATION

  • 1

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

  • 2

    Scrub the Yukon Gold potato and dice it into uniform 1-inch cubes to ensure they cook evenly and get crispy.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

  • 4

    Place the chicken breast and diced potatoes on the prepared sheet pan, then drizzle with half of the lemon-herb emulsion.

  • 5

    Toss the potatoes and chicken thoroughly to coat, then strip the rosemary leaves from the sprig and scatter them over the top.

  • 6

    Roast in the center of the oven for 15 minutes.

  • 7

    Remove the pan, add the broccoli florets, and drizzle with the remaining dressing, tossing gently to coat the vegetables.

  • 8

    Return the pan to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.