YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Potatoes
Tender chicken breast and crispy Yukon Gold potatoes roasted until golden with zesty lemon and aromatic herbs, paired with vibrant steamed broccoli.
INGREDIENTS
5 oz Chicken breast
1 medium Yukon Gold potato
1.5 cup Broccoli florets
1 tbsp Extra virgin olive oil
1 tbsp Lemon juice
1 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.
Dice the potato into 1/2-inch cubes and cut the chicken breast into bite-sized pieces.
In a large bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Toss the potatoes and chicken in the marinade until evenly coated.
Spread the potatoes and chicken onto the sheet pan in a single layer.
Roast for 15 minutes, then add the broccoli florets to the pan and toss with the remaining pan juices.
Roast for another 10-12 minutes until the chicken is cooked through and the potatoes are golden and crispy.