YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken with Roasted Vegetables
Roasted chicken breast, potatoes, mushrooms, and onions seasoned with garlic and oregano for a vibrant and savory one-pan dinner.
INGREDIENTS
5 oz chicken breast
0.75 medium Yukon gold potato
1 cup cremini mushrooms
0.5 cup red onion
0.5 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch cubes and dice the Yukon gold potato into 0.5-inch pieces to ensure everything cooks evenly.
Slice the cremini mushrooms in half and roughly chop the red onion into bite-sized chunks.
Place the chicken, potatoes, mushrooms, and onions in a large mixing bowl.
Drizzle with the extra virgin olive oil and sprinkle with sea salt, black pepper, dried oregano, and garlic powder.
Toss the ingredients thoroughly until every piece is well-coated in oil and spices.
Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
Remove from the oven and let the dish rest for 3 minutes before serving to allow the juices to redistribute.