YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken with Asparagus
Tender chicken breast roasted with fragrant rosemary and lemon slices, served alongside crisp-tender asparagus and golden baby potatoes.
INGREDIENTS
4.5 oz Chicken breast
1 cup Asparagus
4 oz Baby potatoes
1 tbsp Extra virgin olive oil
0.5 whole Lemon
2 cloves Garlic
1 tsp Dried rosemary
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Wash the baby potatoes and cut them into halves; trim the tough, woody ends off the asparagus spears.
Mince the garlic cloves and thinly slice the half lemon into rounds.
Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet.
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, sea salt, black pepper, and minced garlic.
Toss the potatoes and asparagus with your hands or tongs to ensure they are well-coated in the oil and seasonings.
Top the chicken breast with the lemon slices and roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Remove from the oven and let the chicken rest for 5 minutes before serving to keep it juicy.