YOUR SOLIN GENERATED RECIPE
Garlic Herb Roasted Chicken with Root Vegetables
Tender chicken breast roasted to a golden brown alongside caramelized sweet potatoes and carrots infused with aromatic garlic and fresh rosemary.
INGREDIENTS
5 oz chicken breast
0.5 medium sweet potato
1 cup carrots
1 tbsp extra virgin olive oil
2 cloves garlic
1 tsp fresh rosemary
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Peel and dice the sweet potato and carrots into uniform 1-inch cubes to ensure they cook at the same rate.
Finely mince the garlic cloves and strip the rosemary leaves from the woody stem, chopping the leaves finely.
In a large bowl, combine the chicken breast, sweet potato cubes, and sliced carrots.
Drizzle with extra virgin olive oil and add the minced garlic, chopped rosemary, sea salt, and black pepper.
Toss the mixture thoroughly until every piece is well-coated, then spread it in a single layer on the baking sheet.
Roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.