YOUR SOLIN GENERATED RECIPE
Roasted Chicken with Herbs and Potatoes
Oven-roasted chicken breast and Yukon gold potatoes tossed in aromatic rosemary and garlic for a hearty meal with a delightful golden crunch.
INGREDIENTS
5 oz Chicken breast
1 medium Yukon gold potato
0.5 tbsp Extra virgin olive oil
1 cup Broccoli florets
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried rosemary
0.5 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Cut the Yukon gold potato into 1/2-inch cubes and chop the broccoli into small florets.
Slice the chicken breast into 1-inch thick strips to ensure they stay juicy while roasting.
In a large mixing bowl, combine the chicken, potatoes, and broccoli with olive oil, rosemary, garlic powder, salt, and pepper.
Spread the ingredients in a single layer on the prepared baking sheet, making sure not to crowd the pan.
Roast for 22-25 minutes, tossing halfway through, until the chicken is cooked through and potatoes are tender.
Finish with a squeeze of fresh lemon juice over the entire tray to add a bright, zesty pop before serving.