YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Brussels Sprouts and Potatoes
Tender chicken tenderloins roasted alongside crispy Brussels sprouts and golden potatoes, all seasoned with a fragrant blend of rosemary and thyme.
INGREDIENTS
5.5 oz chicken tenderloin
0.75 cup yellow potatoes
1.5 cup brussels sprouts
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried rosemary
0.5 tsp dried thyme
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Wash the potatoes and cube them into 1/2-inch pieces; trim the ends of the Brussels sprouts and slice them in half.
In a large mixing bowl, combine the potatoes and Brussels sprouts with half of the olive oil and half of the salt, pepper, rosemary, thyme, and garlic powder.
Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.
While the vegetables are roasting, toss the chicken tenderloins in the same mixing bowl with the remaining olive oil and herb seasoning until evenly coated.
Remove the pan from the oven, toss the vegetables, and move them to the sides to make room for the chicken tenderloins in the center.
Return the pan to the oven and roast for an additional 12 to 15 minutes, or until the chicken is cooked through and the potatoes are golden and fork-tender.