One-Pan Herb-Roasted Chicken with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

One-Pan Herb-Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

One-Pan Herb-Roasted Chicken with Root Vegetables

Enjoy a hearty and delicious one-pan meal featuring tender herb-roasted chicken paired with a colorful medley of root vegetables. The combination of succulent chicken, sweet carrots, earthy parsnips, and hearty red potatoes offers a satisfying balance of flavors and textures, all finished with a hint of olive oil and aromatic herbs.

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NUTRITION

507kcal
Protein
39.5g
Fat
18.4g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the red potato into chunks, peel and slice the carrot into sticks, and cut the parsnip into similar-sized pieces for even roasting.

  • 3

    Place the chicken breast and all the prepared vegetables on a large baking sheet.

  • 4

    Drizzle olive oil over the chicken and vegetables, then sprinkle with mixed dried herbs, salt, and pepper.

  • 5

    Toss the vegetables gently to coat them evenly with the oil and seasonings, ensuring the chicken is also evenly seasoned.

  • 6

    Arrange the chicken breast in the center with the vegetables spread around it in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let the dish rest for a few minutes before serving.

One-Pan Herb-Roasted Chicken with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

One-Pan Herb-Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

One-Pan Herb-Roasted Chicken with Root Vegetables

Enjoy a hearty and delicious one-pan meal featuring tender herb-roasted chicken paired with a colorful medley of root vegetables. The combination of succulent chicken, sweet carrots, earthy parsnips, and hearty red potatoes offers a satisfying balance of flavors and textures, all finished with a hint of olive oil and aromatic herbs.

NUTRITION

507kcal
Protein
39.5g
Fat
18.4g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the red potato into chunks, peel and slice the carrot into sticks, and cut the parsnip into similar-sized pieces for even roasting.

  • 3

    Place the chicken breast and all the prepared vegetables on a large baking sheet.

  • 4

    Drizzle olive oil over the chicken and vegetables, then sprinkle with mixed dried herbs, salt, and pepper.

  • 5

    Toss the vegetables gently to coat them evenly with the oil and seasonings, ensuring the chicken is also evenly seasoned.

  • 6

    Arrange the chicken breast in the center with the vegetables spread around it in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let the dish rest for a few minutes before serving.