Herb-Roasted Chicken with Buttery Root Vegetables

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

Herb-Roasted Chicken with Buttery Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Buttery Root Vegetables

Savor the rustic flavors of tender herb-roasted chicken paired with a medley of buttery root vegetables. This delightful dish marries juicy, mildly seasoned chicken with a vibrant mix of carrots, parsnips, and Yukon Gold potato, all gently roasted in a drizzle of melted butter and fragrant herbs for a comforting, well-balanced meal.

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NUTRITION

472kcal
Protein
38.4g
Fat
15.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Skinless

100g Carrot (chopped)

100g Parsnip (chopped)

100g Yukon Gold Potato (cubed)

1 tbsp Unsalted Butter

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and pat dry. Season the chicken generously with salt, black pepper, chopped rosemary, and thyme.

  • 3

    Peel and chop the carrots and parsnips into uniform pieces, and cube the Yukon Gold potato.

  • 4

    In a large bowl, combine the chopped vegetables and drizzle with melted butter. Toss until the vegetables are evenly coated with butter and herbs, adding a pinch of salt and pepper.

  • 5

    Place the seasoned chicken breast in the center of a baking dish, and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with a slight golden edge.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced meal!

Herb-Roasted Chicken with Buttery Root Vegetables

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

Herb-Roasted Chicken with Buttery Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Buttery Root Vegetables

Savor the rustic flavors of tender herb-roasted chicken paired with a medley of buttery root vegetables. This delightful dish marries juicy, mildly seasoned chicken with a vibrant mix of carrots, parsnips, and Yukon Gold potato, all gently roasted in a drizzle of melted butter and fragrant herbs for a comforting, well-balanced meal.

NUTRITION

472kcal
Protein
38.4g
Fat
15.6g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Skinless

100g Carrot (chopped)

100g Parsnip (chopped)

100g Yukon Gold Potato (cubed)

1 tbsp Unsalted Butter

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and pat dry. Season the chicken generously with salt, black pepper, chopped rosemary, and thyme.

  • 3

    Peel and chop the carrots and parsnips into uniform pieces, and cube the Yukon Gold potato.

  • 4

    In a large bowl, combine the chopped vegetables and drizzle with melted butter. Toss until the vegetables are evenly coated with butter and herbs, adding a pinch of salt and pepper.

  • 5

    Place the seasoned chicken breast in the center of a baking dish, and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with a slight golden edge.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced meal!