Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

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

Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

Enjoy a simple yet flavorful meal featuring tender herb-crusted chicken paired with a medley of roasted root vegetables. The dish bursts with aromatic herbs, a crisp roasted exterior, and a medley of earthy veggies—perfect for a wholesome dinner that satisfies both your taste buds and dietary goals.

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NUTRITION

348kcal
Protein
33.7g
Fat
17.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 tablespoon Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

2 cloves Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with a paper towel. Rub it with half of the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to create a herb crust.

  • 3

    Peel (if desired) and chop the carrot and parsnip into similarly sized pieces to ensure even roasting.

  • 4

    Place the chopped vegetables on the sheet pan. Drizzle with the remaining olive oil and season with salt and pepper. Toss to evenly coat.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted root vegetables.

Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

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

Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

Enjoy a simple yet flavorful meal featuring tender herb-crusted chicken paired with a medley of roasted root vegetables. The dish bursts with aromatic herbs, a crisp roasted exterior, and a medley of earthy veggies—perfect for a wholesome dinner that satisfies both your taste buds and dietary goals.

NUTRITION

348kcal
Protein
33.7g
Fat
17.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 tablespoon Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

2 cloves Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with a paper towel. Rub it with half of the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to create a herb crust.

  • 3

    Peel (if desired) and chop the carrot and parsnip into similarly sized pieces to ensure even roasting.

  • 4

    Place the chopped vegetables on the sheet pan. Drizzle with the remaining olive oil and season with salt and pepper. Toss to evenly coat.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted root vegetables.