Herb-Roasted Whole Chicken with Rainbow Root Vegetables

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

Herb-Roasted Whole Chicken with Rainbow Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Whole Chicken with Rainbow Root Vegetables

Savor this inviting dish featuring succulent roasted chicken accented by fragrant herbs and an array of vibrant, roasted rainbow root vegetables. The harmony of savory poultry with tender, caramelized carrots, parsnips, and red potatoes make for a comforting meal sure to satisfy your taste buds.

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NUTRITION

374kcal
Protein
42.6g
Fat
8.8g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Red Potato

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, chopped rosemary, and thyme.

  • 3

    Cut the carrot, parsnip, and red potato into uniform pieces for even roasting.

  • 4

    Toss the vegetables with olive oil, a pinch of salt and pepper, and a few additional leaves of chopped rosemary and thyme if desired.

  • 5

    Place the seasoned chicken breast in the center of a roasting pan and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.

Herb-Roasted Whole Chicken with Rainbow Root Vegetables

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

Herb-Roasted Whole Chicken with Rainbow Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Whole Chicken with Rainbow Root Vegetables

Savor this inviting dish featuring succulent roasted chicken accented by fragrant herbs and an array of vibrant, roasted rainbow root vegetables. The harmony of savory poultry with tender, caramelized carrots, parsnips, and red potatoes make for a comforting meal sure to satisfy your taste buds.

NUTRITION

374kcal
Protein
42.6g
Fat
8.8g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Red Potato

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, chopped rosemary, and thyme.

  • 3

    Cut the carrot, parsnip, and red potato into uniform pieces for even roasting.

  • 4

    Toss the vegetables with olive oil, a pinch of salt and pepper, and a few additional leaves of chopped rosemary and thyme if desired.

  • 5

    Place the seasoned chicken breast in the center of a roasting pan and arrange the vegetables around it.

  • 6

    Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.