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

A delightful sheet pan dinner featuring tender herb-crusted chicken paired with a medley of roasted root vegetables. The combination of savory rosemary and thyme with the natural sweetness of carrots, parsnips, and beets creates a comforting meal that's both elegant and nourishing.

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NUTRITION

377kcal
Protein
34.3g
Fat
8.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Root Vegetables

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 Garlic Clove

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine chopped rosemary, thyme, minced garlic, salt, and pepper. Drizzle in olive oil and mix to form a herb paste.

  • 3

    Pat the chicken breast dry with a paper towel. Rub half of the herb paste evenly over the chicken.

  • 4

    In a larger bowl, toss the mixed root vegetables with the remaining herb paste until well coated.

  • 5

    Arrange the chicken breast and vegetables in a single layer on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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

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

A delightful sheet pan dinner featuring tender herb-crusted chicken paired with a medley of roasted root vegetables. The combination of savory rosemary and thyme with the natural sweetness of carrots, parsnips, and beets creates a comforting meal that's both elegant and nourishing.

NUTRITION

377kcal
Protein
34.3g
Fat
8.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Mixed Root Vegetables

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine chopped rosemary, thyme, minced garlic, salt, and pepper. Drizzle in olive oil and mix to form a herb paste.

  • 3

    Pat the chicken breast dry with a paper towel. Rub half of the herb paste evenly over the chicken.

  • 4

    In a larger bowl, toss the mixed root vegetables with the remaining herb paste until well coated.

  • 5

    Arrange the chicken breast and vegetables in a single layer on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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