Crispy Herb-Roasted Chicken with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

Savor the flavors of tender, herb-infused roasted chicken paired with a medley of golden roasted root vegetables. The chicken is perfectly crisped with aromatic herbs while the vegetables offer a naturally sweet and earthy taste. This comforting dish balances bold flavors and hearty textures for an incredibly satisfying meal.

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NUTRITION

334kcal
Protein
42.0g
Fat
8.9g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, garlic powder, and a sprinkle of fresh rosemary and thyme.

  • 3

    Cut the carrot and parsnip into equally sized sticks or rounds for even roasting.

  • 4

    Place the cut vegetables on a baking sheet. Drizzle with olive oil and toss with remaining rosemary, thyme, salt, and pepper.

  • 5

    Place the seasoned chicken breast on the same baking sheet or a separate one if needed.

  • 6

    Roast in the preheated oven. Roast the vegetables for about 25-30 minutes, stirring halfway, and cook the chicken for approximately 20-25 minutes or until its internal temperature reaches 165°F and the skin is crispy.

  • 7

    Once done, remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted root vegetables.

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Roasted Root Vegetables

Savor the flavors of tender, herb-infused roasted chicken paired with a medley of golden roasted root vegetables. The chicken is perfectly crisped with aromatic herbs while the vegetables offer a naturally sweet and earthy taste. This comforting dish balances bold flavors and hearty textures for an incredibly satisfying meal.

NUTRITION

334kcal
Protein
42.0g
Fat
8.9g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Season both sides with salt, pepper, garlic powder, and a sprinkle of fresh rosemary and thyme.

  • 3

    Cut the carrot and parsnip into equally sized sticks or rounds for even roasting.

  • 4

    Place the cut vegetables on a baking sheet. Drizzle with olive oil and toss with remaining rosemary, thyme, salt, and pepper.

  • 5

    Place the seasoned chicken breast on the same baking sheet or a separate one if needed.

  • 6

    Roast in the preheated oven. Roast the vegetables for about 25-30 minutes, stirring halfway, and cook the chicken for approximately 20-25 minutes or until its internal temperature reaches 165°F and the skin is crispy.

  • 7

    Once done, remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted root vegetables.