Lemon-Herb Roasted Chicken with Crispy Root Vegetables

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

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

Savor the bright, zesty flavors of lemon and fresh herbs paired with perfectly roasted chicken breast and tender, crispy root vegetables. This dish delivers a satisfying crunch from carrots and parsnips alongside succulent chicken, all finished with a fragrant garlic and rosemary infusion for an all-around delightful meal.

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NUTRITION

377kcal
Protein
36.6g
Fat
18.3g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Rosemary

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, lemon juice, chopped rosemary, minced garlic, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on a baking tray and brush both sides generously with the marinade.

  • 4

    Peel the carrot and parsnip if desired, then cut them into evenly sized sticks or rounds.

  • 5

    Toss the root vegetables with a little extra olive oil, salt, and pepper, and spread them around the chicken on the tray.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

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

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

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

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Root Vegetables

Savor the bright, zesty flavors of lemon and fresh herbs paired with perfectly roasted chicken breast and tender, crispy root vegetables. This dish delivers a satisfying crunch from carrots and parsnips alongside succulent chicken, all finished with a fragrant garlic and rosemary infusion for an all-around delightful meal.

NUTRITION

377kcal
Protein
36.6g
Fat
18.3g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Rosemary

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, lemon juice, chopped rosemary, minced garlic, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on a baking tray and brush both sides generously with the marinade.

  • 4

    Peel the carrot and parsnip if desired, then cut them into evenly sized sticks or rounds.

  • 5

    Toss the root vegetables with a little extra olive oil, salt, and pepper, and spread them around the chicken on the tray.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

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