Crispy Lemon-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 Lemon-Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables

A zesty twist on classic roasted chicken paired with tender roasted root vegetables. The juicy chicken is infused with refreshing lemon and aromatic herbs, creating a delightful crisp on the outside while remaining succulent inside. Perfectly paired with lightly caramelized carrots and parsnips for a satisfying and balanced meal.

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NUTRITION

391kcal
Protein
32.8g
Fat
10.7g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast (~170g)

1 medium Carrot (~61g)

1 small Parsnip (~70g)

1 tsp Olive Oil (~4.5g)

Juice and zest of 1/2 Lemon (~30g)

1 clove Garlic (~3g)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, and roughly chopped thyme and rosemary.

  • 3

    Pat the chicken breast dry with paper towels. Rub the lemon-herb mixture evenly over the chicken, ensuring a good coating on all sides.

  • 4

    Peel the carrot and parsnip, then cut them into uniform sticks or chunks for even roasting.

  • 5

    Toss the vegetables with a drizzle of olive oil, a pinch of salt, and additional herbs if desired.

  • 6

    Place the chicken breast and vegetables on the prepared baking sheet in a single layer.

  • 7

    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.

  • 8

    For a crispier finish, you may broil the dish for an additional 2-3 minutes, keeping a close eye to prevent burning.

  • 9

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables.

Crispy Lemon-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 Lemon-Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables

A zesty twist on classic roasted chicken paired with tender roasted root vegetables. The juicy chicken is infused with refreshing lemon and aromatic herbs, creating a delightful crisp on the outside while remaining succulent inside. Perfectly paired with lightly caramelized carrots and parsnips for a satisfying and balanced meal.

NUTRITION

391kcal
Protein
32.8g
Fat
10.7g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast (~170g)

1 medium Carrot (~61g)

1 small Parsnip (~70g)

1 tsp Olive Oil (~4.5g)

Juice and zest of 1/2 Lemon (~30g)

1 clove Garlic (~3g)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, and roughly chopped thyme and rosemary.

  • 3

    Pat the chicken breast dry with paper towels. Rub the lemon-herb mixture evenly over the chicken, ensuring a good coating on all sides.

  • 4

    Peel the carrot and parsnip, then cut them into uniform sticks or chunks for even roasting.

  • 5

    Toss the vegetables with a drizzle of olive oil, a pinch of salt, and additional herbs if desired.

  • 6

    Place the chicken breast and vegetables on the prepared baking sheet in a single layer.

  • 7

    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.

  • 8

    For a crispier finish, you may broil the dish for an additional 2-3 minutes, keeping a close eye to prevent burning.

  • 9

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve alongside the roasted vegetables.