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

Enjoy a vibrant, flavorful plate featuring crispy roasted chicken infused with lemon and herbs, paired with a medley of tender, caramelized root vegetables. This dish delivers a satisfying blend of savory and bright citrus notes, making it a wholesome meal to delight your senses while supporting your protein needs.

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NUTRITION

488kcal
Protein
45.8g
Fat
19.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Carrot

100g Parsnip

1 tbsp Extra Virgin Olive Oil (15g)

1/2 Lemon (30g)

1 clove Garlic (3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, juice and zest from the half lemon, minced garlic, chopped rosemary, and thyme. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast in a baking dish and brush both sides generously with the lemon herb mixture.

  • 4

    Cut the carrot and parsnip into uniform sticks or rounds for even roasting. Toss the vegetables in any remaining herb mixture to coat well.

  • 5

    Arrange the coated vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

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

Enjoy a vibrant, flavorful plate featuring crispy roasted chicken infused with lemon and herbs, paired with a medley of tender, caramelized root vegetables. This dish delivers a satisfying blend of savory and bright citrus notes, making it a wholesome meal to delight your senses while supporting your protein needs.

NUTRITION

488kcal
Protein
45.8g
Fat
19.6g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Carrot

100g Parsnip

1 tbsp Extra Virgin Olive Oil (15g)

1/2 Lemon (30g)

1 clove Garlic (3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, juice and zest from the half lemon, minced garlic, chopped rosemary, and thyme. Season with a pinch of salt and pepper.

  • 3

    Place the chicken breast in a baking dish and brush both sides generously with the lemon herb mixture.

  • 4

    Cut the carrot and parsnip into uniform sticks or rounds for even roasting. Toss the vegetables in any remaining herb mixture to coat well.

  • 5

    Arrange the coated vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.