Lemon Herb Roasted Chicken with Crispy Roasted 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor the vibrant flavors of tender roasted chicken infused with zesty lemon and fresh herbs, paired with a medley of crispy roasted root vegetables. This dish marries juicy, protein-packed chicken with caramelized carrots, parsnips, and red onions, all lightly tossed in olive oil and seasoned to perfection – a hearty yet balanced meal.

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NUTRITION

421kcal
Protein
46.6g
Fat
12.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

0.5 cup diced Parsnip

0.25 cup chopped Red Onion

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper and brush half of the marinade on it.

  • 4

    In a separate bowl, combine diced carrots, parsnips, and red onion. Drizzle with the remaining marinade and toss until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the tray in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (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 Roasted 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor the vibrant flavors of tender roasted chicken infused with zesty lemon and fresh herbs, paired with a medley of crispy roasted root vegetables. This dish marries juicy, protein-packed chicken with caramelized carrots, parsnips, and red onions, all lightly tossed in olive oil and seasoned to perfection – a hearty yet balanced meal.

NUTRITION

421kcal
Protein
46.6g
Fat
12.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

0.5 cup diced Parsnip

0.25 cup chopped Red Onion

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper and brush half of the marinade on it.

  • 4

    In a separate bowl, combine diced carrots, parsnips, and red onion. Drizzle with the remaining marinade and toss until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the tray in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (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.