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 succulent, citrus-infused roasted chicken paired with a colorful medley of roasted root vegetables. The dish features tender chicken accented with fresh lemon, garlic, rosemary, and thyme, complemented by naturally sweet carrots, parsnips, and red potatoes – a perfect balance of savory and bright flavors.

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NUTRITION

426kcal
Protein
36.1g
Fat
10.7g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1 medium Carrot

1 small Parsnip

1 small Red Potato

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the marinade. Allow it to marinate for at least 15 minutes.

  • 4

    Meanwhile, peel (if desired) and chop the carrot, parsnip, and red potato into uniform bite-sized pieces. Toss the vegetables in a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables in a single layer on a baking sheet. Place the marinated chicken breast on the same sheet or a separate tray.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted root 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

Enjoy a succulent, citrus-infused roasted chicken paired with a colorful medley of roasted root vegetables. The dish features tender chicken accented with fresh lemon, garlic, rosemary, and thyme, complemented by naturally sweet carrots, parsnips, and red potatoes – a perfect balance of savory and bright flavors.

NUTRITION

426kcal
Protein
36.1g
Fat
10.7g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1 medium Carrot

1 small Parsnip

1 small Red Potato

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the marinade. Allow it to marinate for at least 15 minutes.

  • 4

    Meanwhile, peel (if desired) and chop the carrot, parsnip, and red potato into uniform bite-sized pieces. Toss the vegetables in a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables in a single layer on a baking sheet. Place the marinated chicken breast on the same sheet or a separate tray.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted root vegetables.