Herb-Roasted Whole Chicken

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

Herb-Roasted Whole Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Whole Chicken

Savor a tender, herb-infused roasted chicken paired with perfectly caramelized roasted carrots and Brussels sprouts. This dish balances succulent, juicy chicken with the natural sweetness and crunch of oven-roasted vegetables, all enhanced by aromatic rosemary and thyme.

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NUTRITION

406kcal
Protein
42.8g
Fat
23.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Roasted Chicken

1/2 cup Carrots

1/2 cup Brussels Sprouts

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the whole chicken by patting it dry and generously seasoning with salt, pepper, and the fresh herbs.

  • 3

    Place the chicken in a roasting pan. Optionally, you can lightly rub some olive oil over the chicken to enhance crisping of the skin.

  • 4

    In a separate bowl, toss the carrots and Brussels sprouts with the remaining olive oil, a pinch of salt, pepper, and a sprinkle of herbs.

  • 5

    Arrange the vegetables around the chicken in the roasting pan.

  • 6

    Roast in the preheated oven for about 45-55 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

  • 7

    Let the chicken rest for 5-10 minutes before slicing a serving portion (approximately 8 oz) to plate with the roasted vegetables.

  • 8

    Serve warm and enjoy your harmonious balance of savory roasted chicken and vegetables.

Herb-Roasted Whole Chicken

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

Herb-Roasted Whole Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Whole Chicken

Savor a tender, herb-infused roasted chicken paired with perfectly caramelized roasted carrots and Brussels sprouts. This dish balances succulent, juicy chicken with the natural sweetness and crunch of oven-roasted vegetables, all enhanced by aromatic rosemary and thyme.

NUTRITION

406kcal
Protein
42.8g
Fat
23.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Roasted Chicken

1/2 cup Carrots

1/2 cup Brussels Sprouts

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Prepare the whole chicken by patting it dry and generously seasoning with salt, pepper, and the fresh herbs.

  • 3

    Place the chicken in a roasting pan. Optionally, you can lightly rub some olive oil over the chicken to enhance crisping of the skin.

  • 4

    In a separate bowl, toss the carrots and Brussels sprouts with the remaining olive oil, a pinch of salt, pepper, and a sprinkle of herbs.

  • 5

    Arrange the vegetables around the chicken in the roasting pan.

  • 6

    Roast in the preheated oven for about 45-55 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

  • 7

    Let the chicken rest for 5-10 minutes before slicing a serving portion (approximately 8 oz) to plate with the roasted vegetables.

  • 8

    Serve warm and enjoy your harmonious balance of savory roasted chicken and vegetables.