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

Savor the crisp, tangy flavors of lemon and fresh herbs paired with tender roasted chicken breast and a medley of root vegetables. This dish creates a comforting balance between savory, zesty, and slightly sweet notes while delivering a satisfying and nutritious meal.

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NUTRITION

353kcal
Protein
34.1g
Fat
8.3g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Carrot

100 grams Parsnip

50 grams Red Onion

1 teaspoon Olive Oil

1 whole Lemon (juice & zest)

1 Garlic Clove

1 tablespoon Fresh Thyme and Rosemary

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pat the chicken breast dry and rub both sides with the lemon-herb mixture. Season with salt and pepper as desired.

  • 4

    Chop the carrots, parsnips, and red onion into evenly-sized pieces and toss them in any remaining herb mixture.

  • 5

    Place the chicken breast on a baking tray lined with parchment paper and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through. Ensure the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.

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

Savor the crisp, tangy flavors of lemon and fresh herbs paired with tender roasted chicken breast and a medley of root vegetables. This dish creates a comforting balance between savory, zesty, and slightly sweet notes while delivering a satisfying and nutritious meal.

NUTRITION

353kcal
Protein
34.1g
Fat
8.3g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Carrot

100 grams Parsnip

50 grams Red Onion

1 teaspoon Olive Oil

1 whole Lemon (juice & zest)

1 Garlic Clove

1 tablespoon Fresh Thyme and Rosemary

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pat the chicken breast dry and rub both sides with the lemon-herb mixture. Season with salt and pepper as desired.

  • 4

    Chop the carrots, parsnips, and red onion into evenly-sized pieces and toss them in any remaining herb mixture.

  • 5

    Place the chicken breast on a baking tray lined with parchment paper and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through. Ensure the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.