Crispy Lemon-Herb Roasted Chicken with Tender Roasted 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 Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Tender Roasted Vegetables

Savor the crispiness of a perfectly roasted lemon-herb chicken breast paired with tender roasted red potatoes and carrots. The bright citrus combined with aromatic herbs creates a vibrant, satisfying dish that's both elegant and nourishing, making it ideal for a wholesome dinner.

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NUTRITION

353kcal
Protein
38.1g
Fat
8.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (Skinless, Boneless)

1 tsp Olive Oil

Juice and zest of 1/2 Lemon

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

1 small Red Potato

1 medium Carrot

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and lightly season with salt and pepper.

  • 3

    In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, and roughly chopped rosemary and thyme.

  • 4

    Brush the chicken breast generously with the lemon-herb mixture.

  • 5

    Cut the red potato into wedges and the carrot into sticks. Toss the vegetables with a drizzle of olive oil, salt, pepper, and a bit of rosemary.

  • 6

    Arrange the chicken and vegetables on a baking sheet in a single layer.

  • 7

    Roast in the oven for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 8

    Let the chicken rest for a few minutes before slicing. Serve with the roasted vegetables on the side.

Crispy Lemon-Herb Roasted Chicken with Tender Roasted 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 Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Tender Roasted Vegetables

Savor the crispiness of a perfectly roasted lemon-herb chicken breast paired with tender roasted red potatoes and carrots. The bright citrus combined with aromatic herbs creates a vibrant, satisfying dish that's both elegant and nourishing, making it ideal for a wholesome dinner.

NUTRITION

353kcal
Protein
38.1g
Fat
8.8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (Skinless, Boneless)

1 tsp Olive Oil

Juice and zest of 1/2 Lemon

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

1 small Red Potato

1 medium Carrot

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and lightly season with salt and pepper.

  • 3

    In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, and roughly chopped rosemary and thyme.

  • 4

    Brush the chicken breast generously with the lemon-herb mixture.

  • 5

    Cut the red potato into wedges and the carrot into sticks. Toss the vegetables with a drizzle of olive oil, salt, pepper, and a bit of rosemary.

  • 6

    Arrange the chicken and vegetables on a baking sheet in a single layer.

  • 7

    Roast in the oven for about 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 8

    Let the chicken rest for a few minutes before slicing. Serve with the roasted vegetables on the side.