Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables and Crispy Potatoes

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

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables and Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables and Crispy Potatoes

Savor a balanced meal featuring tender lemon herb chicken, accompanied by a medley of roasted carrots and parsnips alongside crispy baby potatoes. This one-pan recipe bursts with natural flavors and a delightful mix of textures, making dinner both nutritious and satisfying.

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NUTRITION

408kcal
Protein
38.9g
Fat
8.4g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

1 medium Carrot (~61g)

1 small Parsnip (~70g)

100g Baby Potatoes

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

Herbs & Garlic (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the carrot and parsnip into uniform sticks, and halve the baby potatoes to ensure even roasting.

  • 3

    In a bowl, mix olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper.

  • 4

    Toss the vegetables in the herb mixture until they are evenly coated. Arrange them on one half of the sheet pan.

  • 5

    Place the chicken breast on the sheet pan and brush it with the remaining herb mixture.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables and Crispy Potatoes

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

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables and Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables and Crispy Potatoes

Savor a balanced meal featuring tender lemon herb chicken, accompanied by a medley of roasted carrots and parsnips alongside crispy baby potatoes. This one-pan recipe bursts with natural flavors and a delightful mix of textures, making dinner both nutritious and satisfying.

NUTRITION

408kcal
Protein
38.9g
Fat
8.4g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

1 medium Carrot (~61g)

1 small Parsnip (~70g)

100g Baby Potatoes

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

Herbs & Garlic (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the carrot and parsnip into uniform sticks, and halve the baby potatoes to ensure even roasting.

  • 3

    In a bowl, mix olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper.

  • 4

    Toss the vegetables in the herb mixture until they are evenly coated. Arrange them on one half of the sheet pan.

  • 5

    Place the chicken breast on the sheet pan and brush it with the remaining herb mixture.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.