Crispy Herb-Roasted Chicken with Tender Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken with Tender Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Tender Roasted Root Vegetables

Enjoy a perfectly roasted chicken breast paired with tender, naturally sweet root vegetables and fragrant herbs. This dish delivers a satisfying crunch on the outside of the chicken while keeping it juicy inside, complemented by the earthy flavors of roasted carrot and parsnip, lightly accented with garlic and a hint of olive oil.

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NUTRITION

363kcal
Protein
37.1g
Fat
11.7g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot (~80g)

1 medium Parsnip (~100g)

1/2 tbsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and finely chopped garlic.

  • 3

    In a bowl, toss the peeled and cut carrot and parsnip (cut into even chunks) with olive oil, salt, pepper, and roughly chopped rosemary and thyme.

  • 4

    Arrange the chicken breast on a baking sheet lined with parchment paper. Nestle the seasoned root vegetables around the chicken.

  • 5

    Place the baking sheet in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    If desired, turn the chicken and vegetables halfway through cooking for extra crispiness and even roasting.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve the crispy herb-roasted chicken alongside the tender roasted root vegetables.

Crispy Herb-Roasted Chicken with Tender Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken with Tender Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken with Tender Roasted Root Vegetables

Enjoy a perfectly roasted chicken breast paired with tender, naturally sweet root vegetables and fragrant herbs. This dish delivers a satisfying crunch on the outside of the chicken while keeping it juicy inside, complemented by the earthy flavors of roasted carrot and parsnip, lightly accented with garlic and a hint of olive oil.

NUTRITION

363kcal
Protein
37.1g
Fat
11.7g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot (~80g)

1 medium Parsnip (~100g)

1/2 tbsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and finely chopped garlic.

  • 3

    In a bowl, toss the peeled and cut carrot and parsnip (cut into even chunks) with olive oil, salt, pepper, and roughly chopped rosemary and thyme.

  • 4

    Arrange the chicken breast on a baking sheet lined with parchment paper. Nestle the seasoned root vegetables around the chicken.

  • 5

    Place the baking sheet in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    If desired, turn the chicken and vegetables halfway through cooking for extra crispiness and even roasting.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve the crispy herb-roasted chicken alongside the tender roasted root vegetables.