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 a perfectly roasted chicken breast infused with zesty lemon juice and fresh herbs, paired with a colorful medley of root vegetables roasted to tender perfection. This dish delights with a crisp exterior and a burst of herbal brightness, making it an ideal wholesome meal.

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NUTRITION

455kcal
Protein
37.8g
Fat
17.9g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Red Potato

1 tbsp Olive Oil

Juice of 1/2 Lemon

Dash of Fresh Rosemary & Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, lemon juice, fresh rosemary and thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Allow it to marinate for at least 15 minutes while you prepare the vegetables.

  • 4

    Chop the carrot, parsnip, and red potato into uniform pieces. Toss them in the remaining marinade, ensuring they are well coated.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Nestle the marinated chicken breast among the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 7

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

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 a perfectly roasted chicken breast infused with zesty lemon juice and fresh herbs, paired with a colorful medley of root vegetables roasted to tender perfection. This dish delights with a crisp exterior and a burst of herbal brightness, making it an ideal wholesome meal.

NUTRITION

455kcal
Protein
37.8g
Fat
17.9g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Red Potato

1 tbsp Olive Oil

Juice of 1/2 Lemon

Dash of Fresh Rosemary & Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, lemon juice, fresh rosemary and thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Allow it to marinate for at least 15 minutes while you prepare the vegetables.

  • 4

    Chop the carrot, parsnip, and red potato into uniform pieces. Toss them in the remaining marinade, ensuring they are well coated.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Nestle the marinated chicken breast among the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.

  • 7

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