Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

Enjoy a vibrant and wholesome meal featuring tender roasted chicken breast kissed with lemon and fresh herbs, partnered with a colorful medley of crispy roasted root vegetables. This dish brings together the bright citrus aroma, savory garlic, and earthy notes of carrots and parsnip for a satisfying, nutrient-packed dinner.

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NUTRITION

356kcal
Protein
33.3g
Fat
13.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

2 tsp Olive Oil

1/2 Lemon

1 clove Garlic

1 sprig Fresh Thyme

1 sprig Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on one side of the pan. Arrange chopped carrot and parsnip (cut into uniform sticks or rounds) alongside the chicken.

  • 3

    Mince the garlic and drizzle it over both the chicken and vegetables.

  • 4

    Squeeze the juice of 1/2 lemon over the ingredients and drizzle with 2 teaspoons of olive oil.

  • 5

    Tear the leaves from the thyme and rosemary sprigs and sprinkle them evenly over the chicken and vegetables. Season generously with salt and pepper.

  • 6

    Toss the vegetables lightly to ensure they are well-coated with the seasonings while keeping the chicken intact.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are crisp-tender and slightly caramelized.

  • 8

    Remove from oven, let rest for a couple of minutes, and serve warm.

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

Enjoy a vibrant and wholesome meal featuring tender roasted chicken breast kissed with lemon and fresh herbs, partnered with a colorful medley of crispy roasted root vegetables. This dish brings together the bright citrus aroma, savory garlic, and earthy notes of carrots and parsnip for a satisfying, nutrient-packed dinner.

NUTRITION

356kcal
Protein
33.3g
Fat
13.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

2 tsp Olive Oil

1/2 Lemon

1 clove Garlic

1 sprig Fresh Thyme

1 sprig Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on one side of the pan. Arrange chopped carrot and parsnip (cut into uniform sticks or rounds) alongside the chicken.

  • 3

    Mince the garlic and drizzle it over both the chicken and vegetables.

  • 4

    Squeeze the juice of 1/2 lemon over the ingredients and drizzle with 2 teaspoons of olive oil.

  • 5

    Tear the leaves from the thyme and rosemary sprigs and sprinkle them evenly over the chicken and vegetables. Season generously with salt and pepper.

  • 6

    Toss the vegetables lightly to ensure they are well-coated with the seasonings while keeping the chicken intact.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are crisp-tender and slightly caramelized.

  • 8

    Remove from oven, let rest for a couple of minutes, and serve warm.