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.

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a vibrant plate of juicy lemon-herb roasted chicken paired with a medley of roasted root vegetables. The chicken is seasoned with fresh herbs and a zing of lemon, perfectly balancing the natural sweetness of carrots, parsnips, and red onion. This dish delivers a comforting yet refreshing flavor profile, making it a satisfying choice for dinner.

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NUTRITION

480kcal
Protein
34.2g
Fat
30.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion (quartered)

1 tbsp Lemon Juice

2 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together lemon juice, olive oil, chopped rosemary, and thyme. Season with salt and pepper.

  • 3

    Place the chicken breast in a baking dish. Brush half of the lemon-herb mixture on the chicken.

  • 4

    Chop the carrot, parsnip, and red onion into evenly sized pieces. Toss them in the remaining lemon-herb dressing.

  • 5

    Arrange the vegetables around the chicken in the baking dish, ensuring even spacing for optimal roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    If desired, broil for an additional 2-3 minutes for extra browning. Let rest for a few minutes before serving.

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.

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a vibrant plate of juicy lemon-herb roasted chicken paired with a medley of roasted root vegetables. The chicken is seasoned with fresh herbs and a zing of lemon, perfectly balancing the natural sweetness of carrots, parsnips, and red onion. This dish delivers a comforting yet refreshing flavor profile, making it a satisfying choice for dinner.

NUTRITION

480kcal
Protein
34.2g
Fat
30.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion (quartered)

1 tbsp Lemon Juice

2 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together lemon juice, olive oil, chopped rosemary, and thyme. Season with salt and pepper.

  • 3

    Place the chicken breast in a baking dish. Brush half of the lemon-herb mixture on the chicken.

  • 4

    Chop the carrot, parsnip, and red onion into evenly sized pieces. Toss them in the remaining lemon-herb dressing.

  • 5

    Arrange the vegetables around the chicken in the baking dish, ensuring even spacing for optimal roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    If desired, broil for an additional 2-3 minutes for extra browning. Let rest for a few minutes before serving.