YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Root Medley with Lemon Garlic Chicken
Enjoy a vibrant mix of crispy herb-roasted root vegetables paired with succulent lemon garlic chicken. The tender chicken is marinated in fresh lemon and garlic, then perfectly roasted alongside a colorful medley of carrots, parsnips, and beets, finished with fragrant rosemary and thyme. This dish offers a delightful blend of textures and bright herbal notes, making it a versatile and satisfying meal.
INGREDIENTS
5 oz Chicken Breast
1 medium Carrot
1 small Parsnip
1 small Beet
1.5 tsp Olive Oil
1 tbsp Lemon Juice
2 cloves Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, whisk together lemon juice, minced garlic, a pinch of salt, and black pepper.
Place the chicken breast in a shallow dish; pour half of the lemon garlic mixture over the chicken and let it marinate for at least 15 minutes.
Peel and cut the carrot, parsnip, and beet into uniform bite-sized pieces. Place them in a large mixing bowl.
Drizzle olive oil over the vegetables, add roughly chopped rosemary and thyme (reserve a sprig or two for garnish), and season with salt and pepper. Toss until evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for about 20-25 minutes or until they become tender and slightly crispy on the edges, stirring halfway through.
While the vegetables roast, heat a skillet over medium-high heat. Add the marinated chicken breast and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
Once cooked, slice the chicken breast and serve it atop the roasted root medley. Drizzle any remaining lemon garlic marinade over the top.
Garnish with extra fresh rosemary or thyme if desired and serve warm.