Lemon-Herb Roasted Chicken with Crispy Carrots and Potatoes

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

Lemon-Herb Roasted Chicken with Crispy Carrots and Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Carrots and Potatoes

Enjoy a vibrant plate of lemon-herb roasted chicken paired with perfectly crispy carrots and potatoes. This dish balances tangy citrus, aromatic herbs, and a satisfying crunch, making it an ideal, flavor-packed dinner that meets your nutritional goals.

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NUTRITION

369kcal
Protein
38.3g
Fat
8.8g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Red Potato

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine olive oil, lemon juice, thyme, rosemary, salt, and pepper.

  • 3

    Coat the chicken breast with the herb mixture, ensuring even coverage.

  • 4

    Cut the carrot and red potato into bite-sized pieces.

  • 5

    Toss the vegetables in the remaining herb mixture until well coated.

  • 6

    Place the chicken and vegetables onto a baking sheet lined with parchment paper, ensuring the vegetables are spread out for optimal crispiness.

  • 7

    Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crisp.

  • 8

    Let the dish rest for a few minutes before serving.

Lemon-Herb Roasted Chicken with Crispy Carrots and Potatoes

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

Lemon-Herb Roasted Chicken with Crispy Carrots and Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Carrots and Potatoes

Enjoy a vibrant plate of lemon-herb roasted chicken paired with perfectly crispy carrots and potatoes. This dish balances tangy citrus, aromatic herbs, and a satisfying crunch, making it an ideal, flavor-packed dinner that meets your nutritional goals.

NUTRITION

369kcal
Protein
38.3g
Fat
8.8g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Red Potato

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine olive oil, lemon juice, thyme, rosemary, salt, and pepper.

  • 3

    Coat the chicken breast with the herb mixture, ensuring even coverage.

  • 4

    Cut the carrot and red potato into bite-sized pieces.

  • 5

    Toss the vegetables in the remaining herb mixture until well coated.

  • 6

    Place the chicken and vegetables onto a baking sheet lined with parchment paper, ensuring the vegetables are spread out for optimal crispiness.

  • 7

    Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crisp.

  • 8

    Let the dish rest for a few minutes before serving.