YOUR SOLIN GENERATED RECIPE
Crispy Lemon Garlic Chicken with Roasted Root Vegetables
Enjoy a savory, crispy chicken breast infused with zesty lemon and garlic, paired with a medley of roasted root vegetables. This dish boasts a crisp exterior and tender interior, enlivened by fresh herbs and the natural sweetness of carrots and parsnips. Its vibrant flavors and balanced profile make it a satisfying yet light meal.
INGREDIENTS
6 ounces Chicken Breast
1 tablespoon Olive Oil
1 medium Lemon
2 cloves Garlic
1 medium Carrot
1 small Parsnip
1 teaspoon Dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken breast dry with paper towels. In a small bowl, combine the juice of half the lemon (reserve the other half for garnish or additional flavor), minced garlic, dried thyme, salt, and pepper. Add 1/2 tablespoon of olive oil to the marinade.
Coat the chicken breast in the marinade and let it sit for at least 10 minutes.
While the chicken marinates, peel and chop the carrot and parsnip into uniform bite-sized pieces. Toss the vegetables with the remaining olive oil, a squeeze of lemon juice, salt, and pepper.
Place the vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for 20 minutes.
After 20 minutes, push the vegetables to the side, and place the chicken breast on the baking sheet. Return to the oven and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
Remove from the oven, allow a brief rest for the chicken, then slice and serve alongside the roasted root vegetables.