Sheet Pan Lemon Herb Chicken with 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 Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant, one-pan meal featuring juicy lemon herb chicken paired with perfectly roasted root vegetables. The tender chicken is marinated with fresh lemon juice, garlic, and rosemary while the carrots, parsnip, and red potato achieve an irresistible caramelized finish when roasted together. It’s a wholesome, hearty dish that balances bright citrus notes with the earthiness of root veggies, ideal for a nutritious dinner.

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NUTRITION

515kcal
Protein
40.4g
Fat
18.4g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1 medium Red Potato (175g)

3 teaspoons Extra Virgin Olive Oil

1/2 lemon worth Lemon Juice

1 Garlic Clove

1 tablespoon Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice, minced garlic, and chopped fresh rosemary. Season with salt and pepper to taste.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon herb mixture over it, ensuring it is well coated. Let it marinate for at least 10 minutes.

  • 4

    Chop the carrot, parsnip, and red potato into bite-sized pieces.

  • 5

    On a sheet pan, toss the chopped vegetables with the remaining lemon herb mixture and drizzle with the olive oil. Season lightly with salt and pepper.

  • 6

    Nestle the marinated chicken breast among the vegetables on the sheet pan.

  • 7

    Roast in the preheated oven for 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, then serve warm.

Sheet Pan Lemon Herb Chicken with 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 Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Enjoy a vibrant, one-pan meal featuring juicy lemon herb chicken paired with perfectly roasted root vegetables. The tender chicken is marinated with fresh lemon juice, garlic, and rosemary while the carrots, parsnip, and red potato achieve an irresistible caramelized finish when roasted together. It’s a wholesome, hearty dish that balances bright citrus notes with the earthiness of root veggies, ideal for a nutritious dinner.

NUTRITION

515kcal
Protein
40.4g
Fat
18.4g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1 medium Red Potato (175g)

3 teaspoons Extra Virgin Olive Oil

1/2 lemon worth Lemon Juice

1 Garlic Clove

1 tablespoon Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the lemon juice, minced garlic, and chopped fresh rosemary. Season with salt and pepper to taste.

  • 3

    Place the chicken breast in a shallow dish and pour half of the lemon herb mixture over it, ensuring it is well coated. Let it marinate for at least 10 minutes.

  • 4

    Chop the carrot, parsnip, and red potato into bite-sized pieces.

  • 5

    On a sheet pan, toss the chopped vegetables with the remaining lemon herb mixture and drizzle with the olive oil. Season lightly with salt and pepper.

  • 6

    Nestle the marinated chicken breast among the vegetables on the sheet pan.

  • 7

    Roast in the preheated oven for 25-30 minutes until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, then serve warm.