Crispy 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.

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

Savor tender, crispy roasted chicken infused with a bright lemon herb marinade, paired with a medley of perfectly caramelized root vegetables. This dish is bursting with freshness and a hint of zest, making it a delightful option for a wholesome dinner.

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NUTRITION

299kcal
Protein
36.7g
Fat
8.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a small bowl, mix lemon juice, finely chopped rosemary and thyme (reserve a couple of sprigs for garnish), salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it with the marinade. Let it sit for 10-15 minutes.

  • 4

    Peel and cut the carrot and parsnip into uniform sticks or rounds. Toss with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly caramelized.

  • 7

    Allow the chicken to rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.

Crispy 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.

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

Savor tender, crispy roasted chicken infused with a bright lemon herb marinade, paired with a medley of perfectly caramelized root vegetables. This dish is bursting with freshness and a hint of zest, making it a delightful option for a wholesome dinner.

NUTRITION

299kcal
Protein
36.7g
Fat
8.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a small bowl, mix lemon juice, finely chopped rosemary and thyme (reserve a couple of sprigs for garnish), salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it with the marinade. Let it sit for 10-15 minutes.

  • 4

    Peel and cut the carrot and parsnip into uniform sticks or rounds. Toss with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly caramelized.

  • 7

    Allow the chicken to rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.