Crispy Skin Roasted Chicken with Rosemary and Roasted Root Vegetables

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

Crispy Skin Roasted Chicken with Rosemary and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Skin Roasted Chicken with Rosemary and Roasted Root Vegetables

Enjoy a beautifully crisp roasted chicken breast with golden, crackling skin paired with tender, sweet-roasted root vegetables. Infused with aromatic rosemary and a delicate drizzle of olive oil, this dish offers a perfect balance of savory and earthy flavors, making it an ideal dinner for any day.

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NUTRITION

348kcal
Protein
36.7g
Fat
13.8g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast with Skin

100 g Carrot

50 g Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels to ensure a crispy skin. Season both sides with salt and black pepper.

  • 3

    Arrange the chicken on a baking sheet lined with parchment paper. Tuck in the rosemary sprigs around the chicken.

  • 4

    Peel and chop the carrots and parsnips into evenly sized pieces. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 5

    Spread the seasoned vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 25-30 minutes until the chicken skin is crisp and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving.

Crispy Skin Roasted Chicken with Rosemary and Roasted Root Vegetables

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

Crispy Skin Roasted Chicken with Rosemary and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Skin Roasted Chicken with Rosemary and Roasted Root Vegetables

Enjoy a beautifully crisp roasted chicken breast with golden, crackling skin paired with tender, sweet-roasted root vegetables. Infused with aromatic rosemary and a delicate drizzle of olive oil, this dish offers a perfect balance of savory and earthy flavors, making it an ideal dinner for any day.

NUTRITION

348kcal
Protein
36.7g
Fat
13.8g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast with Skin

100 g Carrot

50 g Parsnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels to ensure a crispy skin. Season both sides with salt and black pepper.

  • 3

    Arrange the chicken on a baking sheet lined with parchment paper. Tuck in the rosemary sprigs around the chicken.

  • 4

    Peel and chop the carrots and parsnips into evenly sized pieces. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 5

    Spread the seasoned vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 25-30 minutes until the chicken skin is crisp and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving.