Sheet Pan Lemon Herb Roasted Chicken and Crispy Root Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Root Vegetables

Enjoy a vibrant plate of roasted chicken paired with a medley of crispy root vegetables, all infused with a zesty lemon herb marinade. The tender, juicy chicken meets perfectly crisped carrots, parsnips, and new potatoes for a wholesome, balanced meal that delights both the palate and the body.

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NUTRITION

513kcal
Protein
39.7g
Fat
18.6g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

4 ounces New Potatoes

1 tablespoon Olive Oil

1 whole Lemon

1 tablespoon Fresh Rosemary

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole, and chop the carrot, parsnip, and new potatoes into similar-sized chunks for even roasting.

  • 3

    In a small bowl, mix olive oil, juice from the lemon, minced garlic, chopped rosemary, salt, and pepper.

  • 4

    Place the chicken and vegetables onto the sheet pan, then drizzle the lemon herb mixture evenly over everything, tossing gently to ensure all pieces are coated.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly crispy.

  • 6

    Remove from the oven and serve warm.

Sheet Pan Lemon Herb Roasted Chicken and Crispy Root Vegetables

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

Sheet Pan Lemon Herb Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Root Vegetables

Enjoy a vibrant plate of roasted chicken paired with a medley of crispy root vegetables, all infused with a zesty lemon herb marinade. The tender, juicy chicken meets perfectly crisped carrots, parsnips, and new potatoes for a wholesome, balanced meal that delights both the palate and the body.

NUTRITION

513kcal
Protein
39.7g
Fat
18.6g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

4 ounces New Potatoes

1 tablespoon Olive Oil

1 whole Lemon

1 tablespoon Fresh Rosemary

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole, and chop the carrot, parsnip, and new potatoes into similar-sized chunks for even roasting.

  • 3

    In a small bowl, mix olive oil, juice from the lemon, minced garlic, chopped rosemary, salt, and pepper.

  • 4

    Place the chicken and vegetables onto the sheet pan, then drizzle the lemon herb mixture evenly over everything, tossing gently to ensure all pieces are coated.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly crispy.

  • 6

    Remove from the oven and serve warm.