YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chicken with Roasted Root Vegetables
Enjoy a vibrant and satisfying dinner featuring crispy roasted chicken infused with lemon and fresh herbs, paired with a medley of tender roasted root vegetables. This dish delivers an enticing blend of zesty citrus and earthy flavors, perfectly balancing protein and wholesome veggies for a clean and comforting meal.
INGREDIENTS
4 oz Chicken Breast (Boneless, Skinless)
1 medium Carrot
1 medium Parsnip
1/2 medium Red Onion
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tsp Fresh Thyme
1 tsp Fresh Rosemary
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Cut the parsnip, carrot, and red onion into evenly sized pieces.
In a bowl, combine the olive oil, lemon juice, fresh thyme, fresh rosemary, salt, and pepper.
Toss the root vegetables in about half of the olive oil mixture until evenly coated.
Place the vegetables on a lined baking tray and roast in the preheated oven for about 15 minutes.
Meanwhile, pat the chicken breast dry and coat with the remaining olive oil mixture.
After the vegetables have roasted for 15 minutes, push them to the sides of the tray and place the chicken breast in the center.
Return the tray to the oven and roast for an additional 20-25 minutes until the chicken is fully cooked and lightly crispy on the edges.
Once done, let the chicken rest for a few minutes before serving together with the roasted vegetables.