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 the comforting blend of crispy, lemon herb roasted chicken paired with a medley of roasted root vegetables. This dish delivers a vibrant mix of tangy citrus and aromatic herbs, complemented by the natural sweetness of carrots, parsnips, and red onion, all lightly tossed in olive oil and roasted to perfection.

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NUTRITION

314kcal
Protein
35.2g
Fat
11g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup Carrots

0.75 cup Parsnips

0.5 medium Red Onion

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix lemon juice, mixed herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the herb-lemon mixture over it.

  • 4

    Cut the carrots, parsnips, and red onion into bite-sized pieces. Toss them in olive oil, and season with salt and pepper.

  • 5

    Place the chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    For a crispier finish on the chicken, switch the oven to broil for the last 2-3 minutes, watching carefully to avoid burning.

  • 8

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

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 the comforting blend of crispy, lemon herb roasted chicken paired with a medley of roasted root vegetables. This dish delivers a vibrant mix of tangy citrus and aromatic herbs, complemented by the natural sweetness of carrots, parsnips, and red onion, all lightly tossed in olive oil and roasted to perfection.

NUTRITION

314kcal
Protein
35.2g
Fat
11g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.75 cup Carrots

0.75 cup Parsnips

0.5 medium Red Onion

0.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix lemon juice, mixed herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the herb-lemon mixture over it.

  • 4

    Cut the carrots, parsnips, and red onion into bite-sized pieces. Toss them in olive oil, and season with salt and pepper.

  • 5

    Place the chicken breast on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    For a crispier finish on the chicken, switch the oven to broil for the last 2-3 minutes, watching carefully to avoid burning.

  • 8

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