Crispy Skin Roasted Chicken with Herb-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 Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Skin Roasted Chicken with Herb-Roasted Root Vegetables

Savor the succulent, crispy skin chicken breast roasted to perfection alongside a medley of herb-infused, roasted root vegetables. This dish offers a comforting yet elegant balance of flavors, where the savory roasted chicken pairs beautifully with the sweet, earthy tones of carrots and parsnips. A squeeze of fresh herbs elevates this wholesome meal into a nutrient-packed, satisfying dining experience.

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NUTRITION

378kcal
Protein
37.1g
Fat
12g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Skin-On)

100g Carrot

100g Parsnip

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Season both sides generously with salt and pepper.

  • 3

    Place the chicken skin-side up on a lined baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the skin is crispy and the internal temperature reaches 165°F.

  • 4

    Meanwhile, peel and cut the carrots and parsnips into uniform pieces. Toss the vegetables with extra virgin olive oil, chopped fresh rosemary, thyme, salt, and pepper.

  • 5

    Spread the vegetables in a single layer on another baking sheet. Roast in the oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 6

    Once both the chicken and vegetables are done, plate them together and serve immediately.

Crispy Skin Roasted Chicken with Herb-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 Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Skin Roasted Chicken with Herb-Roasted Root Vegetables

Savor the succulent, crispy skin chicken breast roasted to perfection alongside a medley of herb-infused, roasted root vegetables. This dish offers a comforting yet elegant balance of flavors, where the savory roasted chicken pairs beautifully with the sweet, earthy tones of carrots and parsnips. A squeeze of fresh herbs elevates this wholesome meal into a nutrient-packed, satisfying dining experience.

NUTRITION

378kcal
Protein
37.1g
Fat
12g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Skin-On)

100g Carrot

100g Parsnip

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels. Season both sides generously with salt and pepper.

  • 3

    Place the chicken skin-side up on a lined baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the skin is crispy and the internal temperature reaches 165°F.

  • 4

    Meanwhile, peel and cut the carrots and parsnips into uniform pieces. Toss the vegetables with extra virgin olive oil, chopped fresh rosemary, thyme, salt, and pepper.

  • 5

    Spread the vegetables in a single layer on another baking sheet. Roast in the oven for 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 6

    Once both the chicken and vegetables are done, plate them together and serve immediately.