Sheet Pan 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 Herb-Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Crispy Root Vegetables

Savor the comforting flavors of this sheet pan meal featuring succulent herb-roasted chicken paired with crispy, caramelized root vegetables. With aromatic rosemary and thyme infusing each bite, this dish offers a perfect balance of savory protein and naturally sweet vegetables, all roasted to tender perfection.

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NUTRITION

346kcal
Protein
37.8g
Fat
8.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp 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 and line a sheet pan with parchment paper.

  • 2

    Cut the carrot and parsnip into even sticks, and slice the red onion into wedges.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround it with the cut vegetables.

  • 4

    Drizzle olive oil over the chicken and vegetables. Sprinkle fresh rosemary, thyme, salt, and pepper evenly over everything.

  • 5

    Toss the vegetables gently to ensure they are evenly coated in the oil and herbs.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

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

Sheet Pan 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 Herb-Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Crispy Root Vegetables

Savor the comforting flavors of this sheet pan meal featuring succulent herb-roasted chicken paired with crispy, caramelized root vegetables. With aromatic rosemary and thyme infusing each bite, this dish offers a perfect balance of savory protein and naturally sweet vegetables, all roasted to tender perfection.

NUTRITION

346kcal
Protein
37.8g
Fat
8.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the carrot and parsnip into even sticks, and slice the red onion into wedges.

  • 3

    Place the chicken breast in the center of the sheet pan. Surround it with the cut vegetables.

  • 4

    Drizzle olive oil over the chicken and vegetables. Sprinkle fresh rosemary, thyme, salt, and pepper evenly over everything.

  • 5

    Toss the vegetables gently to ensure they are evenly coated in the oil and herbs.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

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