Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables

Savor the bright, zesty flavors of lemon herb chicken paired with a medley of crispy roasted root vegetables. Perfectly seasoned and roasted on a single sheet pan, this dish offers a balanced, satisfying meal for any time of day.

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NUTRITION

433kcal
Protein
34.0g
Fat
18.2g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Carrots

100g Parsnips

50g Red Onion

1 tbsp Extra Virgin Olive Oil

1/2 Lemon

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chop carrots, parsnips, and red onion into similar-sized pieces for even roasting.

  • 3

    In a small bowl, whisk together the olive oil, juice and zest from 1/2 lemon, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 4

    Drizzle the mixture over the chicken and vegetables, ensuring everything is evenly coated.

  • 5

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 6

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables

Savor the bright, zesty flavors of lemon herb chicken paired with a medley of crispy roasted root vegetables. Perfectly seasoned and roasted on a single sheet pan, this dish offers a balanced, satisfying meal for any time of day.

NUTRITION

433kcal
Protein
34.0g
Fat
18.2g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100g Carrots

100g Parsnips

50g Red Onion

1 tbsp Extra Virgin Olive Oil

1/2 Lemon

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chop carrots, parsnips, and red onion into similar-sized pieces for even roasting.

  • 3

    In a small bowl, whisk together the olive oil, juice and zest from 1/2 lemon, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 4

    Drizzle the mixture over the chicken and vegetables, ensuring everything is evenly coated.

  • 5

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 6

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