Sheet Pan Lemon 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 Lemon Herb Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Root Vegetables

Enjoy a vibrant blend of tender lemon herb chicken paired with crispy roasted root vegetables. This balanced dish brings together the savory flavors of marinated chicken with the natural sweetness of carrots, parsnips, and red potato, all enhanced with a burst of fresh lemon and aromatic herbs.

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NUTRITION

454kcal
Protein
36.8g
Fat
8.9g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Carrots

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a bowl, toss together the sliced carrots, chopped parsnip, and red potato cubes with olive oil, lemon juice, salt, and pepper.

  • 4

    Add minced garlic and roughly chopped rosemary and thyme to both the vegetables and the chicken. Drizzle a little extra lemon juice over the chicken.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring even spacing.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for 5 minutes, then serve hot.

Sheet Pan Lemon 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 Lemon Herb Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken and Crispy Root Vegetables

Enjoy a vibrant blend of tender lemon herb chicken paired with crispy roasted root vegetables. This balanced dish brings together the savory flavors of marinated chicken with the natural sweetness of carrots, parsnips, and red potato, all enhanced with a burst of fresh lemon and aromatic herbs.

NUTRITION

454kcal
Protein
36.8g
Fat
8.9g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Carrots

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a bowl, toss together the sliced carrots, chopped parsnip, and red potato cubes with olive oil, lemon juice, salt, and pepper.

  • 4

    Add minced garlic and roughly chopped rosemary and thyme to both the vegetables and the chicken. Drizzle a little extra lemon juice over the chicken.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring even spacing.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for 5 minutes, then serve hot.