Herb-Roasted Chicken with Crispy Roasted Root Vegetables

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

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

Savor the delightful combination of herb-infused roasted chicken paired with a medley of crispy roasted root vegetables. This dish features a juicy chicken breast seasoned with rosemary, thyme, and garlic, accompanied by tender carrots and parsnips roasted to perfection with a hint of olive oil. A wholesome and balanced meal perfect for any time of day.

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NUTRITION

393kcal
Protein
46.3g
Fat
10g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast, Boneless & Skinless

100 grams Carrot

100 grams Parsnip

1 teaspoon Extra Virgin Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a lightly greased baking sheet. Rub it with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Chop the carrots and parsnips into uniform pieces for even roasting. Toss the vegetables with a drizzle of olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking sheet in a single layer.

  • 5

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

  • 6

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

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

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

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Root Vegetables

Savor the delightful combination of herb-infused roasted chicken paired with a medley of crispy roasted root vegetables. This dish features a juicy chicken breast seasoned with rosemary, thyme, and garlic, accompanied by tender carrots and parsnips roasted to perfection with a hint of olive oil. A wholesome and balanced meal perfect for any time of day.

NUTRITION

393kcal
Protein
46.3g
Fat
10g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast, Boneless & Skinless

100 grams Carrot

100 grams Parsnip

1 teaspoon Extra Virgin Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a lightly greased baking sheet. Rub it with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

  • 3

    Chop the carrots and parsnips into uniform pieces for even roasting. Toss the vegetables with a drizzle of olive oil, a pinch of salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking sheet in a single layer.

  • 5

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

  • 6

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