Lemon-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.

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

Enjoy a vibrant plate featuring tender roasted chicken infused with bright lemon and aromatic herbs, complemented by a medley of crispy roasted root vegetables. This dish is a perfect balance of lean protein and naturally sweet veggies, finished with a drizzle of olive oil for an extra touch of richness.

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NUTRITION

452kcal
Protein
42.3g
Fat
17.6g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Root Vegetables (Carrots & Parsnips)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together olive oil, lemon juice, chopped rosemary, thyme, minced garlic, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it with half of the marinade. Let it marinate at room temperature for 15 minutes.

  • 4

    In a separate bowl, toss the mixed root vegetables with the remaining marinade until evenly coated.

  • 5

    Arrange the chicken and vegetables on a baking sheet lined with parchment paper, ensuring the vegetables are in a single layer for crispiness.

  • 6

    Roast in the preheated oven for about 25-30 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crisp edges.

  • 7

    Remove from the oven, let rest for a few minutes, then serve your lemon-herb roasted chicken alongside the crispy roasted vegetables.

Lemon-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.

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

Enjoy a vibrant plate featuring tender roasted chicken infused with bright lemon and aromatic herbs, complemented by a medley of crispy roasted root vegetables. This dish is a perfect balance of lean protein and naturally sweet veggies, finished with a drizzle of olive oil for an extra touch of richness.

NUTRITION

452kcal
Protein
42.3g
Fat
17.6g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Root Vegetables (Carrots & Parsnips)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a bowl, whisk together olive oil, lemon juice, chopped rosemary, thyme, minced garlic, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it with half of the marinade. Let it marinate at room temperature for 15 minutes.

  • 4

    In a separate bowl, toss the mixed root vegetables with the remaining marinade until evenly coated.

  • 5

    Arrange the chicken and vegetables on a baking sheet lined with parchment paper, ensuring the vegetables are in a single layer for crispiness.

  • 6

    Roast in the preheated oven for about 25-30 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crisp edges.

  • 7

    Remove from the oven, let rest for a few minutes, then serve your lemon-herb roasted chicken alongside the crispy roasted vegetables.