Sheet Pan Herb-Roasted Chicken with 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 with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Crispy Root Vegetables

Enjoy a vibrant plate of herb-roasted chicken paired with an assortment of crispy root vegetables. Savory chicken breast is tossed with a medley of carrots, parsnips, red onion, and red potato, all lightly coated in olive oil and fresh herbs, then roasted until tender and perfectly caramelized. This dish delivers a satisfying balance of lean protein and wholesome vegetables in every bite.

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NUTRITION

352kcal
Protein
34.5g
Fat
8.3g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

1 medium Carrot (61g)

1 medium Parsnip (67g)

1/2 medium Red Onion (55g)

1/2 small Red Potato (75g)

1 tsp Olive Oil (5g)

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired, and chop the carrot, parsnip, red onion, and red potato into bite-sized chunks.

  • 3

    In a large bowl, toss the vegetables with olive oil, mixed fresh herbs, salt, and pepper until evenly coated.

  • 4

    Place the chicken and vegetables on the prepared sheet pan in a single layer, ensuring the chicken pieces have enough space for even roasting.

  • 5

    Roast in the preheated 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.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Herb-Roasted Chicken with 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 with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Crispy Root Vegetables

Enjoy a vibrant plate of herb-roasted chicken paired with an assortment of crispy root vegetables. Savory chicken breast is tossed with a medley of carrots, parsnips, red onion, and red potato, all lightly coated in olive oil and fresh herbs, then roasted until tender and perfectly caramelized. This dish delivers a satisfying balance of lean protein and wholesome vegetables in every bite.

NUTRITION

352kcal
Protein
34.5g
Fat
8.3g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

1 medium Carrot (61g)

1 medium Parsnip (67g)

1/2 medium Red Onion (55g)

1/2 small Red Potato (75g)

1 tsp Olive Oil (5g)

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired, and chop the carrot, parsnip, red onion, and red potato into bite-sized chunks.

  • 3

    In a large bowl, toss the vegetables with olive oil, mixed fresh herbs, salt, and pepper until evenly coated.

  • 4

    Place the chicken and vegetables on the prepared sheet pan in a single layer, ensuring the chicken pieces have enough space for even roasting.

  • 5

    Roast in the preheated 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.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.