Lemon 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.

Lemon Herb Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Root Vegetables

Enjoy a vibrant and wholesome roasted chicken dish with a burst of lemon and fresh herbs, paired with a medley of crispy, tender root vegetables. The dish balances lean protein with the natural sweetness of roasted carrots and parsnips, lightly enhanced with a drizzle of olive oil for a satisfying, clean-eating meal.

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NUTRITION

381kcal
Protein
37g
Fat
18.4g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

1 medium Carrot (~61g)

1 medium Parsnip (~67g)

1 tbsp Olive Oil (~14g)

1/2 Lemon (~50g juice and zest)

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice and zest of 1/2 lemon with olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and drizzle half of the lemon-herb mixture over it, ensuring it’s well coated.

  • 4

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds. Toss them with the remaining lemon-herb mixture in a separate bowl.

  • 5

    Arrange the vegetables around the chicken in the baking dish, spreading them out in a single layer.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving to allow the flavors to meld.

Lemon 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.

Lemon Herb Roasted Chicken with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Root Vegetables

Enjoy a vibrant and wholesome roasted chicken dish with a burst of lemon and fresh herbs, paired with a medley of crispy, tender root vegetables. The dish balances lean protein with the natural sweetness of roasted carrots and parsnips, lightly enhanced with a drizzle of olive oil for a satisfying, clean-eating meal.

NUTRITION

381kcal
Protein
37g
Fat
18.4g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

1 medium Carrot (~61g)

1 medium Parsnip (~67g)

1 tbsp Olive Oil (~14g)

1/2 Lemon (~50g juice and zest)

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice and zest of 1/2 lemon with olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and drizzle half of the lemon-herb mixture over it, ensuring it’s well coated.

  • 4

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds. Toss them with the remaining lemon-herb mixture in a separate bowl.

  • 5

    Arrange the vegetables around the chicken in the baking dish, spreading them out in a single layer.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving to allow the flavors to meld.