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 medley of tender roasted chicken infused with zesty lemon and aromatic herbs, paired with crispy, caramelized root vegetables for a satisfying, nutrient-packed meal perfect for any time of day.

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NUTRITION

401kcal
Protein
45.8g
Fat
10.1g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Olive Oil

1/2 Lemon (juiced and zested)

1 tbsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the juice and zest of half a lemon, minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and rub half of the lemon herb mixture over it, ensuring it's evenly coated.

  • 4

    Chop the carrot, parsnip, and red onion into uniform pieces. Toss them with the remaining lemon herb mixture to coat well.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast 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 on the edges.

  • 7

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

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 medley of tender roasted chicken infused with zesty lemon and aromatic herbs, paired with crispy, caramelized root vegetables for a satisfying, nutrient-packed meal perfect for any time of day.

NUTRITION

401kcal
Protein
45.8g
Fat
10.1g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 Red Onion

1 tsp Olive Oil

1/2 Lemon (juiced and zested)

1 tbsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the juice and zest of half a lemon, minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and rub half of the lemon herb mixture over it, ensuring it's evenly coated.

  • 4

    Chop the carrot, parsnip, and red onion into uniform pieces. Toss them with the remaining lemon herb mixture to coat well.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Roast 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 on the edges.

  • 7

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