Sheet Pan Lemon-Herb Chicken with Roasted Root Vegetables

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

Sheet Pan Lemon-Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Root Vegetables

Savor the bright, zesty flavors of lemon and fragrant herbs as they meld with tender chicken and a medley of roasted root vegetables on a single sheet pan. This balanced meal delivers a satisfying crunch with every bite of caramelized veggies that perfectly complements the juicy, herb-infused chicken.

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NUTRITION

456kcal
Protein
40.0g
Fat
9.1g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1/2 Lemon

1 teaspoon Olive Oil

2 cloves Garlic

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into portions if necessary to ensure even cooking, and arrange on the sheet pan.

  • 3

    Chop the carrot, parsnip, and red potato into uniform bite-sized pieces.

  • 4

    Scatter the vegetables around the chicken on the sheet pan.

  • 5

    In a small bowl, whisk together the olive oil, juice from half a lemon, minced garlic, chopped thyme, and rosemary. Season with salt and pepper.

  • 6

    Drizzle the lemon-herb dressing evenly over the chicken and vegetables, ensuring all items are lightly coated.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender and caramelized.

  • 8

    Remove from the oven and let the dish rest for a couple of minutes before serving.

Sheet Pan Lemon-Herb Chicken with Roasted Root Vegetables

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

Sheet Pan Lemon-Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Root Vegetables

Savor the bright, zesty flavors of lemon and fragrant herbs as they meld with tender chicken and a medley of roasted root vegetables on a single sheet pan. This balanced meal delivers a satisfying crunch with every bite of caramelized veggies that perfectly complements the juicy, herb-infused chicken.

NUTRITION

456kcal
Protein
40.0g
Fat
9.1g
Carbs
55.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1/2 Lemon

1 teaspoon Olive Oil

2 cloves Garlic

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into portions if necessary to ensure even cooking, and arrange on the sheet pan.

  • 3

    Chop the carrot, parsnip, and red potato into uniform bite-sized pieces.

  • 4

    Scatter the vegetables around the chicken on the sheet pan.

  • 5

    In a small bowl, whisk together the olive oil, juice from half a lemon, minced garlic, chopped thyme, and rosemary. Season with salt and pepper.

  • 6

    Drizzle the lemon-herb dressing evenly over the chicken and vegetables, ensuring all items are lightly coated.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender and caramelized.

  • 8

    Remove from the oven and let the dish rest for a couple of minutes before serving.