Sheet Pan Lemon-Herb Chicken with Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Root Vegetables

Savor the bright tang of lemon-infused chicken paired with the earthy sweetness of roasted root vegetables. This dish features tender chicken breast seasoned with aromatic herbs, and a vibrant medley of carrots, parsnips, and red onion, all roasted to a delightful crisp. Perfect for a balanced dinner that delights both the eyes and the palate.

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NUTRITION

375kcal
Protein
38.0g
Fat
9.3g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Carrots

1 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on one side of the sheet pan and brush with half of the lemon-herb marinade.

  • 4

    Chop the carrots, parsnip, and red onion into evenly sized pieces and place them on the sheet pan.

  • 5

    Drizzle the remaining marinade over the vegetables and toss gently to ensure even coating.

  • 6

    Arrange the chicken and vegetables in a single layer, ensuring the chicken is not overlapping the veggies.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven, let rest for a few minutes, slice the chicken if desired, and serve warm.

Sheet Pan Lemon-Herb Chicken with Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Crispy Roasted Root Vegetables

Savor the bright tang of lemon-infused chicken paired with the earthy sweetness of roasted root vegetables. This dish features tender chicken breast seasoned with aromatic herbs, and a vibrant medley of carrots, parsnips, and red onion, all roasted to a delightful crisp. Perfect for a balanced dinner that delights both the eyes and the palate.

NUTRITION

375kcal
Protein
38.0g
Fat
9.3g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Carrots

1 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast on one side of the sheet pan and brush with half of the lemon-herb marinade.

  • 4

    Chop the carrots, parsnip, and red onion into evenly sized pieces and place them on the sheet pan.

  • 5

    Drizzle the remaining marinade over the vegetables and toss gently to ensure even coating.

  • 6

    Arrange the chicken and vegetables in a single layer, ensuring the chicken is not overlapping the veggies.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven, let rest for a few minutes, slice the chicken if desired, and serve warm.