Lemon-Herb Roasted Chicken with Crispy Roasted 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor the vibrant flavors of zesty lemon and aromatic herbs infusing tender roasted chicken, paired with a hearty medley of crispy root vegetables. This light yet satisfying dish brings a burst of freshness and comforting crunch, making it a perfect balanced meal.

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NUTRITION

441kcal
Protein
39.4g
Fat
18g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 medium Parsnip (~133g)

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a baking dish and pour half of the lemon-herb marinade over it, ensuring it's well coated. Let it marinate for 10 minutes.

  • 4

    Peel (if desired) and cut the carrot and parsnip into evenly sized sticks or chunks. Toss the vegetables in the remaining marinade until evenly coated.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Place the dish in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let it rest for a few minutes, then slice the chicken and serve alongside the roasted root vegetables.

Lemon-Herb Roasted Chicken with Crispy Roasted 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor the vibrant flavors of zesty lemon and aromatic herbs infusing tender roasted chicken, paired with a hearty medley of crispy root vegetables. This light yet satisfying dish brings a burst of freshness and comforting crunch, making it a perfect balanced meal.

NUTRITION

441kcal
Protein
39.4g
Fat
18g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 medium Parsnip (~133g)

1 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the chicken breast in a baking dish and pour half of the lemon-herb marinade over it, ensuring it's well coated. Let it marinate for 10 minutes.

  • 4

    Peel (if desired) and cut the carrot and parsnip into evenly sized sticks or chunks. Toss the vegetables in the remaining marinade until evenly coated.

  • 5

    Arrange the vegetables around the chicken in the baking dish.

  • 6

    Place the dish in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let it rest for a few minutes, then slice the chicken and serve alongside the roasted root vegetables.