Sheet Pan 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.

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor a harmonious blend of tender, herb-infused roasted chicken paired with crispy, lightly seasoned root vegetables, all elevated by a refreshing squeeze of lemon. This dish delivers a perfect balance of protein and vibrant flavors, making it an ideal meal for a wholesome dinner.

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NUTRITION

380kcal
Protein
46.0g
Fat
10.0g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 Lemon wedge

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the carrot and parsnip into even sticks or rounds to ensure they roast evenly.

  • 3

    In a large bowl, toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 4

    Place the chicken breast in the center of a sheet pan. Season both sides generously with salt, pepper, chopped rosemary, and thyme.

  • 5

    Arrange the coated vegetables around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly crispy.

  • 7

    Squeeze a lemon wedge over the chicken and vegetables for a burst of brightness. Serve immediately.

Sheet Pan 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.

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor a harmonious blend of tender, herb-infused roasted chicken paired with crispy, lightly seasoned root vegetables, all elevated by a refreshing squeeze of lemon. This dish delivers a perfect balance of protein and vibrant flavors, making it an ideal meal for a wholesome dinner.

NUTRITION

380kcal
Protein
46.0g
Fat
10.0g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 Lemon wedge

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the carrot and parsnip into even sticks or rounds to ensure they roast evenly.

  • 3

    In a large bowl, toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 4

    Place the chicken breast in the center of a sheet pan. Season both sides generously with salt, pepper, chopped rosemary, and thyme.

  • 5

    Arrange the coated vegetables around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly crispy.

  • 7

    Squeeze a lemon wedge over the chicken and vegetables for a burst of brightness. Serve immediately.