Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

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

Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

Savor a heartwarming dinner featuring succulent herb-roasted chicken paired with crispy, golden potatoes and tender, lightly seasoned carrots. The harmonious blend of rosemary and thyme infuses every bite with earthy notes, creating a comforting yet refined meal that's both satisfying and balanced.

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NUTRITION

323kcal
Protein
38.0g
Fat
8.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Red Potato

80g Carrot

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs 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

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, chopped rosemary, thyme leaves, and minced garlic.

  • 3

    Cut the red potato into small wedges and carrot into sticks. Toss them in a bowl with the olive oil, a pinch of salt, and extra herbs as desired.

  • 4

    Place the seasoned chicken breast in the center of a baking sheet lined with parchment paper. Arrange the potato wedges and carrot sticks around the chicken.

  • 5

    Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are golden and crispy on the edges.

  • 6

    Remove from the oven, let it rest for a couple of minutes, and serve immediately with a sprinkle of fresh herbs.

Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

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

Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potatoes and Tender Carrots

Savor a heartwarming dinner featuring succulent herb-roasted chicken paired with crispy, golden potatoes and tender, lightly seasoned carrots. The harmonious blend of rosemary and thyme infuses every bite with earthy notes, creating a comforting yet refined meal that's both satisfying and balanced.

NUTRITION

323kcal
Protein
38.0g
Fat
8.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Red Potato

80g Carrot

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, chopped rosemary, thyme leaves, and minced garlic.

  • 3

    Cut the red potato into small wedges and carrot into sticks. Toss them in a bowl with the olive oil, a pinch of salt, and extra herbs as desired.

  • 4

    Place the seasoned chicken breast in the center of a baking sheet lined with parchment paper. Arrange the potato wedges and carrot sticks around the chicken.

  • 5

    Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are golden and crispy on the edges.

  • 6

    Remove from the oven, let it rest for a couple of minutes, and serve immediately with a sprinkle of fresh herbs.