YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Crispy Roasted Root Vegetables
Savor a vibrant, one-pan meal featuring tender, citrus-infused chicken paired with a medley of crispy roasted root vegetables. The zesty lemon, aromatic garlic, and dried herbs create a bright, flavorful profile that enhances the natural sweetness of carrots and parsnips, accented by the hearty texture of red potatoes.
INGREDIENTS
4 oz Chicken Breast
100g Carrots
100g Parsnips
150g Red Potatoes
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
1 garlic clove
1/2 tsp Dried Rosemary
1/2 tsp Dried Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Cut the red potatoes into cubes, slice the carrots and parsnips into evenly sized pieces for even roasting.
Place the chicken breast in the center of the sheet pan. Surround it with the prepared root vegetables.
In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried rosemary, and dried thyme. Season with a pinch of salt and pepper.
Drizzle the herb mixture evenly over the chicken and vegetables, ensuring everything is lightly coated.
Toss the vegetables gently to distribute the seasoning, then arrange them in a single layer around the chicken.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.
Remove from the oven and let it rest for a few minutes before serving.