Lemon-Herb Roasted Chicken with 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Savor the bright flavors of lemon and fresh herbs paired with tender roasted chicken and a colorful medley of root vegetables. This dish offers a comforting balance of savory and tangy notes, roasted to perfection with a crisp outer texture and a juicy interior.

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NUTRITION

362kcal
Protein
37.3g
Fat
11.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion, quartered

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme or Rosemary), chopped

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, chopped herbs, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and brush evenly with half of the lemon-herb mixture.

  • 4

    Peel and chop the carrot and parsnip into uniform pieces, and cut the red onion into quarters.

  • 5

    Toss the vegetables in the remaining lemon-herb mixture to coat evenly.

  • 6

    Arrange the vegetables around the chicken in the baking dish.

  • 7

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables.

Lemon-Herb Roasted Chicken with 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 Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Savor the bright flavors of lemon and fresh herbs paired with tender roasted chicken and a colorful medley of root vegetables. This dish offers a comforting balance of savory and tangy notes, roasted to perfection with a crisp outer texture and a juicy interior.

NUTRITION

362kcal
Protein
37.3g
Fat
11.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion, quartered

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme or Rosemary), chopped

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice, chopped herbs, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and brush evenly with half of the lemon-herb mixture.

  • 4

    Peel and chop the carrot and parsnip into uniform pieces, and cut the red onion into quarters.

  • 5

    Toss the vegetables in the remaining lemon-herb mixture to coat evenly.

  • 6

    Arrange the vegetables around the chicken in the baking dish.

  • 7

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables.