Sheet Pan Lemon-Herb Roasted Chicken and Crispy 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 and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Root Vegetables

Enjoy a vibrant medley of tender lemon-herb roasted chicken paired with a colorful array of crispy root vegetables. Perfectly balanced with zesty lemon and aromatic herbs, this dish promises a deliciously satisfying meal that's as pleasing to the eye as it is to the palate.

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NUTRITION

378kcal
Protein
37.9g
Fat
9g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (raw)

1 medium Carrot, sliced

1 medium Parsnip, chopped

1/2 medium Red Onion, cut into wedges

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel and season both sides lightly with salt and pepper.

  • 3

    In a large bowl, combine sliced carrot, chopped parsnip, and red onion wedges. Drizzle with olive oil, lemon juice, and sprinkle with fresh thyme, rosemary, salt, and pepper.

  • 4

    Place the seasoned chicken breast on a sheet pan and arrange the vegetables around it in a single layer.

  • 5

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

  • 6

    If desired, switch to broil for the last 2-3 minutes to further crisp the vegetables, watching carefully to avoid burning.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Lemon-Herb Roasted Chicken and Crispy 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 and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken and Crispy Root Vegetables

Enjoy a vibrant medley of tender lemon-herb roasted chicken paired with a colorful array of crispy root vegetables. Perfectly balanced with zesty lemon and aromatic herbs, this dish promises a deliciously satisfying meal that's as pleasing to the eye as it is to the palate.

NUTRITION

378kcal
Protein
37.9g
Fat
9g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (raw)

1 medium Carrot, sliced

1 medium Parsnip, chopped

1/2 medium Red Onion, cut into wedges

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel and season both sides lightly with salt and pepper.

  • 3

    In a large bowl, combine sliced carrot, chopped parsnip, and red onion wedges. Drizzle with olive oil, lemon juice, and sprinkle with fresh thyme, rosemary, salt, and pepper.

  • 4

    Place the seasoned chicken breast on a sheet pan and arrange the vegetables around it in a single layer.

  • 5

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

  • 6

    If desired, switch to broil for the last 2-3 minutes to further crisp the vegetables, watching carefully to avoid burning.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.