Sheet Pan Lemon Herb Roasted Chicken with 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 with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Root Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb roasted chicken paired with a medley of crispy root vegetables, perfectly seasoned and roasted to bring out natural sweetness and savory depth.

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NUTRITION

343kcal
Protein
36.8g
Fat
13.3g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

2 tsp Olive Oil

1 Lemon wedge

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.

  • 2

    Cut the carrot and parsnip into similar sized sticks to ensure even roasting.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the carrot and parsnip around the chicken.

  • 4

    Drizzle the olive oil over the chicken and vegetables. Squeeze the lemon wedge over the chicken, then add chopped fresh rosemary and thyme.

  • 5

    Season everything with salt and black pepper to taste.

  • 6

    Toss the vegetables gently ensuring they are evenly coated with the oil and herbs. Rub the seasoning and lemon over the chicken breast.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Lemon Herb Roasted Chicken with 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 with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Roasted Chicken with Crispy Root Vegetables

Enjoy a vibrant, one-pan meal featuring tender lemon herb roasted chicken paired with a medley of crispy root vegetables, perfectly seasoned and roasted to bring out natural sweetness and savory depth.

NUTRITION

343kcal
Protein
36.8g
Fat
13.3g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

2 tsp Olive Oil

1 Lemon wedge

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.

  • 2

    Cut the carrot and parsnip into similar sized sticks to ensure even roasting.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the carrot and parsnip around the chicken.

  • 4

    Drizzle the olive oil over the chicken and vegetables. Squeeze the lemon wedge over the chicken, then add chopped fresh rosemary and thyme.

  • 5

    Season everything with salt and black pepper to taste.

  • 6

    Toss the vegetables gently ensuring they are evenly coated with the oil and herbs. Rub the seasoning and lemon over the chicken breast.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven and let rest for a few minutes before serving.