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 roasted chicken infused with lemon and fresh herbs, paired with a crispy mix of root vegetables. The dish delights with rustic flavors, perfectly balancing the brightness of lemon and earthiness of roasted carrots and parsnips.

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NUTRITION

333kcal
Protein
40.5g
Fat
12.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

2 teaspoons Olive Oil

1/2 Lemon (zest and juice)

1 tablespoon Fresh Thyme (chopped)

1 tablespoon Fresh Rosemary (chopped)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, toss the sliced carrots and parsnips with olive oil, a pinch of salt, and freshly ground black pepper.

  • 3

    On a sheet pan, place the chicken breast and arrange the vegetables around it.

  • 4

    Drizzle the chicken with lemon juice and sprinkle with chopped thyme and rosemary along with lemon zest.

  • 5

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

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.

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 roasted chicken infused with lemon and fresh herbs, paired with a crispy mix of root vegetables. The dish delights with rustic flavors, perfectly balancing the brightness of lemon and earthiness of roasted carrots and parsnips.

NUTRITION

333kcal
Protein
40.5g
Fat
12.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup sliced Carrots

1/2 cup sliced Parsnips

2 teaspoons Olive Oil

1/2 Lemon (zest and juice)

1 tablespoon Fresh Thyme (chopped)

1 tablespoon Fresh Rosemary (chopped)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a large bowl, toss the sliced carrots and parsnips with olive oil, a pinch of salt, and freshly ground black pepper.

  • 3

    On a sheet pan, place the chicken breast and arrange the vegetables around it.

  • 4

    Drizzle the chicken with lemon juice and sprinkle with chopped thyme and rosemary along with lemon zest.

  • 5

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

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.