Crispy 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.

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a savory dish featuring crispy, lemon herb-infused roasted chicken paired with a colorful medley of root vegetables. The tender chicken is elevated with zesty lemon and aromatic herbs, while the roasted carrots, parsnips, and red potatoes add a satisfying, hearty crunch to each bite.

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NUTRITION

591kcal
Protein
39.4g
Fat
26.6g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 whole Lemon

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

1 medium Carrot

1 small Parsnip

1 small Red Potato

1 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, squeeze the juice of the lemon and combine with chopped rosemary, thyme, olive oil, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and coat with the lemon herb mixture. Let it marinate for at least 15 minutes while you prepare the vegetables.

  • 4

    Wash and cut the carrot, parsnip, and red potato into evenly sized pieces.

  • 5

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

    Place the marinated chicken breast on the same or a separate baking sheet. Arrange the vegetables around the chicken if space allows.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve your crispy lemon herb roasted chicken with a hearty serving of roasted root vegetables.

Crispy 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.

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a savory dish featuring crispy, lemon herb-infused roasted chicken paired with a colorful medley of root vegetables. The tender chicken is elevated with zesty lemon and aromatic herbs, while the roasted carrots, parsnips, and red potatoes add a satisfying, hearty crunch to each bite.

NUTRITION

591kcal
Protein
39.4g
Fat
26.6g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 whole Lemon

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

1 medium Carrot

1 small Parsnip

1 small Red Potato

1 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, squeeze the juice of the lemon and combine with chopped rosemary, thyme, olive oil, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and coat with the lemon herb mixture. Let it marinate for at least 15 minutes while you prepare the vegetables.

  • 4

    Wash and cut the carrot, parsnip, and red potato into evenly sized pieces.

  • 5

    Toss the vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.

  • 6

    Place the marinated chicken breast on the same or a separate baking sheet. Arrange the vegetables around the chicken if space allows.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve your crispy lemon herb roasted chicken with a hearty serving of roasted root vegetables.