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 vibrant plate of tender, crispy roasted chicken paired with a medley of naturally sweet roasted root vegetables. This dish is accented with a burst of lemon and fragrant herbs, creating a balanced and flavorful meal perfect for a wholesome dinner.

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NUTRITION

335kcal
Protein
36.9g
Fat
9.0g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Rub it lightly with a small amount of olive oil, salt, and black pepper.

  • 3

    In a bowl, combine the chopped medium carrot (sliced into sticks) and parsnip (cut into similar sized pieces) with the remaining olive oil, lemon juice, fresh thyme, and rosemary. Season lightly with salt and pepper.

  • 4

    Place the chicken breast on the baking sheet and nestle the seasoned vegetables around it.

  • 5

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly crispy edges.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted 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 vibrant plate of tender, crispy roasted chicken paired with a medley of naturally sweet roasted root vegetables. This dish is accented with a burst of lemon and fragrant herbs, creating a balanced and flavorful meal perfect for a wholesome dinner.

NUTRITION

335kcal
Protein
36.9g
Fat
9.0g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Rub it lightly with a small amount of olive oil, salt, and black pepper.

  • 3

    In a bowl, combine the chopped medium carrot (sliced into sticks) and parsnip (cut into similar sized pieces) with the remaining olive oil, lemon juice, fresh thyme, and rosemary. Season lightly with salt and pepper.

  • 4

    Place the chicken breast on the baking sheet and nestle the seasoned vegetables around it.

  • 5

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly crispy edges.

  • 6

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