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

Savor a vibrant plate of crispy roasted chicken infused with lemon and fresh herbs, perfectly paired with a medley of roasted carrots and parsnips. This dish delivers a delicate crunch and tender meat, balanced by the natural sweetness and earthiness of the root vegetables.

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NUTRITION

337kcal
Protein
37.3g
Fat
8.9g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (roasted)

1 medium Carrot, roughly chopped

1 medium Parsnip, roughly chopped

1 teaspoon Olive Oil

2 tablespoons Lemon juice (freshly squeezed)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and rub half of the lemon-herb mixture over it.

  • 4

    In a separate bowl, toss the chopped carrots and parsnips with the remaining lemon-herb mix until evenly coated.

  • 5

    Arrange the vegetables around the chicken breast in the baking dish.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Let it rest for a couple of minutes before serving for maximum juiciness.

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

Savor a vibrant plate of crispy roasted chicken infused with lemon and fresh herbs, perfectly paired with a medley of roasted carrots and parsnips. This dish delivers a delicate crunch and tender meat, balanced by the natural sweetness and earthiness of the root vegetables.

NUTRITION

337kcal
Protein
37.3g
Fat
8.9g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (roasted)

1 medium Carrot, roughly chopped

1 medium Parsnip, roughly chopped

1 teaspoon Olive Oil

2 tablespoons Lemon juice (freshly squeezed)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the lemon juice, olive oil, rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and rub half of the lemon-herb mixture over it.

  • 4

    In a separate bowl, toss the chopped carrots and parsnips with the remaining lemon-herb mix until evenly coated.

  • 5

    Arrange the vegetables around the chicken breast in the baking dish.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Let it rest for a couple of minutes before serving for maximum juiciness.