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 succulent roasted chicken infused with bright lemon and fresh herbs, paired with a vibrant medley of tender roasted root vegetables. This comforting dish offers a delightful mix of crispy textures and aromatic citrus notes, ideal for a nourishing meal any time of day.

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NUTRITION

350kcal
Protein
44.7g
Fat
9.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 medium Carrot, chopped

1 small Parsnip, chopped

1 clove Garlic, minced

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and drizzle with half of the lemon-herb mixture, ensuring it is well coated.

  • 4

    In a separate bowl, toss the chopped carrot and parsnip with the remaining marinade until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then 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 succulent roasted chicken infused with bright lemon and fresh herbs, paired with a vibrant medley of tender roasted root vegetables. This comforting dish offers a delightful mix of crispy textures and aromatic citrus notes, ideal for a nourishing meal any time of day.

NUTRITION

350kcal
Protein
44.7g
Fat
9.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 medium Carrot, chopped

1 small Parsnip, chopped

1 clove Garlic, minced

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and drizzle with half of the lemon-herb mixture, ensuring it is well coated.

  • 4

    In a separate bowl, toss the chopped carrot and parsnip with the remaining marinade until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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