Oven-Crisped Buttermilk Herb Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Oven-Crisped Buttermilk Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Oven-Crisped Buttermilk Herb Chicken with Roasted Root Vegetables

Savor the comforting blend of tender, oven-crisped chicken marinated in buttermilk with a medley of roasted root vegetables. Fresh herbs infuse the dish with aromatic flair, while the vibrant colors of carrots, parsnips, and red potatoes create a well-balanced, hearty meal perfect for any time of day.

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NUTRITION

347kcal
Protein
33.2g
Fat
7.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (Boneless, Skinless)

1/4 cup Buttermilk

1 medium Carrot

1 small Parsnip

1/2 medium Red Potato

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a shallow dish, combine buttermilk, garlic powder, chopped rosemary, thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in the marinade, ensuring it is well-coated. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

  • 4

    Meanwhile, peel and chop the carrot, parsnip, and red potato into uniform bite-sized pieces. Toss the vegetables in olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the marinated chicken and seasoned vegetables on a baking sheet lined with parchment paper, keeping them in a single layer.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken.

  • 8

    Remove from the oven, let it rest for a few minutes, and serve warm.

Oven-Crisped Buttermilk Herb Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Oven-Crisped Buttermilk Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Oven-Crisped Buttermilk Herb Chicken with Roasted Root Vegetables

Savor the comforting blend of tender, oven-crisped chicken marinated in buttermilk with a medley of roasted root vegetables. Fresh herbs infuse the dish with aromatic flair, while the vibrant colors of carrots, parsnips, and red potatoes create a well-balanced, hearty meal perfect for any time of day.

NUTRITION

347kcal
Protein
33.2g
Fat
7.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (Boneless, Skinless)

1/4 cup Buttermilk

1 medium Carrot

1 small Parsnip

1/2 medium Red Potato

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a shallow dish, combine buttermilk, garlic powder, chopped rosemary, thyme, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in the marinade, ensuring it is well-coated. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

  • 4

    Meanwhile, peel and chop the carrot, parsnip, and red potato into uniform bite-sized pieces. Toss the vegetables in olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the marinated chicken and seasoned vegetables on a baking sheet lined with parchment paper, keeping them in a single layer.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken.

  • 8

    Remove from the oven, let it rest for a few minutes, and serve warm.