Crispy Roasted Chicken with Herb-Roasted Root Vegetables

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

Crispy Roasted Chicken with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken with Herb-Roasted Root Vegetables

Enjoy a flavorful, balanced meal featuring crispy roasted chicken paired with a medley of herb-roasted root vegetables. This dish offers a delightful crunch from the well-seasoned chicken alongside the natural sweetness of roasted carrots and parsnips, accented with fragrant rosemary and thyme.

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NUTRITION

367kcal
Protein
45g
Fat
10.0g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season generously with a pinch of salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    Peel and chop the carrot and parsnip into evenly sized pieces. Toss the vegetables with extra virgin olive oil, a pinch of salt, pepper, and additional rosemary and thyme.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly crispy on the edges.

  • 7

    Let the chicken rest for 5 minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.

Crispy Roasted Chicken with Herb-Roasted Root Vegetables

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

Crispy Roasted Chicken with Herb-Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken with Herb-Roasted Root Vegetables

Enjoy a flavorful, balanced meal featuring crispy roasted chicken paired with a medley of herb-roasted root vegetables. This dish offers a delightful crunch from the well-seasoned chicken alongside the natural sweetness of roasted carrots and parsnips, accented with fragrant rosemary and thyme.

NUTRITION

367kcal
Protein
45g
Fat
10.0g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels and season generously with a pinch of salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    Peel and chop the carrot and parsnip into evenly sized pieces. Toss the vegetables with extra virgin olive oil, a pinch of salt, pepper, and additional rosemary and thyme.

  • 5

    Spread the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly crispy on the edges.

  • 7

    Let the chicken rest for 5 minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.