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 the vibrant flavors of tender roasted chicken, enhanced with a zesty lemon-herb infusion, paired with a colorful medley of roasted root vegetables. This dish balances crisp, caramelized edges with soft, aromatic interiors, making it a delicious and satisfying meal that not only delights your taste buds but also supports your nutrition goals.

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NUTRITION

445kcal
Protein
39.2g
Fat
11.5g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Red Potato

1/2 tbsp Olive Oil

1 Lemon

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice and zest of the lemon with the olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and brush it generously with the lemon-herb mixture.

  • 4

    Peel (if desired) and cut the carrot, parsnip, and red potato into roughly equal-sized chunks to ensure even roasting.

  • 5

    Toss the vegetables in the remaining lemon-herb dressing until they are well coated.

  • 6

    Spread the vegetables around the chicken in the baking dish.

  • 7

    Roast everything in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crisp on the edges.

  • 8

    For extra crispiness, broil for an additional 2-3 minutes, keeping a close eye to avoid burning.

  • 9

    Remove from the oven and let it rest for a few minutes before serving.

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 the vibrant flavors of tender roasted chicken, enhanced with a zesty lemon-herb infusion, paired with a colorful medley of roasted root vegetables. This dish balances crisp, caramelized edges with soft, aromatic interiors, making it a delicious and satisfying meal that not only delights your taste buds but also supports your nutrition goals.

NUTRITION

445kcal
Protein
39.2g
Fat
11.5g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Red Potato

1/2 tbsp Olive Oil

1 Lemon

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice and zest of the lemon with the olive oil, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast in a baking dish and brush it generously with the lemon-herb mixture.

  • 4

    Peel (if desired) and cut the carrot, parsnip, and red potato into roughly equal-sized chunks to ensure even roasting.

  • 5

    Toss the vegetables in the remaining lemon-herb dressing until they are well coated.

  • 6

    Spread the vegetables around the chicken in the baking dish.

  • 7

    Roast everything in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crisp on the edges.

  • 8

    For extra crispiness, broil for an additional 2-3 minutes, keeping a close eye to avoid burning.

  • 9

    Remove from the oven and let it rest for a few minutes before serving.