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.

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a bright and savory dish featuring tender roasted chicken infused with lemon and herbs, paired with a medley of caramelized root vegetables. This balanced meal harmonizes zesty citrus notes and earthy sweetness for a satisfying and nourishing experience.

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NUTRITION

344kcal
Protein
37.0g
Fat
13.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

2 tsp Olive Oil

1 whole Lemon

1 clove Garlic

1 tbsp Mixed Fresh Herbs (thyme, rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the juice and zest of the lemon, minced garlic, olive oil, and chopped fresh herbs.

  • 3

    Place the chicken breast in a shallow dish and coat evenly with the lemon-herb mixture. Let marinate for 10-15 minutes.

  • 4

    Peel (if desired) and chop the carrot and parsnip into evenly sized pieces. Toss them in any remaining herb mixture for extra flavor.

  • 5

    Arrange the chicken and vegetables in a single layer on the baking sheet. Season lightly with salt and pepper, if desired.

  • 6

    Roast in the preheated oven for 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, then serve together on a plate.

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.

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken with Roasted Root Vegetables

Enjoy a bright and savory dish featuring tender roasted chicken infused with lemon and herbs, paired with a medley of caramelized root vegetables. This balanced meal harmonizes zesty citrus notes and earthy sweetness for a satisfying and nourishing experience.

NUTRITION

344kcal
Protein
37.0g
Fat
13.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

2 tsp Olive Oil

1 whole Lemon

1 clove Garlic

1 tbsp Mixed Fresh Herbs (thyme, rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the juice and zest of the lemon, minced garlic, olive oil, and chopped fresh herbs.

  • 3

    Place the chicken breast in a shallow dish and coat evenly with the lemon-herb mixture. Let marinate for 10-15 minutes.

  • 4

    Peel (if desired) and chop the carrot and parsnip into evenly sized pieces. Toss them in any remaining herb mixture for extra flavor.

  • 5

    Arrange the chicken and vegetables in a single layer on the baking sheet. Season lightly with salt and pepper, if desired.

  • 6

    Roast in the preheated oven for 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, then serve together on a plate.