Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

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

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Savor the bright, zesty flavors of lemon and fresh herbs paired with tender chicken and a hearty mix of roasted root vegetables. This sheet pan dish offers a delightful balance of protein and vibrant veggies, all roasted to perfection for an easy, nutritious meal.

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NUTRITION

468kcal
Protein
35.2g
Fat
17.2g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Carrot

100g Parsnip

100g Red Potato

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Cut the carrots, parsnips, and red potato into bite-sized pieces ensuring they are roughly uniform for even roasting.

  • 3

    Place the chopped vegetables in a bowl, drizzle with olive oil, lemon juice, and sprinkle with rosemary, thyme, salt, and pepper. Toss to coat evenly.

  • 4

    Arrange the vegetable mixture evenly on the sheet pan.

  • 5

    Season the chicken breast with salt, pepper, and a squeeze of extra lemon juice if desired. Place it on the same sheet pan among the vegetables.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and lightly caramelized.

  • 7

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

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

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

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Savor the bright, zesty flavors of lemon and fresh herbs paired with tender chicken and a hearty mix of roasted root vegetables. This sheet pan dish offers a delightful balance of protein and vibrant veggies, all roasted to perfection for an easy, nutritious meal.

NUTRITION

468kcal
Protein
35.2g
Fat
17.2g
Carbs
46.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

100g Carrot

100g Parsnip

100g Red Potato

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Cut the carrots, parsnips, and red potato into bite-sized pieces ensuring they are roughly uniform for even roasting.

  • 3

    Place the chopped vegetables in a bowl, drizzle with olive oil, lemon juice, and sprinkle with rosemary, thyme, salt, and pepper. Toss to coat evenly.

  • 4

    Arrange the vegetable mixture evenly on the sheet pan.

  • 5

    Season the chicken breast with salt, pepper, and a squeeze of extra lemon juice if desired. Place it on the same sheet pan among the vegetables.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and lightly caramelized.

  • 7

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