Lemon Herb Roasted Chicken with Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor the bright flavors of lemon and fresh herbs in this perfectly roasted chicken served with a medley of crispy, caramelized root vegetables. The tender chicken paired with the earthy sweetness of carrots and parsnips makes for a comforting yet light meal that delights the senses.

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NUTRITION

347kcal
Protein
37.5g
Fat
8.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 small Parsnip (100g)

1/4 medium Red Onion (~30g)

1 teaspoon Extra Virgin Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

1 clove Garlic (3g)

3 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the lemon juice, crushed garlic, and a couple of thyme sprigs to create a marinade.

  • 3

    Place the chicken breast in a baking dish and drizzle with half of the olive oil. Rub the marinade over the chicken, ensuring it's well coated on all sides. Season lightly with salt and pepper if desired.

  • 4

    Prepare the vegetables by chopping the carrot and parsnip into similar sized chunks and quartering the red onion. Toss them in the remaining olive oil and a little extra thyme.

  • 5

    Arrange the vegetables around the chicken in the baking dish, making sure they are in a single layer for optimal crispiness.

  • 6

    Roast 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 caramelized.

  • 7

    Remove from the oven, garnish with additional fresh thyme if desired, and serve warm.

Lemon Herb Roasted Chicken with Crispy 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 Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Roasted Root Vegetables

Savor the bright flavors of lemon and fresh herbs in this perfectly roasted chicken served with a medley of crispy, caramelized root vegetables. The tender chicken paired with the earthy sweetness of carrots and parsnips makes for a comforting yet light meal that delights the senses.

NUTRITION

347kcal
Protein
37.5g
Fat
8.9g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 small Parsnip (100g)

1/4 medium Red Onion (~30g)

1 teaspoon Extra Virgin Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

1 clove Garlic (3g)

3 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the lemon juice, crushed garlic, and a couple of thyme sprigs to create a marinade.

  • 3

    Place the chicken breast in a baking dish and drizzle with half of the olive oil. Rub the marinade over the chicken, ensuring it's well coated on all sides. Season lightly with salt and pepper if desired.

  • 4

    Prepare the vegetables by chopping the carrot and parsnip into similar sized chunks and quartering the red onion. Toss them in the remaining olive oil and a little extra thyme.

  • 5

    Arrange the vegetables around the chicken in the baking dish, making sure they are in a single layer for optimal crispiness.

  • 6

    Roast 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 caramelized.

  • 7

    Remove from the oven, garnish with additional fresh thyme if desired, and serve warm.