Crispy Lemon Herb Roasted Chicken with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Root Vegetables

Savor the delightful blend of tender roasted chicken breast infused with zesty lemon and fragrant herbs, paired with a colorful medley of root vegetables. This dish offers a crispy yet juicy chicken alongside caramelized carrots, parsnips, and baby potatoes, making every bite a comforting and balanced experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

385kcal
Protein
39.2g
Fat
9.0g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 cup Baby Potatoes

1 tsp Olive Oil

1/4 Lemon

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 Garlic Clove

Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, juice from the lemon, finely chopped fresh herbs, minced garlic, salt, and black pepper.

  • 3

    Place the chicken breast in a baking dish and rub half of the herb mixture on it.

  • 4

    Wash and chop the carrot, parsnip, and baby potatoes into uniform pieces and place them in the baking dish around the chicken.

  • 5

    Drizzle the remaining herb mixture over the vegetables and toss lightly to ensure even coating.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the vegetables are tender with a crispy exterior.

  • 7

    Remove from the oven, let it rest for a couple of minutes, and serve warm.

Crispy Lemon Herb Roasted Chicken with 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken with Root Vegetables

Savor the delightful blend of tender roasted chicken breast infused with zesty lemon and fragrant herbs, paired with a colorful medley of root vegetables. This dish offers a crispy yet juicy chicken alongside caramelized carrots, parsnips, and baby potatoes, making every bite a comforting and balanced experience.

NUTRITION

385kcal
Protein
39.2g
Fat
9.0g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/2 cup Baby Potatoes

1 tsp Olive Oil

1/4 Lemon

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 Garlic Clove

Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, juice from the lemon, finely chopped fresh herbs, minced garlic, salt, and black pepper.

  • 3

    Place the chicken breast in a baking dish and rub half of the herb mixture on it.

  • 4

    Wash and chop the carrot, parsnip, and baby potatoes into uniform pieces and place them in the baking dish around the chicken.

  • 5

    Drizzle the remaining herb mixture over the vegetables and toss lightly to ensure even coating.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is thoroughly cooked and the vegetables are tender with a crispy exterior.

  • 7

    Remove from the oven, let it rest for a couple of minutes, and serve warm.