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

Enjoy a tender, flavorful chicken breast roasted to perfection with a crisp lemon-herb coating, paired with a medley of caramelized root vegetables. This dish features a light, refreshing citrus note balanced by aromatic herbs and the natural sweetness of carrots and parsnips, making for a satisfying, wholesome meal.

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NUTRITION

336kcal
Protein
41.7g
Fat
9.7g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary and Thyme, chopped)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix lemon juice, chopped fresh herbs, minced garlic, salt, and pepper to create the marinade.

  • 3

    Pat the chicken breast dry and rub half of the lemon-herb marinade evenly over the chicken.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the chopped carrots and parsnips with olive oil, the remaining marinade, and a pinch of salt and pepper until evenly coated.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 8

    For extra crispiness on the chicken, broil for an additional 2-3 minutes, watching closely to prevent burning.

  • 9

    Remove from the oven, let rest for a few minutes, and serve warm.

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

Enjoy a tender, flavorful chicken breast roasted to perfection with a crisp lemon-herb coating, paired with a medley of caramelized root vegetables. This dish features a light, refreshing citrus note balanced by aromatic herbs and the natural sweetness of carrots and parsnips, making for a satisfying, wholesome meal.

NUTRITION

336kcal
Protein
41.7g
Fat
9.7g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Carrots

1/2 cup chopped Parsnips

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary and Thyme, chopped)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix lemon juice, chopped fresh herbs, minced garlic, salt, and pepper to create the marinade.

  • 3

    Pat the chicken breast dry and rub half of the lemon-herb marinade evenly over the chicken.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the chopped carrots and parsnips with olive oil, the remaining marinade, and a pinch of salt and pepper until evenly coated.

  • 6

    Spread the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 8

    For extra crispiness on the chicken, broil for an additional 2-3 minutes, watching closely to prevent burning.

  • 9

    Remove from the oven, let rest for a few minutes, and serve warm.