Name: Crispy Herb-Roasted Whole Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz whole chicken; 0.5 cup carrots; 0.5 cup parsnips; 0.5 tbsp extra virgin olive oil; 1 tsp fresh rosemary; 1 tsp fresh thyme; 2 whole garlic cloves; 0.25 tsp sea salt; 0.25 tsp black pepper

Crispy Herb-Roasted Whole Chicken with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Whole Chicken with Root Vegetables

Whole chicken roasted until the skin is golden and shatter-crisp, served alongside tender, caramelized root vegetables infused with aromatic rosemary and thyme.

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NUTRITION

Protein

45.6g

Fat

30.3g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz whole chicken

0.5 cup carrots

0.5 cup parsnips

0.5 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

2 whole garlic cloves

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 425°F (218°C) and prepare a roasting pan.
2
Peel and chop the carrots and parsnips into 1-inch chunks, and smash the garlic cloves with the side of a knife.
3
Pat the chicken skin thoroughly dry with paper towels to ensure a maximum crispy texture.
4
Toss the chopped root vegetables and garlic in the roasting pan with half of the olive oil, sea salt, and black pepper.
5
Rub the remaining olive oil over the chicken skin and season evenly with the rosemary, thyme, and remaining salt and pepper.
6
Place the chicken on top of the vegetable bed and roast for 45 to 55 minutes, or until the internal temperature reaches 165°F.
7
Remove from the oven and let the chicken rest for 10 minutes before carving to allow the juices to redistribute.