Garlic Herb Roasted Chicken with Root Vegetables

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

Garlic Herb Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Root Vegetables

Tender chicken breast roasted to a golden brown alongside earthy parsnips and carrots infused with aromatic garlic and fresh rosemary.

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NUTRITION

514kcal
Protein
51.7g
Fat
19.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Prepare the vegetables by peeling and slicing the carrots and parsnips into 1-inch rounds, and cutting the red onion into thick wedges.

  • 3

    In a large mixing bowl, combine the chicken breast, carrots, parsnips, and onion wedges.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then add the minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

  • 5

    Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and aromatics.

  • 6

    Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken breast is in the center and not covered by vegetables.

  • 7

    Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve immediately with the roasted vegetables.

Garlic Herb Roasted Chicken with Root Vegetables

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

Garlic Herb Roasted Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken with Root Vegetables

Tender chicken breast roasted to a golden brown alongside earthy parsnips and carrots infused with aromatic garlic and fresh rosemary.

NUTRITION

514kcal
Protein
51.7g
Fat
19.8g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.25 cup Red onion

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Prepare the vegetables by peeling and slicing the carrots and parsnips into 1-inch rounds, and cutting the red onion into thick wedges.

  • 3

    In a large mixing bowl, combine the chicken breast, carrots, parsnips, and onion wedges.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then add the minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

  • 5

    Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and aromatics.

  • 6

    Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken breast is in the center and not covered by vegetables.

  • 7

    Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the root vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve immediately with the roasted vegetables.