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 alongside caramelized carrots and parsnips, all infused with fragrant garlic and woodsy fresh rosemary.

Try 7 days free, then $12.99 / mo.

NUTRITION

518kcal
Protein
51.8g
Fat
19.9g
Carbs
35.1g

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

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the carrots and parsnips, then chop them into 1-inch rounds; peel the red onion and cut into thick wedges.

  • 3

    In a large mixing bowl, toss the prepared vegetables with half of the olive oil, half of the minced garlic, and a pinch of sea salt and pepper.

  • 4

    Spread the vegetables in a single layer across the baking sheet, leaving space in the center for the chicken.

  • 5

    Pat the chicken breast dry with a paper towel and rub both sides with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

  • 6

    Place the chicken breast in the center of the baking sheet surrounded by the root vegetables.

  • 7

    Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices intact, 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 alongside caramelized carrots and parsnips, all infused with fragrant garlic and woodsy fresh rosemary.

NUTRITION

518kcal
Protein
51.8g
Fat
19.9g
Carbs
35.1g

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

3 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 (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the carrots and parsnips, then chop them into 1-inch rounds; peel the red onion and cut into thick wedges.

  • 3

    In a large mixing bowl, toss the prepared vegetables with half of the olive oil, half of the minced garlic, and a pinch of sea salt and pepper.

  • 4

    Spread the vegetables in a single layer across the baking sheet, leaving space in the center for the chicken.

  • 5

    Pat the chicken breast dry with a paper towel and rub both sides with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

  • 6

    Place the chicken breast in the center of the baking sheet surrounded by the root vegetables.

  • 7

    Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices intact, then serve immediately with the roasted vegetables.