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

Chicken breast and earthy root vegetables roasted to perfection with aromatic garlic and herbs for a comforting, golden-brown finish.

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NUTRITION

567kcal
Protein
47.9g
Fat
19.5g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.5 cup Sweet potato

1 tbsp Olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried 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 baking sheet with parchment paper.

  • 2

    Peel and chop the carrots, parsnips, and sweet potato into uniform 1-inch cubes for even cooking.

  • 3

    Place the chicken breast and the chopped root vegetables onto the prepared baking sheet.

  • 4

    In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

  • 5

    Drizzle the herb oil mixture over the chicken and vegetables, using your hands or tongs to ensure everything is thoroughly coated.

  • 6

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

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

Chicken breast and earthy root vegetables roasted to perfection with aromatic garlic and herbs for a comforting, golden-brown finish.

NUTRITION

567kcal
Protein
47.9g
Fat
19.5g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Parsnips

0.5 cup Sweet potato

1 tbsp Olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Peel and chop the carrots, parsnips, and sweet potato into uniform 1-inch cubes for even cooking.

  • 3

    Place the chicken breast and the chopped root vegetables onto the prepared baking sheet.

  • 4

    In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

  • 5

    Drizzle the herb oil mixture over the chicken and vegetables, using your hands or tongs to ensure everything is thoroughly coated.

  • 6

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