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

Oven-roasted chicken breast and caramelized root vegetables seasoned with a fragrant garlic-herb rub for a comforting and savory meal.

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NUTRITION

471kcal
Protein
51.2g
Fat
17.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.75 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 baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the carrots and parsnips, then chop them into uniform 1-inch pieces to ensure they roast evenly alongside the chicken.

  • 3

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

  • 4

    Place the chicken breast and the chopped root vegetables onto the prepared baking sheet in a single layer.

  • 5

    Brush the herb and garlic oil mixture generously over the chicken breast and toss the vegetables until they are thoroughly coated.

  • 6

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

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

Oven-roasted chicken breast and caramelized root vegetables seasoned with a fragrant garlic-herb rub for a comforting and savory meal.

NUTRITION

471kcal
Protein
51.2g
Fat
17.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 cup parsnips

0.75 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 baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the carrots and parsnips, then chop them into uniform 1-inch pieces to ensure they roast evenly alongside the chicken.

  • 3

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

  • 4

    Place the chicken breast and the chopped root vegetables onto the prepared baking sheet in a single layer.

  • 5

    Brush the herb and garlic oil mixture generously over the chicken breast and toss the vegetables until they are thoroughly coated.

  • 6

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