Name: Herb-Roasted Chicken with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Half chicken; 0.5 cup Carrots; 0.25 cup Parsnips; 0.5 tsp Olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh rosemary; 1 tsp Fresh thyme; 1 clove 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.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Root Vegetables

Tender half chicken roasted to a crisp golden brown alongside earthy parsnips and carrots infused with fragrant garden herbs.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.0g

Fat

22.1g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Half chicken

0.5 cup Carrots

0.25 cup Parsnips

0.5 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
2
Pat the half chicken completely dry with paper towels to ensure the skin becomes exceptionally crispy during roasting.
3
In a small bowl, mix together the chopped rosemary, thyme, sea salt, and black pepper.
4
Peel and chop the carrots and parsnips into uniform one-inch chunks for even cooking.
5
Toss the vegetables with half of the olive oil and the minced garlic directly on the baking sheet.
6
Rub the remaining olive oil over the chicken skin and season the entire half chicken with the herb and salt mixture.
7
Nestle the chicken skin-side up among the vegetables and roast for 35 to 45 minutes until the internal temperature reaches 165°F.
8
Allow the chicken to rest for 10 minutes before serving to ensure the meat stays succulent and juicy.