27 Simple Healthy Roasted Chicken Recipes For Clean Eating Goals

If you're chasing clean-eating goals, healthy roasted chicken is a superstar — simple, protein-packed, and versatile. These recipes use whole ingredients and bright flavors so you can eat well without fuss. You’ll find whole birds, sheet-pan dinners, and lean breast options. I kept techniques easy so you can roast confidently and enjoy nourishing meals all week. Grab a roasting pan and your favorite herbs — let’s get cooking.

Below you’ll find 27 clean roasted chicken recipes, from whole birds to sheet-pan dinners. Pin your favorites, swap sides, and use the tips inside to keep meals healthy, simple, and delicious.

27 Simple Healthy Roasted Chicken Recipes For Clean Eating Goals

1. Classic Lemon-Herb Roasted Chicken

Bright citrus and fragrant herbs make this roast juicy and clean. The skin crisps while the meat stays tender. It’s a simple, reliable roast that pairs well with steamed greens or a salad for a balanced plate.

Ingredients

1 whole chicken (3–4 lb), patted dry
2 lemons (1 halved, 1 zested and juiced)
3 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
4 garlic cloves, smashed

Step-by-Step Instructions

Preheat & Prep: Preheat oven to 425°F (220°C). Remove giblets and pat chicken dry with paper towels.
Season: Rub olive oil over chicken. Mix lemon zest, juice, salt, pepper, rosemary, thyme, and garlic; rub under and over the skin.
Tie & Roast: Tie legs with kitchen twine and place breast-side up in a roasting pan. Roast 60–75 minutes until skin is golden and internal temp reads 165°F (74°C) at the thickest part. A meat thermometer helps—try an Instant-Read Meat Thermometer.
Rest & Serve: Rest 10–15 minutes before carving. Squeeze pan juices over slices and serve.

2. Olive Oil Garlic Butter Roasted Chicken (Light)

This lighter take uses olive oil and garlic for rich flavor without heavy butter. The skin crisps and the meat stays moist, making it a great weekday roast for clean eaters.

Ingredients

4 bone-in, skin-on chicken thighs (about 2 lb)
3 tbsp extra-virgin olive oil
4 garlic cloves, minced
1 tsp sea salt
1/2 tsp black pepper
1 tbsp chopped fresh parsley
1 tsp lemon zest

Step-by-Step Instructions

Heat Oven: Preheat to 400°F (200°C). Line a baking sheet with foil or use a Half Sheet Pan.
Coat Chicken: Mix olive oil, garlic, salt, pepper, parsley, and lemon zest. Rub over thighs, under skin where possible.
Roast: Place skin-side up and roast 35–40 minutes until internal temp is 165°F (74°C) and skin is crisp.
Finish & Serve: Let rest 5 minutes. Spoon any pan juices over thighs and serve.

3. Spatchcock Lemon-Rosemary Roast Chicken

Spatchcocking speeds roasting and gives even browning. Lemon and rosemary add freshness. It’s perfect for fast weeknight dinners and for slicing into salads or grain bowls.

Ingredients

1 whole chicken (3–4 lb), backbone removed and flattened
3 tbsp olive oil
2 tbsp chopped rosemary
1 tbsp lemon zest
2 tsp sea salt
1 tsp black pepper
4 garlic cloves, minced

Step-by-Step Instructions

Preheat & Prep: Preheat oven to 425°F (220°C). Pat chicken dry and rub oil over both sides.
Season: Mix rosemary, lemon zest, garlic, salt, and pepper; press onto skin and under skin where possible.
Roast Flattened: Place breast-side up on a rimmed baking sheet. Roast 35–45 minutes, until juices run clear and thickest part reaches 165°F (74°C).
Rest & Slice: Rest 10 minutes, then carve into serving pieces.

4. Sheet-Pan Chicken With Root Vegetables

One-pan dinners keep cleanup easy. Roasting chicken with root vegetables creates caramelized edges and comforting flavors. Great for meal prep and balanced family meals.

Ingredients

6 bone-in chicken thighs (about 3 lb)
2 cups cubed sweet potatoes
2 carrots, cut into 1-inch pieces
1 large parsnip, cut into 1-inch pieces
3 tbsp olive oil, divided
2 tsp dried thyme
1 tsp salt
1/2 tsp pepper

Step-by-Step Instructions

Preheat & Toss Veggies: Preheat oven to 425°F (220°C). Toss vegetables with 1½ tbsp olive oil, thyme, salt, and pepper on a rimmed sheet pan.
Season Chicken: Rub remaining oil on chicken and season with salt and pepper. Nestle thighs among vegetables skin-side up.
Roast Together: Roast 35–45 minutes, turning veggies once, until chicken is 165°F (74°C) and vegetables are tender and caramelized.
Plate & Serve: Let rest 5 minutes. Serve warm with pan-roasted veggies.

5. Greek Lemon Oregano Roasted Chicken

Bright lemon and oregano give this roast classic Greek vibes. It’s aromatic, lean, and great with a side of roasted vegetables or a fresh cucumber salad.

Ingredients

1 whole chicken (3–4 lb) or 6 chicken leg quarters
3 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh oregano (or 2 tsp dried)
1 tsp salt
1/2 tsp black pepper
1 red onion, quartered

Step-by-Step Instructions

Preheat Oven: Preheat to 425°F (220°C). Place chicken in a roasting dish with onion.
Mix Marinade: Whisk olive oil, lemon juice, oregano, salt, and pepper. Rub all over chicken and under skin.
Roast: Roast 60–75 minutes for a whole bird, 35–45 minutes for quarters, until internal temp is 165°F (74°C) and juices run clear.
Rest & Serve: Rest 10 minutes, carve, and serve with lemon wedges.

6. Moroccan-Spiced Roasted Chicken With Citrus

Warm spices and sweet citrus make this roast exotic yet clean. Cumin, coriander, and paprika give depth without heavy sauces. It pairs well with quinoa or roasted cauliflower.

Ingredients

4 bone-in chicken breasts or thighs (about 2–2.5 lb)
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
1 tsp salt
1 orange, sliced thin

Step-by-Step Instructions

Preheat & Season: Preheat oven to 400°F (200°C). Mix oil and spices; rub over chicken.
Arrange With Citrus: Place chicken on a baking dish, tuck orange slices around and under pieces.
Roast: Roast 30–40 minutes until internal temp reaches 165°F (74°C) and skin is golden.
Rest & Garnish: Rest 5 minutes and garnish with chopped cilantro before serving.

7. Yogurt-Marinated Roast Chicken

Greek yogurt tenderizes while keeping chicken moist. The marinade is clean, tangy, and full of garlic and lemon. Roast for tender, flavorful meat that’s great for wraps or salads.

Ingredients

4 boneless skinless chicken breasts
1 cup plain Greek yogurt
2 tbsp lemon juice
3 garlic cloves, minced
1 tbsp olive oil
1 tsp paprika
1 tsp salt
1/2 tsp black pepper

Step-by-Step Instructions

Marinate: Whisk yogurt, lemon juice, garlic, oil, paprika, salt, and pepper. Coat chicken and refrigerate at least 2 hours or overnight.
Preheat & Prep: Preheat oven to 400°F (200°C). Transfer chicken to a greased baking dish. Wipe excess marinade if it’s too thick.
Roast: Roast 20–25 minutes until an instant-read thermometer is 165°F (74°C).
Rest & Slice: Rest 5 minutes. Slice and serve over greens or in whole-grain pita.

8. Balsamic-Roasted Chicken With Cherry Tomatoes

Balsamic adds tangy-sweet depth with minimal sugar. Cherry tomatoes roast into jammy bursts that pair perfectly with the chicken. Serve with steamed greens or cauliflower rice.

Ingredients

6 bone-in chicken thighs
3 tbsp balsamic vinegar
2 tbsp olive oil
2 tsp honey (optional, small amount)
1 cup cherry tomatoes
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper

Step-by-Step Instructions

Preheat & Mix Glaze: Preheat oven to 400°F (200°C). Whisk balsamic, oil, honey (if using), garlic, salt, and pepper.
Coat Chicken: Toss chicken in glaze and place skin-side up on a baking dish. Scatter tomatoes around.
Roast: Roast 35–40 minutes, basting once, until chicken reaches 165°F (74°C) and tomatoes are blistered.
Serve: Spoon pan juices and roasted tomatoes over chicken and serve.

9. Honey-Mustard Roast Chicken (Light Honey)

A touch of honey balances tangy mustard for a clean, homey glaze. Use a small amount of honey for sweetness while keeping it healthy. Great with roasted vegetables.

Ingredients

8 chicken drumsticks (about 2.5 lb)
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
1 tbsp honey
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Step-by-Step Instructions

Preheat & Mix Glaze: Preheat oven to 425°F (220°C). Whisk mustards, honey, olive oil, salt, and pepper.
Coat & Arrange: Brush drumsticks with glaze and place on a baking sheet lined with parchment.
Roast: Roast 30–35 minutes, turning and glazing halfway, until internal temp is 165°F (74°C) and exterior is caramelized.
Rest & Garnish: Rest 5 minutes and sprinkle with chopped chives before serving.

10. Za'atar Roasted Chicken With Sumac Onions

Za'atar brings herbaceous, nutty notes while sumac onions add tang. This Middle Eastern-inspired roast is simple yet bright. Serve with whole-grain flatbread or a tabbouleh salad.

Ingredients

4 bone-in chicken thighs
2 tbsp za’atar spice blend
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 red onion, thinly sliced and tossed with 1 tsp sumac

Step-by-Step Instructions

Preheat & Season: Preheat oven to 400°F (200°C). Rub chicken with olive oil, za’atar, salt, and pepper.
Arrange: Place chicken skin-side up on a roasting pan and tuck sumac onions around it.
Roast: Roast 35–40 minutes until internal temp is 165°F (74°C) and skin is crisp.
Rest & Serve: Rest 5 minutes and serve with onions and lemon wedges.

11. Dijon And Thyme Roast Chicken

Dijon gives a bright tang while thyme keeps the flavor herb-forward. This roast is lean and quick, ideal for weeknight dinners or salads.

Ingredients

4 boneless, skinless chicken breasts
2 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp chopped fresh thyme
1 tsp salt
1/2 tsp black pepper

Step-by-Step Instructions

Preheat & Coat: Preheat to 400°F (200°C). Mix Dijon, oil, thyme, salt, and pepper. Brush onto chicken.
Arrange: Place breasts on a greased baking dish spaced apart.
Roast: Roast 18–22 minutes until internal temp is 165°F (74°C) and juices run clear.
Rest & Slice: Rest 5 minutes, then slice and serve.

12. Pesto-Roasted Chicken With Tomatoes

Fresh pesto elevates roasted chicken with basil, garlic, and olive oil. Tomatoes roast to a sweet finish. This is a bright, veggie-forward meal with Mediterranean vibes.

Ingredients

6 bone-in chicken thighs
1/2 cup basil pesto (store-bought or homemade)
1 cup cherry tomatoes, halved
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper

Step-by-Step Instructions

Preheat & Prep: Preheat oven to 400°F (200°C). Pat chicken dry and brush each piece lightly with olive oil.
Top With Pesto: Spoon pesto over chicken pieces and scatter tomatoes around.
Roast: Roast 35–40 minutes until chicken reaches 165°F (74°C) and tomatoes are blistering.
Serve: Rest 5 minutes and serve with a green salad.

13. Herbed Chicken With Lemony Brussels Sprouts

Roasting chicken with Brussels sprouts gives crispy edges and bright lemon notes. This one-pan roast is hearty, healthy, and quick to prepare.

Ingredients

4 bone-in chicken thighs
1 lb Brussels sprouts, halved
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper

Step-by-Step Instructions

Preheat: Preheat oven to 425°F (220°C). Toss Brussels sprouts with 1 tbsp olive oil, lemon juice, zest, salt, and pepper.
Season Chicken: Rub remaining oil and thyme over chicken thighs.
Arrange & Roast: Place chicken skin-side up among sprouts on a baking sheet. Roast 35–40 minutes until sprouts are caramelized and chicken hits 165°F (74°C).
Rest & Serve: Rest 5 minutes and serve with extra lemon wedges.

14. Paprika And Cumin Roasted Chicken Thighs

Smoky paprika and warm cumin create a rich, clean spice profile. These thighs roast up juicy with a deep color and bold flavor, great on a bed of greens or with brown rice.

Ingredients

6 bone-in chicken thighs
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 garlic clove, minced

Step-by-Step Instructions

Preheat & Mix Rub: Preheat oven to 425°F (220°C). Combine oil, paprika, cumin, garlic, salt, and pepper.
Coat Chicken: Rub mixture all over thighs.
Roast: Place skin-side up on a baking sheet and roast 35–40 minutes until internal temp is 165°F (74°C) and skin is crisp.
Rest & Garnish: Rest 5 minutes and garnish with chopped cilantro.

15. Garlic-Lemon Olive Oil Roast Chicken

Simple garlic and lemon-infused olive oil keeps flavors fresh and clean. This roast is lean, bright, and perfect for slicing over salads or grain bowls.

Ingredients

4 boneless, skin-on chicken breasts
3 tbsp olive oil
3 garlic cloves, thinly sliced
2 tbsp lemon juice
1 tsp lemon zest
1 tsp salt
1/2 tsp pepper

Step-by-Step Instructions

Preheat Oven: Preheat to 425°F (220°C). Place chicken on a baking dish.
Make Infusion: Warm olive oil with garlic briefly to mellow, then cool slightly and mix with lemon juice, zest, salt, and pepper. Brush on chicken.
Roast: Roast 20–25 minutes until skin is golden and internal temp is 165°F (74°C).
Rest & Serve: Rest 5 minutes and drizzle pan juices over slices.

16. Parmesan-Crusted Roast Chicken (Light)

A light Parmesan crust adds savory crunch without heavy breading. Use grated Parmesan and herbs for a clean, tasty finish that pairs well with steamed veggies.

Ingredients

4 boneless, skinless chicken breasts
1/2 cup finely grated Parmesan
1 tbsp olive oil
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

Step-by-Step Instructions

Preheat: Preheat oven to 400°F (200°C). Lightly oil a baking dish.
Coat: Mix Parmesan, oregano, salt, and pepper. Press mixture onto tops of chicken breasts after brushing lightly with olive oil.
Roast: Roast 18–22 minutes until internal temp is 165°F (74°C) and crust is golden.
Rest & Serve: Rest 5 minutes, then serve with lemon wedges.

17. Roast Chicken With Fennel And Oranges

Fennel and orange lend sweetness and anise notes. The veg softens in the chicken juices, creating a fragrant, elegant roast without added sugars.

Ingredients

1 whole chicken (3–4 lb)
1 large fennel bulb, thinly sliced
2 oranges, sliced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp chopped fresh parsley

Step-by-Step Instructions

Preheat: Preheat oven to 425°F (220°C). Layer fennel and orange slices in a roasting pan.
Season Chicken: Rub chicken with olive oil, salt, and pepper and place on top of fennel and oranges.
Roast: Roast 60–75 minutes until chicken reaches 165°F (74°C) and skin is brown.
Rest & Serve: Rest 10 minutes and serve with fennel and orange slices spooned over.

18. Harissa-Roasted Chicken With Yogurt Drizzle

Harissa adds smoky heat while a cooling yogurt drizzle balances it. This Middle Eastern-influenced roast is full-flavored and fits clean-eating patterns when using whole spices.

Ingredients

4 bone-in chicken thighs
2 tbsp harissa paste
2 tbsp olive oil
1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 tsp salt

Step-by-Step Instructions

Preheat & Coat: Preheat oven to 400°F (200°C). Mix harissa and oil; coat chicken evenly.
Roast: Arrange on a baking sheet skin-side up and roast 35–40 minutes until 165°F (74°C).
Make Drizzle: Whisk yogurt with lemon juice and salt while chicken rests.
Serve: Drizzle yogurt over chicken and sprinkle with cilantro.

19. Thai-Style Roast Chicken With Lime And Cilantro

Zesty lime, garlic, and cilantro create a fresh Thai-inspired roast. Light fish sauce and a touch of honey (optional) add depth without heavy sauces.

Ingredients

4 chicken thighs or breasts
2 tbsp lime juice
2 tbsp olive oil
1 tbsp fish sauce (optional)
2 garlic cloves, minced
1 tsp grated ginger
1 tsp honey (optional)
1/4 cup chopped cilantro

Step-by-Step Instructions

Marinate: Combine lime juice, oil, fish sauce, garlic, ginger, honey, and cilantro. Marinate chicken 30 minutes to 2 hours.
Preheat: Preheat oven to 400°F (200°C).
Roast: Place chicken on a baking tray and roast 25–35 minutes until 165°F (74°C).
Rest & Garnish: Rest 5 minutes and garnish with extra cilantro and lime wedges.

20. Maple-Soy Roasted Chicken (Light Maple)

A small amount of pure maple syrup adds caramelized depth balanced by low-sodium soy. Use sparingly for clean flavor that roasts into a beautiful glaze.

Ingredients

4 chicken thighs
2 tbsp low-sodium soy sauce or tamari
1 tbsp pure maple syrup
1 tbsp olive oil
1 garlic clove, minced
1 tsp grated ginger

Step-by-Step Instructions

Preheat & Mix Glaze: Preheat oven to 400°F (200°C). Whisk soy, maple, oil, garlic, and ginger.
Coat Chicken: Brush glaze over chicken and place on a baking sheet.
Roast: Roast 35–40 minutes until glazed and 165°F (74°C). Baste once.
Rest & Serve: Rest 5 minutes and sprinkle with sliced scallions and sesame seeds.

21. Herb-Crusted Whole Chicken With Mustard Rub

A mustard-herb rub forms a flavorful crust that seals in juices. This roast is fragrant and straightforward, perfect for Sunday dinners and leftovers.

Ingredients

1 whole chicken (3–4 lb)
2 tbsp Dijon mustard
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper

Step-by-Step Instructions

Preheat: Preheat oven to 425°F (220°C). Pat chicken dry.
Make Rub: Mix mustard, herbs, oil, salt, and pepper. Rub over entire chicken and under skin where possible.
Roast: Place breast-side up and roast 60–75 minutes until 165°F (74°C).
Rest & Carve: Rest 10–15 minutes before carving.

22. Roasted Chicken And Sweet Potato Traybake

Sweet potatoes roast alongside chicken for a nutritious, colorful meal. The natural sweetness complements savory spices for an easy one-pan dinner.

Ingredients

4 bone-in chicken thighs
2 medium sweet potatoes, cubed
1 red onion, cut into wedges
3 tbsp olive oil, divided
1 tsp smoked paprika
1 tsp salt
1/2 tsp pepper

Step-by-Step Instructions

Preheat & Toss Veggies: Preheat oven to 425°F (220°C). Toss sweet potatoes and onion with 2 tbsp oil, paprika, salt, and pepper.
Season Chicken: Rub remaining oil on chicken and season.
Arrange & Roast: Arrange chicken among vegetables on a sheet pan and roast 35–45 minutes until chicken is 165°F (74°C) and potatoes are tender.
Rest & Serve: Rest 5 minutes and serve.

23. Mediterranean Olive And Lemon Roast Chicken

Olives, lemon, and oregano bring Mediterranean brightness and healthy fats. This roast is savory, tangy, and ideal with whole grains or a leafy green salad.

Ingredients

4 bone-in chicken thighs
1/2 cup pitted green olives
2 lemons, sliced
3 tbsp olive oil
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper

Step-by-Step Instructions

Preheat Oven: Preheat to 400°F (200°C). Toss olives and lemon slices with 1 tbsp oil.
Season Chicken: Rub chicken with remaining oil, oregano, salt, and pepper.
Roast Together: Arrange chicken with olives and lemons and roast 35–40 minutes until 165°F (74°C) and fragrant.
Serve: Rest 5 minutes and serve with pan juices.

24. Roast Chicken With Mushrooms And Thyme

Mushrooms add umami and soak up savory juices. Thyme keeps the flavor herbaceous. This roast is cozy and pairs well with a side of whole grains.

Ingredients

4 bone-in chicken thighs
8 oz cremini mushrooms, halved
2 tbsp olive oil
1 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp pepper
2 garlic cloves, sliced

Step-by-Step Instructions

Preheat & Prep: Preheat oven to 400°F (200°C). Toss mushrooms with 1 tbsp oil, salt, and pepper.
Season Chicken: Rub chicken with remaining oil and thyme. Place in a cast-iron skillet or baking dish. Add mushrooms and garlic around pieces.
Roast: Roast 35–40 minutes until chicken reaches 165°F (74°C) and mushrooms are golden.
Rest & Serve: Rest 5 minutes and serve warm.

25. Turmeric-Ginger Roast Chicken With Roasted Carrots

Turmeric and ginger lend anti-inflammatory benefits and warm flavor. Roasted carrots caramelize beautifully alongside the chicken for a healthy, vibrant meal.

Ingredients

4 bone-in chicken thighs
2 tbsp olive oil
1 tsp ground turmeric
1 tsp grated fresh ginger
1 tsp salt
1/2 tsp pepper
4 carrots, cut into batons

Step-by-Step Instructions

Preheat: Preheat oven to 425°F (220°C). Toss carrots with 1 tbsp oil and a pinch of salt.
Season Chicken: Mix oil, turmeric, ginger, salt, and pepper; rub onto chicken.
Roast: Arrange chicken and carrots on a sheet pan and roast 35–40 minutes until chicken hits 165°F (74°C) and carrots are tender.
Serve: Rest briefly and serve with chopped parsley.

26. Rosemary-Garlic Roast Chicken Breast (Quick)

This quick roast is perfect when you need lean protein fast. Rosemary and garlic create a fragrant crust while the breast stays juicy when roasted properly.

Ingredients

4 boneless, skin-on chicken breasts
2 tbsp olive oil
2 tbsp chopped fresh rosemary
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper

Step-by-Step Instructions

Preheat & Prep: Preheat oven to 425°F (220°C). Pat breasts dry and rub with oil.
Season: Mix rosemary, garlic, salt, and pepper and press onto the chicken.
Roast: Roast 18–22 minutes until internal temp is 165°F (74°C) and juices run clear. A Roasting Pan helps with even browning.
Rest & Slice: Rest 5 minutes, then slice thinly to serve.

27. Minimal Salt Citrus-Roast Whole Chicken (Low-Sodium)

This low-sodium roast uses citrus and herbs for maximum flavor without much salt. It’s a clean-eating-friendly option for anyone watching sodium while enjoying bold tastes.

Ingredients

1 whole chicken (3–4 lb)
2 oranges, quartered
1 lemon, quartered
3 tbsp olive oil
2 tbsp chopped fresh herbs (rosemary, thyme, parsley)
1/2 tsp black pepper

Step-by-Step Instructions

Preheat: Preheat oven to 425°F (220°C). Pat chicken dry and tuck citrus into cavity.
Rub With Oil & Herbs: Rub olive oil and herbs all over the bird. Use only pepper for seasoning; omit salt for low-sodium needs.
Roast: Roast 60–75 minutes until internal temp is 165°F (74°C) and juices run clear. Citrus will caramelize slightly.
Rest & Serve: Rest 10–15 minutes, then carve and serve with roasted citrus slices.

Final Thoughts

You now have 27 healthy roasted chicken recipes to mix and match across weeks. Many are one-pan or sheet-pan friendly, which saves time and cleanup and keeps meals nourishing.

Try a few different herb and spice profiles to find favorites. Pin the recipes you love, and tweak sides to match your clean-eating goals — roasting is forgiving and perfect for simple, tasty meals.

(Helpful tools mentioned above: Instant-Read Meat Thermometer, Half Sheet Pan, Roasting Pan.)