How long does Crispy Lemon Herb Chicken with Roasted Veggies take?

About 35 minutes in total, with 10 minutes of prep for the herb marinade and vegetables and 25 minutes of roasting the chicken thighs, carrots and parsnips on one tray.

Is Crispy Lemon Herb Chicken with Roasted Veggies vegetarian?

No, the dish is built around skin-on chicken thighs rubbed with lemon, garlic and herbs, so it is not vegetarian.

How do I get crispy skin on roasted chicken thighs?

Pat the thighs completely dry, roast them skin side up at 200°C uncovered, and leave space around them on the tray so steam escapes and the skin can crisp.

What other vegetables can I roast alongside the chicken?

Sweet potato, red onion wedges or butternut squash roast well with the carrots and parsnips. Cut everything to a similar size so it all turns tender together.

Can I use ordinary garlic instead of black garlic?

Yes, finely minced fresh garlic works. Black garlic is mellow and sweet, so fresh garlic gives a sharper, punchier flavour; use a little less if you prefer it gentle.

Crispy Lemon Herb Chicken With Roasted Veggies Recipe

Name: Crispy Lemon Herb Chicken with Roasted Veggies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: English
Ingredients: 4X150G Boneless Chicken Thighs 4X150G (Skin On); 1 Lemon - 1 Each; 50G Black Garlic Cloves, 50G; - Rosemary Rosmarinus Officinalis Herb Garden Plant; - Ducros Dried Thyme; - Biona Capers in Olive Oil; 100 g Yorkshire English Carrots 100G; - Maldon Flakes Sea Salt; 100G Rajah Black Pepper Ground 100G

English cuisine · 324 calories

About this recipe

Crispy Lemon Herb Chicken with Roasted Veggies is a delicious English-inspired lunch that pairs juicy, zesty chicken thighs with perfectly roasted carrots and parsnips. The chicken is marinated in a blend of olive oil, fresh rosemary, thyme, garlic, and lemon juice, giving it a refreshing and aromatic flavor. The vegetables are seasoned simply with olive oil, salt, and pepper, then roasted to caramelized perfection. This balanced dish delivers 34g of protein, helping power your day, while the fiber-rich vegetables keep you satisfied. Easy to prepare in under 35 minutes, this meal is ideal for a quick weekday lunch or a casual weekend treat. Serve it warm and enjoy the comforting textures and vibrant flavors that make it a crowd-pleaser.

Ingredients

4X150G Boneless Chicken Thighs 4X150G (Skin On)
1 Lemon - 1 Each
50G Black Garlic Cloves, 50G
- Rosemary Rosmarinus Officinalis Herb Garden Plant
- Ducros Dried Thyme
- Biona Capers In Olive Oil
100 g Yorkshire English Carrots 100G
- Maldon Flakes Sea Salt
100G Rajah Black Pepper Ground 100G

Instructions

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. Zest the lemon and juice half of it; set aside the zest and juice for later use.
3. Mince the garlic cloves finely and chop the rosemary and thyme leaves.
4. In a bowl, mix the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
5. Rub the chicken thighs thoroughly with the marinade and let them sit for 10 minutes.
6. Peel and chop the carrots and parsnips into bite-sized pieces, then toss them in olive oil, salt, and pepper.
7. Arrange the marinated chicken and vegetables on the baking tray, keeping them in separate sections.
8. Roast in the oven for 25 minutes, turning the vegetables halfway through for even cooking.
9. Check the chicken for doneness; its internal temperature should be 75°C and the skin should be crispy.
10. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
11. Garnish the chicken with lemon zest and serve alongside the roasted vegetables.

How to make Crispy Lemon Herb Chicken With Roasted Veggies

Prep tray and flavourings. Preheat the oven to 200°C and line a baking tray with parchment paper. Zest the lemon and juice half of it, mince the garlic and chop the rosemary and thyme.
Marinate the chicken. Mix the olive oil, lemon juice, garlic, rosemary, thyme, salt and pepper. Rub it thoroughly over the chicken thighs and leave for 10 minutes.
Prepare the vegetables. Peel the carrots and parsnips, chop into bite-sized pieces and toss in olive oil, salt and pepper. Arrange them on the tray in a separate section from the chicken.
Roast until cooked. Roast for 25 minutes, turning the vegetables halfway through. The chicken is done when it reaches an internal temperature of 75°C and the skin is crispy.
Rest and serve. Let the chicken rest for 5 minutes, then garnish it with the lemon zest and serve alongside the roasted vegetables.

Frequently asked questions

How long does Crispy Lemon Herb Chicken with Roasted Veggies take?: About 35 minutes in total, with 10 minutes of prep for the herb marinade and vegetables and 25 minutes of roasting the chicken thighs, carrots and parsnips on one tray.
Is Crispy Lemon Herb Chicken with Roasted Veggies vegetarian?: No, the dish is built around skin-on chicken thighs rubbed with lemon, garlic and herbs, so it is not vegetarian.
How do I get crispy skin on roasted chicken thighs?: Pat the thighs completely dry, roast them skin side up at 200°C uncovered, and leave space around them on the tray so steam escapes and the skin can crisp.
What other vegetables can I roast alongside the chicken?: Sweet potato, red onion wedges or butternut squash roast well with the carrots and parsnips. Cut everything to a similar size so it all turns tender together.
Can I use ordinary garlic instead of black garlic?: Yes, finely minced fresh garlic works. Black garlic is mellow and sweet, so fresh garlic gives a sharper, punchier flavour; use a little less if you prefer it gentle.