How long does Golden Herb Chicken and Veggie Skillet take to make?

About 40 minutes, with 15 minutes of prep and 25 minutes of cooking.

How do I make sure the baby potatoes cook in time in Golden Herb Chicken and Veggie Skillet?

Halve them, or quarter any larger ones, so they are roughly the size of the carrot sticks. Place them cut side down for better browning.

Can I use dried rosemary and thyme?

Yes, use about a third of the amount of fresh herbs, and rub them into the chicken with the oil so they do not scorch.

What can I use instead of broccoli in the herb chicken skillet?

Swap it for green beans, cauliflower florets or asparagus. They roast in a similar time alongside the chicken.

Is this herb chicken skillet vegetarian?

No, it is made with chicken breast, so it is not vegetarian.

Golden Herb Chicken And Veggie Skillet Recipe

Name: Golden Herb Chicken and Veggie Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: English
Ingredients: 100 G Jumbo Garlic 100g; - Thyme Bunched Herb; 4 Pack Fresh Carrots - Pack Of 4; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; 250 Ml Trs Lemon Juice 250Ml; 1 Kg Harry & Percy British Salad Potatoes; 450G Pack'D Organic Broccoli Florets; 100 g Rajah Ground Black Pepper 100 g; 18 g Schwartz Dried Rosemary Jar 18g; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

English cuisine · 341 calories

About this recipe

Golden Herb Chicken and Veggie Skillet is your go-to breakfast for a hearty and nutritious start to the day. This dish pairs tender chicken breasts with perfectly roasted carrots, baby potatoes, and broccoli florets, seasoned with rosemary, thyme, and a hint of garlic. The golden-brown chicken is juicy and flavorful, while the vegetables are crisp on the outside and tender inside. Packed with 33g of protein and 8g of fiber, it fuels your morning with energy and supports your health goals. Ideal for a weekend brunch or a weekday meal prep, this skillet combines simplicity and bold flavors, making it a favorite for anyone seeking a balanced and satisfying breakfast experience. Serve it warm, drizzle with pan juices, and enjoy the comforting aroma of roasted herbs filling your kitchen.

Ingredients

100 G Jumbo Garlic 100g
- Thyme Bunched Herb
4 Pack Fresh Carrots - Pack Of 4
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
250 Ml Trs Lemon Juice 250Ml
1 Kg Harry & Percy British Salad Potatoes
450G Pack'D Organic Broccoli Florets
100 g Rajah Ground Black Pepper 100 G
18 g Schwartz Dried Rosemary Jar 18g
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Preheat your oven to 200°C and prepare a large skillet or roasting pan.
2. Peel and cut the carrots into thin sticks and halve the baby potatoes.
3. In a mixing bowl, toss the chicken breasts with 1 tbsp olive oil, 2 minced garlic cloves, the lemon juice, 1 tsp dried rosemary, the thyme leaves, ½ tsp salt and a pinch of pepper.
4. Arrange the seasoned chicken in the centre of the skillet and surround it with the carrots, potatoes and broccoli florets.
5. Drizzle the remaining 1 tbsp olive oil over the vegetables and lightly season them with salt and pepper.
6. Roast the skillet in the oven for about 25-30 minutes until the chicken is cooked through with no pink inside and the vegetables are tender.
7. Turn the chicken and stir the vegetables halfway through cooking to ensure even browning.
8. Once done, remove the skillet from the oven and let it rest for a couple of minutes.
9. Plate the chicken with the roasted vegetables and drizzle any pan juices over the top.
10. Serve warm.

How to make Golden Herb Chicken And Veggie Skillet

Preheat and prep vegetables. Preheat the oven to 200°C and prepare a large skillet or roasting pan. Peel and cut the carrots into thin sticks and halve the baby potatoes.
Season the chicken. Toss the chicken breasts in a mixing bowl with olive oil, garlic, lemon juice, rosemary, thyme, salt and pepper until evenly coated.
Arrange the skillet. Place the chicken in the centre of the skillet and surround it with the carrots, potatoes and broccoli florets. Drizzle the remaining olive oil over the vegetables and season lightly with salt and pepper.
Roast until cooked. Roast in the oven for about 25 minutes, turning the chicken and stirring the vegetables halfway, until the chicken is fully cooked and the vegetables are tender. Rest for a couple of minutes.
Plate and serve. Plate the chicken with the roasted vegetables, drizzle any pan juices over the top and serve warm while everything is still juicy.

Frequently asked questions

How long does Golden Herb Chicken and Veggie Skillet take to make?: About 40 minutes, with 15 minutes of prep and 25 minutes of cooking.
How do I make sure the baby potatoes cook in time in Golden Herb Chicken and Veggie Skillet?: Halve them, or quarter any larger ones, so they are roughly the size of the carrot sticks. Place them cut side down for better browning.
Can I use dried rosemary and thyme?: Yes, use about a third of the amount of fresh herbs, and rub them into the chicken with the oil so they do not scorch.
What can I use instead of broccoli in the herb chicken skillet?: Swap it for green beans, cauliflower florets or asparagus. They roast in a similar time alongside the chicken.
Is this herb chicken skillet vegetarian?: No, it is made with chicken breast, so it is not vegetarian.