How long does Herb Crusted Chicken with Roasted Root Vegetables take?

About 40 minutes in total: 15 minutes of prep and 25 minutes of roasting. The vegetables and chicken roast on the same tray, so there is little washing up afterwards.

Is Herb Crusted Chicken with Roasted Root Vegetables vegetarian?

No, it contains chicken breast, so it is not vegetarian. The chicken is coated in rosemary, thyme, garlic and lemon.

How do I get the root vegetables crisp?

Cut the potatoes, carrots and parsnips into even chunks, toss well in oil and spread them out on the tray without crowding. Turn them once halfway.

Can I use sweet potato instead of regular potato?

Yes, sweet potato roasts well with rosemary and thyme. It softens faster, so cut it into slightly larger chunks. Parsnips also roast well.

Can I prepare the vegetables ahead?

Yes, peel and chop them earlier in the day and keep them in cold water in the fridge. Dry them thoroughly before roasting so they crisp.

Herb Crusted Chicken With Roasted Root Vegetables Recipe

Name: Herb Crusted Chicken with Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: English
Ingredients: 100 G Jumbo Garlic 100g; - Maldon Flakes Sea Salt; - Ducros Dried Thyme; 100 g Yorkshire English Carrots 100G; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 100G Rajah Black Pepper Ground 100G; 250 Ml Trs Lemon Juice 250Ml; 1 Potato Jacket 1 Each; 1 Parsnip 1 Each; 18 g Schwartz Dried Rosemary Jar 18g; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

English cuisine · 640 calories

About this recipe

Herb-Crusted Chicken with Roasted Root Vegetables is the perfect English lunch for a hearty yet healthy meal. The chicken is tender and flavorful, coated with a herb-infused crust that adds a delightful aroma and taste to every bite. Roasted carrots, parsnips, and potatoes complement the protein beautifully, offering a medley of caramelized sweetness and earthy satisfaction. This dish is not just about comfort but also about balanced nutrition. With 45 grams of protein, it provides the energy and support your body needs for the day while the fiber-rich vegetables promote good digestion. Cooking this dish is an enjoyable experience, with simple steps that lead to restaurant-quality results in under an hour. Serve it hot for a cozy lunch that feels both indulgent and wholesome.

Ingredients

100 G Jumbo Garlic 100g
- Maldon Flakes Sea Salt
- Ducros Dried Thyme
100 g Yorkshire English Carrots 100G
NaN Fresh Halal Chicken Breast - Boneless Without Skin
100G Rajah Black Pepper Ground 100G
250 Ml Trs Lemon Juice 250Ml
1 Potato Jacket 1 Each
1 Parsnip 1 Each
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 line a large baking tray with parchment paper.
2. Peel and chop the carrots, parsnips, and potatoes into even-sized chunks for uniform cooking.
3. Place the chopped vegetables in a large mixing bowl and drizzle with 2 tablespoons (30 ml) of olive oil.
4. Sprinkle the vegetables with half the dried thyme, half the dried rosemary, and a pinch of salt and pepper. Toss well to coat.
5. Spread the seasoned vegetables evenly on the prepared baking tray and set aside.
6. In a separate small bowl, mix the remaining 2 tablespoons (30 ml) olive oil, lemon juice, minced garlic, the remaining thyme and rosemary, salt, and pepper.
7. Brush the herb mixture generously over the chicken breasts, ensuring they are well-coated on all sides.
8. Arrange the chicken breasts on the same tray as the vegetables, ensuring they do not touch to allow even cooking.
9. Place the tray in the oven and roast for approximately 30 minutes or until the chicken is fully cooked and the vegetables are tender.
10. Check the internal temperature of the chicken to ensure it reaches 75°C for safe consumption.
11. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
12. Plate the chicken alongside the roasted vegetables, garnished with a sprinkle of additional black pepper if desired.

How to make Herb Crusted Chicken With Roasted Root Vegetables

Season the vegetables. Preheat the oven to 200°C and line a large tray with parchment. Chop the carrots, parsnips and potatoes into even chunks, toss with 2 tablespoons of olive oil, half the thyme and rosemary, salt and pepper, and spread on the tray.
Coat the chicken. Mix the remaining olive oil, lemon juice, minced garlic, thyme, rosemary, salt and pepper. Brush the herb mixture generously over the chicken breasts so they are well coated on all sides.
Roast together. Arrange the chicken on the tray with the vegetables, not touching. Roast for approximately 25 minutes until the chicken is fully cooked and the vegetables are tender.
Check the temperature. Check the internal temperature of each chicken breast with a thermometer to make sure it has reached 75°C for safe eating.
Rest and serve. Rest the chicken for 5 minutes out of the oven. Plate it alongside the roasted vegetables with an extra sprinkle of black pepper if desired.

Frequently asked questions

How long does Herb Crusted Chicken with Roasted Root Vegetables take?: About 40 minutes in total: 15 minutes of prep and 25 minutes of roasting. The vegetables and chicken roast on the same tray, so there is little washing up afterwards.
Is Herb Crusted Chicken with Roasted Root Vegetables vegetarian?: No, it contains chicken breast, so it is not vegetarian. The chicken is coated in rosemary, thyme, garlic and lemon.
How do I get the root vegetables crisp?: Cut the potatoes, carrots and parsnips into even chunks, toss well in oil and spread them out on the tray without crowding. Turn them once halfway.
Can I use sweet potato instead of regular potato?: Yes, sweet potato roasts well with rosemary and thyme. It softens faster, so cut it into slightly larger chunks. Parsnips also roast well.
Can I prepare the vegetables ahead?: Yes, peel and chop them earlier in the day and keep them in cold water in the fridge. Dry them thoroughly before roasting so they crisp.