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

About 40 minutes in total, with 15 minutes of prep and 25 minutes of roasting the chicken and vegetables together on one tray.

Is Herb Crusted Chicken with Roasted Root Vegetables a vegetarian dish?

No, it contains chicken breast, so it is not vegetarian. The chicken is rubbed with paprika, garlic, rosemary and thyme.

How do I keep chicken breast juicy in the oven?

Pat it dry, rub it with oil and herbs, and roast just until the juices run clear. Rest it for a few minutes before slicing.

Can I use dried herbs instead of fresh rosemary and thyme?

Yes, dried herbs work well. Use about a third of the amount and mix them into the oil so they do not burn on the tray.

What sauce goes with herb crusted chicken?

A simple pan gravy, a lemony yoghurt dressing or a spoon of wholegrain mustard all complement the herby chicken and roast vegetables.

Herb Crusted Chicken With Roasted Root Vegetables Recipe

Name: Herb Crusted Chicken with Roasted Root Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: English
Ingredients: NaN Fresh Halal Chicken Breast - Boneless Without Skin; 100 g Yorkshire English Carrots 100G; 1 Potato Jacket 1 Each; - Biona Capers in Olive Oil; 50G Black Garlic Cloves, 50G; - Rosemary Rosmarinus Officinalis Herb Garden Plant; - Thyme Bunched Herb; 100 G Natco Paprika Powder; - Maldon Flakes Sea Salt; 100G Rajah Black Pepper Ground 100G; 250 Ml Trs Lemon Juice 250Ml

English cuisine · 336 calories

About this recipe

Herb-Crusted Chicken with Roasted Root Vegetables is a quintessential English dinner that’s both simple and irresistibly delicious. This recipe pairs juicy chicken breast, coated in a fragrant blend of rosemary, thyme, and paprika, with a colorful medley of roasted carrots, parsnips, and potatoes. The vegetables caramelize beautifully in the oven, offering natural sweetness and a tender texture that complements the savory herbs. With 35g of protein and 8g of fiber, this dish is a balanced option for any dinner table, perfect for cozy evenings or special occasions. Preparing it is straightforward yet rewarding, with the flavors of fresh ingredients taking center stage. Serve it hot with a garnish of fresh herbs or a squeeze of lemon for added zing – a meal that feels like comfort food at its finest.

Ingredients

NaN Fresh Halal Chicken Breast - Boneless Without Skin
100 g Yorkshire English Carrots 100G
1 Potato Jacket 1 Each
- Biona Capers In Olive Oil
50G Black Garlic Cloves, 50G
- Rosemary Rosmarinus Officinalis Herb Garden Plant
- Thyme Bunched Herb
100 G Natco Paprika Powder
- Maldon Flakes Sea Salt
100G Rajah Black Pepper Ground 100G
250 Ml Trs Lemon Juice 250Ml

Instructions

1. Preheat your oven to 200°C (400°F) and prepare a baking tray with parchment paper.
2. Peel and chop the carrots, parsnips, and potatoes into evenly sized pieces for roasting.
3. In a mixing bowl, toss the vegetables with 1 tablespoon of olive oil, salt, pepper, and half the rosemary and thyme.
4. Spread the seasoned vegetables onto the prepared baking tray and set aside.
5. Pat the chicken breasts dry with a paper towel and rub them with 1 tablespoon olive oil and lemon juice.
6. Mix the remaining rosemary, thyme, paprika, garlic (minced), salt, and pepper in a small bowl.
7. Coat each chicken breast evenly with the herb-spice mixture, pressing gently to ensure it adheres.
8. Place the chicken breasts on the baking tray alongside the vegetables, leaving space between them.
9. Roast in the preheated oven for 25 minutes or until the chicken reaches an internal temperature of 75°C.
10. Stir the vegetables halfway through cooking to ensure even caramelization.
11. Remove the tray from the oven and let the chicken rest for 5 minutes before slicing.
12. Serve the chicken sliced alongside the roasted vegetables, garnished with a sprinkle of fresh herbs if desired.

How to make Herb Crusted Chicken With Roasted Root Vegetables

Season the vegetables. Preheat the oven to 200°C and line a baking tray with parchment. Chop the carrots, parsnips and potatoes evenly, toss with 1 tablespoon olive oil, salt, pepper and half the rosemary and thyme, and spread on the tray.
Coat the chicken. Pat the chicken breasts dry and rub with 1 tablespoon olive oil and lemon juice. Mix the remaining rosemary and thyme with paprika, minced garlic, salt and pepper and press it evenly onto the chicken.
Roast the tray. Place the chicken on the tray beside the vegetables, leaving space between them. Roast for 25 minutes until the chicken reaches an internal temperature of 75°C.
Stir the vegetables. Halfway through the roasting time, give the vegetables a good stir so that they cook and caramelise evenly on all sides.
Rest, slice and serve. Let the chicken rest for 5 minutes, then slice it. Serve alongside the roasted vegetables, garnished with a sprinkle of fresh herbs if desired.

Frequently asked questions

How long does it take to make Herb Crusted Chicken with Roasted Root Vegetables?: About 40 minutes in total, with 15 minutes of prep and 25 minutes of roasting the chicken and vegetables together on one tray.
Is Herb Crusted Chicken with Roasted Root Vegetables a vegetarian dish?: No, it contains chicken breast, so it is not vegetarian. The chicken is rubbed with paprika, garlic, rosemary and thyme.
How do I keep chicken breast juicy in the oven?: Pat it dry, rub it with oil and herbs, and roast just until the juices run clear. Rest it for a few minutes before slicing.
Can I use dried herbs instead of fresh rosemary and thyme?: Yes, dried herbs work well. Use about a third of the amount and mix them into the oil so they do not burn on the tray.
What sauce goes with herb crusted chicken?: A simple pan gravy, a lemony yoghurt dressing or a spoon of wholegrain mustard all complement the herby chicken and roast vegetables.