Herb Crusted Chicken With Roasted Vegetables Recipe

British cuisine · 336 calories

About this recipe

Indulge in this delicious and nutritious herb-crusted chicken with roasted vegetables, a British-inspired dinner that’s perfect for any weekday evening. The chicken is tender and flavorful, thanks to a blend of rosemary, thyme, paprika, and garlic, while the mix of roasted carrots, potatoes, and broccoli provides a hearty and colorful accompaniment. This dish is not only packed with 38g of protein to fuel your body but also offers 8g of fiber to aid digestion and promote overall wellness. The cooking process is simple yet rewarding, combining the satisfaction of searing chicken to golden perfection and the comforting aroma of roasting vegetables. Ideal for cozy dinners, this meal is balanced and satisfying without being overly heavy. Pair it with a refreshing drink or enjoy it solo—it’s a culinary delight that fits seamlessly into your wellness goals.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 100 g Yorkshire English Carrots 100G
  • 1 Potato Jacket 1 Each
  • - Broccoli 750g
  • 100 G Jumbo Garlic 100g
  • - Biona Capers In Olive Oil
  • - Thyme Bunched Herb
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • 100 G Natco Paprika Powder
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Peel and chop the carrots and potatoes into bite-sized pieces, and cut the broccoli into florets.
  3. 3. In a mixing bowl, toss the vegetables with 2 tablespoons of olive oil, half the salt, and half the black pepper.
  4. 4. Spread the seasoned vegetables evenly on the baking tray and roast for 20 minutes.
  5. 5. Mince the garlic finely and combine it with thyme, rosemary, paprika, remaining salt, and black pepper in a small bowl.
  6. 6. Rub the chicken breasts with 1 tablespoon of olive oil, then coat them evenly with the herb mixture.
  7. 7. Heat a grill pan over medium-high heat and sear the chicken for 2 minutes on each side until golden brown.
  8. 8. Transfer the chicken to the baking tray with the vegetables and roast for another 15 minutes.
  9. 9. Drizzle the lemon juice over the chicken and vegetables and return to the oven for 2 additional minutes.
  10. 10. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
  11. 11. Arrange the chicken and vegetables on plates and garnish with a sprinkle of freshly ground black pepper if desired.