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

About 50 minutes in total, with 15 minutes of prep and 35 minutes of cooking, most of which is hands-off oven time.

Is Herb Crusted Chicken with Roasted Vegetables vegetarian?

No, it is not vegetarian as the centre of the dish is chicken breast coated in garlic, thyme, rosemary and paprika.

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and stay juicier. Roast them a little longer until cooked through with no pink inside before adding the lemon juice.

How do I get a golden herb crust on the chicken?

Sear the coated chicken in a hot grill pan for about 2 minutes on each side before it goes into the oven. This sets the herbs and adds colour without drying the meat.

Why should the herb crusted chicken rest before serving?

Resting it for 5 minutes lets the juices settle back into the meat, so it stays moist when sliced instead of leaking onto the plate.

Herb Crusted Chicken With Roasted Vegetables Recipe

Name: Herb Crusted Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: NaN Fresh Halal Chicken Breast - Boneless Without Skin; 100 g Yorkshire English Carrots 100G; 1 Potato Jacket 1 Each; 750 g 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

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

How to make Herb Crusted Chicken With Roasted Vegetables

Prepare the vegetables. Preheat the oven to 200°C and line a baking tray with parchment paper. Chop the carrots and potatoes into bite-sized pieces, cut the broccoli into florets, and toss them with 2 tablespoons of olive oil, half the salt and half the black pepper.
Roast the vegetables. Spread the seasoned vegetables evenly on the lined baking tray and roast them for 20 minutes while you prepare the chicken.
Coat the chicken. Mince the garlic and combine it with thyme, rosemary, paprika and the remaining salt and pepper. Rub the chicken breasts with 1 tablespoon of olive oil and coat them evenly with the herb mixture.
Sear and roast. Sear the chicken in a grill pan over medium-high heat for 2 minutes on each side until golden. Transfer to the tray with the vegetables and roast for 15 minutes, then drizzle with lemon juice and roast for 2 minutes more.
Rest and serve. Take the tray out and let the chicken rest for 5 minutes, making sure it is cooked through. Arrange the chicken and vegetables on plates and finish with freshly ground black pepper if you like.

Frequently asked questions

How long does the Herb Crusted Chicken with Roasted Vegetables take to make?: About 50 minutes in total, with 15 minutes of prep and 35 minutes of cooking, most of which is hands-off oven time.
Is Herb Crusted Chicken with Roasted Vegetables vegetarian?: No, it is not vegetarian as the centre of the dish is chicken breast coated in garlic, thyme, rosemary and paprika.
Can I use chicken thighs instead of breasts?: Yes, boneless chicken thighs work well and stay juicier. Roast them a little longer until cooked through with no pink inside before adding the lemon juice.
How do I get a golden herb crust on the chicken?: Sear the coated chicken in a hot grill pan for about 2 minutes on each side before it goes into the oven. This sets the herbs and adds colour without drying the meat.
Why should the herb crusted chicken rest before serving?: Resting it for 5 minutes lets the juices settle back into the meat, so it stays moist when sliced instead of leaking onto the plate.