Herb Crusted Chicken With Roasted Vegetables Recipe

English cuisine · 1 servings · 261 calories

Herb Crusted Chicken with Roasted Vegetables recipe

About this recipe

Discover the perfect blend of flavors with our Herb-Crusted Chicken with Roasted Vegetables recipe. This delightful English dinner pairs tender, herb-marinated chicken breasts with a medley of carrots, mooli radish, and cucumber for a wholesome and satisfying meal. The chicken is seasoned with Moroccan spices and cooked to perfection in an air fryer, ensuring it's juicy and flavorful. The roasted vegetables add a comforting touch while providing essential nutrients like fiber and vitamins. With 36g of protein per serving, this dish is ideal for gym-goers and busy professionals seeking a balanced yet delicious meal. Ready in just 35 minutes, it’s a quick and nutritious option for a busy weeknight dinner.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 4 Pack Fresh Carrots - Pack Of 4
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 1 Piece Cucumber 1Pc
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml
  • 55G Mill & Mortar Organic Ras El Hanout, 55G
  • 100 G Jumbo Garlic 100g
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g
  • - Schwartz Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Preheat your air fryer to 180°C for 5 minutes to ensure even cooking.
  2. 2. Season the chicken breasts with salt, pepper, and 1/2 teaspoon of ras el hanout, coating evenly.
  3. 3. Finely chop the parsley and garlic, and mix with the thyme, 1 tablespoon of olive oil and the lemon juice to create a herb marinade.
  4. 4. Rub the herb marinade onto the chicken breasts and let them sit while preparing the vegetables.
  5. 5. Peel and chop the carrots and mooli radish into bite-sized chunks; cut the cucumber into thick slices.
  6. 6. Toss the carrots and mooli radish with 1 tablespoon of olive oil, salt, pepper, and a pinch of ras el hanout.
  7. 7. Place the chicken breasts in the air fryer basket and arrange the seasoned vegetables around them.
  8. 8. Air fry the chicken and vegetables at 180°C for 20-25 minutes, flipping the chicken halfway through for even browning.
  9. 9. Check the chicken's internal temperature with a meat thermometer to ensure it has reached 75°C.
  10. 10. Remove the chicken and vegetables from the air fryer and let the chicken rest for 5 minutes to retain juiciness.
  11. 11. Arrange the chicken and vegetables on a serving platter, garnished with fresh parsley.
  12. 12. Serve warm with a side of cucumber slices for a refreshing crunch.

How to make Herb Crusted Chicken With Roasted Vegetables

  1. Season the chicken. Preheat the air fryer to 180°C for 5 minutes. Season the chicken breasts evenly with salt, pepper and Moroccan spice blend.
  2. Add the herb marinade. Finely chop the parsley, thyme and garlic and mix with olive oil and lemon juice. Rub the herb marinade onto the chicken and let it sit while you prepare the vegetables.
  3. Prepare the vegetables. Peel and chop the carrots and mooli radish into bite-sized chunks and cut the cucumber into thick slices. Toss the carrots and mooli with olive oil, salt, pepper and a pinch of Moroccan spice blend.
  4. Air fry until cooked. Place the chicken in the basket with the vegetables around it and air fry at 180°C for 20–25 minutes, flipping halfway. Check the chicken has reached 75°C inside, then rest it for 5 minutes.
  5. Plate and serve. Arrange the chicken and vegetables on a serving platter, garnish with fresh parsley and serve warm with the cucumber slices on the side.

Frequently asked questions

How long does Herb Crusted Chicken with Roasted Vegetables take to make?
About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The chicken and vegetables cook side by side in the air fryer basket.
How do I make the herb crust stick to the chicken?
Pat the breasts dry, then rub the parsley, thyme, garlic, oil and lemon paste firmly over them and let them sit while you prepare the vegetables. A dry surface helps the herbs cling and brown.
Can I cook Herb Crusted Chicken with Roasted Vegetables in the oven?
Yes, roast everything on a lined tray in a hot oven, turning the chicken halfway. It may take a little longer than the air fryer, so check the chicken is cooked through before resting it.
What vegetables can I use instead of mooli and carrots?
Swap them for parsnips, sweet potato or red onion wedges, cut into similar-sized chunks. Keep the pieces even so they roast in the same time as the chicken.
Is herb crusted chicken good for leftovers?
Yes, keep the chicken and vegetables in the fridge for up to two days. Slice the chicken cold into wraps or salads, or reheat until piping hot in the air fryer.