Herb Crusted Lemon Chicken With Roasted Vegetables Recipe

Name: Herb Crusted Lemon Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
Ingredients: NaN Fresh Halal Chicken Breast - Boneless Without Skin; 100 g Yorkshire English Carrots 100G; 750G Casa Marrazzo Grilled Courgette In Oil, 750G; 55G Dried Lemon Slices In Jar, 55G; - Sunita Lemon Juice Organic; - Biona Capers in Olive Oil; 50G Black Garlic Cloves, 50G; - Rosemary Rosmarinus Officinalis Herb Garden Plant; - Ducros Dried Thyme; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g

British cuisine · 319 calories

About this recipe

Herb-Crusted Lemon Chicken with Roasted Vegetables is a perfect dinner option for those seeking a balanced, flavorful, and protein-rich meal. Featuring tender chicken breasts coated in fresh herbs and garlic, paired with vibrant roasted carrots and courgette, this dish is both visually stunning and wonderfully appetizing. The zesty lemon dressing adds a refreshing touch, while the dried lemon slices infuse the chicken with an aromatic citrus note. Preparing this dish is straightforward, making it an excellent choice for a weekday dinner or a casual weekend meal. Packed with 42g of protein and essential nutrients, it’s designed to fuel your body and delight your taste buds. Serve it warm and savor the comforting textures and clean flavors of this British-inspired creation.

Ingredients

NaN Fresh Halal Chicken Breast - Boneless Without Skin
100 g Yorkshire English Carrots 100G
750G Casa Marrazzo Grilled Courgette In Oil, 750G
55G Dried Lemon Slices In Jar, 55G
- Sunita Lemon Juice Organic
- Biona Capers In Olive Oil
50G Black Garlic Cloves, 50G
- Rosemary Rosmarinus Officinalis Herb Garden Plant
- Ducros Dried Thyme
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g

Instructions

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. Slice the carrots and courgette into thick rounds and place them on the tray.
3. Drizzle the vegetables with half of the olive oil, then season with half the salt and pepper.
4. In a small bowl, mix the rosemary, thyme, minced garlic, and remaining olive oil into a paste.
5. Rub the herb mixture evenly onto both chicken breasts and season with the remaining salt and pepper.
6. Place the chicken breasts on the tray alongside the vegetables.
7. Add the dried lemon slices on top of the chicken and sprinkle a few over the vegetables.
8. Roast in the oven for 25 minutes or until the chicken reaches an internal temperature of 75°C.
9. Remove the tray from the oven and let the chicken rest for 5 minutes.
10. Drizzle the roasted chicken and vegetables with the organic lemon juice before serving.