Is Herb Crusted Lemon Chicken with Roasted Vegetables vegetarian?

No, it is not vegetarian because it is made with chicken breasts coated in a lemon, garlic and oregano crust.

How do I know roast chicken breast is safely cooked?

Check the thickest part with a thermometer; it should reach 75°C. The juices should run clear with no pink inside.

Should I peel the potatoes for roasting?

No, leaving the skins on gives extra crunch and flavour. Just scrub them well and cut them into even wedges.

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

Yes, use fresh thyme leaves and chopped oregano, roughly three times the amount of dried, for a brighter herb crust.

Herb Crusted Lemon Chicken With Roasted Vegetables Recipe

Name: Herb Crusted Lemon Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: NaN Fresh Halal Chicken Breast - Boneless Without Skin; 100 g Yorkshire English Carrots 100G; 1 Potato Jacket 1 Each; 1 Broccoli - 1 Head; - Biona Capers in Olive Oil; 250 Ml Trs Lemon Juice 250Ml; 50G Black Garlic Cloves, 50G; 100 g Oregano 100g; - Thyme Bunched Herb; - Maldon Flakes Sea Salt; 100G Rajah Black Pepper Ground 100G

British cuisine · 336 calories

About this recipe

Herb-Crusted Lemon Chicken with Roasted Vegetables is a perfect blend of light and flavorful British cuisine. This wholesome dinner features tender chicken breasts coated in zesty lemon and aromatic herbs, baked to perfection for a golden crust. The side of roasted seasonal vegetables like carrots, potatoes, and broccoli creates a delightful contrast of textures and natural sweetness. With 42g of protein and 8g of fiber, this meal is both nutritious and satisfying, making it ideal for a midweek treat or a special weekend dinner. The cooking process is simple yet rewarding, as the aroma of roasted garlic and herbs fills your kitchen. Serve this elegant dish on individual plates for a cozy, comforting meal that will impress family or guests alike. Whether you're craving something hearty or looking to boost your wellness, this meal delivers on all fronts.

Ingredients

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

Instructions

1. Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
2. Wash and peel the carrots, then slice them into thick sticks for roasting.
3. Scrub the potatoes clean, leave the skin on, and cut them into bite-sized wedges.
4. Divide the broccoli into florets, ensuring even sizes for uniform cooking.
5. Toss the vegetables in a bowl with 2 tablespoons of olive oil, 0.5 tsp salt, and 0.5 tsp black pepper.
6. Spread the seasoned vegetables evenly on the baking tray and roast for 20 minutes.
7. Meanwhile, mix lemon juice, remaining olive oil, garlic (minced), oregano, thyme, and 1 tsp salt in a small bowl.
8. Coat the chicken breasts thoroughly with the lemon-herb mixture, ensuring they are completely covered.
9. Place the chicken breasts on a separate baking tray or dish, keeping them spaced apart.
10. Put the chicken in the oven alongside the vegetables and bake for 15 minutes.
11. Turn the chicken over halfway through cooking to ensure even crusting and juiciness.
12. Check the chicken's internal temperature has reached 75°C (165°F) for safe consumption.
13. Remove both trays from the oven and let the chicken rest for 5 minutes before serving.
14. Arrange the chicken on plates alongside the roasted vegetables and garnish with fresh herbs if desired.

How to make Herb Crusted Lemon Chicken With Roasted Vegetables

Cut the vegetables. Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper. Cut the carrots into thick sticks, the unpeeled potatoes into bite-sized wedges and the broccoli into even florets.
Roast the vegetables. Toss the vegetables with 2 tablespoons of olive oil, 0.5 tsp salt and 0.5 tsp black pepper. Spread them evenly on the baking tray and roast for 20 minutes.
Coat the chicken. Mix the lemon juice, remaining olive oil, minced garlic, oregano, thyme and 1 tsp salt. Coat the chicken breasts thoroughly in the lemon-herb mixture and place them spaced apart on a separate tray.
Bake the chicken. Bake the chicken alongside the vegetables for 15 minutes, turning it halfway through for an even crust. Check that the internal temperature has reached 75°C (165°F).
Rest and serve. Remove both trays from the oven and rest the chicken for 5 minutes. Plate it alongside the roasted vegetables and garnish with fresh herbs if you like.

Frequently asked questions

How long does Herb Crusted Lemon Chicken with Roasted Vegetables take to make?: About 55 minutes, with 15 minutes of prep and 40 minutes of cooking.
Is Herb Crusted Lemon Chicken with Roasted Vegetables vegetarian?: No, it is not vegetarian because it is made with chicken breasts coated in a lemon, garlic and oregano crust.
How do I know roast chicken breast is safely cooked?: Check the thickest part with a thermometer; it should reach 75°C. The juices should run clear with no pink inside.
Should I peel the potatoes for roasting?: No, leaving the skins on gives extra crunch and flavour. Just scrub them well and cut them into even wedges.
Can I use fresh herbs instead of dried oregano and thyme?: Yes, use fresh thyme leaves and chopped oregano, roughly three times the amount of dried, for a brighter herb crust.