Herb Crusted Lemon Chicken With Roasted Vegetables Recipe

English cuisine · 324 calories

About this recipe

Herb-Crusted Lemon Chicken with Roasted Vegetables is a classic English dinner that brings together the comforting flavors of fresh herbs, zesty lemon, and perfectly roasted seasonal vegetables. This recipe is a delicious combination of crispy, golden-baked chicken breasts coated in a fragrant herb and oat flour crust, complemented by a medley of carrots, cucumber, and mooli radish. Packed with 42g of protein and 6g of fiber, this dish is as nutritious as it is appetizing. It's easy to prepare in under an hour, making it an ideal choice for a midweek meal or a casual dinner gathering. Serve it warm with a squeeze of lemon for a burst of freshness and enjoy a wholesome, satisfying meal that's both dairy-free and nut-free.

Ingredients

  • 525G Packington Free Range Skinless Chicken Breast Fillets
  • - Jalpur Rice Flour
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 30G Natoora Fresh Italian Rosemary
  • 1 Garlic Bulb - 1 Each
  • 255G Fish Said Fred Asc Butterflied Sea Bass With Parsley And Lemon Zest
  • - Biona Capers In Olive Oil
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 750 G Top-Op Table Salt Drums
  • 100G Rajah Black Pepper Ground 100G

Instructions

  1. 1. Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
  2. 2. Finely chop parsley, thyme, and rosemary, and mix them with oat flour, salt, black pepper, and lemon zest.
  3. 3. Rub olive oil evenly over the chicken breasts, then coat them with the herb-oat flour mixture, pressing firmly to make the crust stick.
  4. 4. Arrange the chicken breasts on the prepared baking tray and bake for 20 minutes or until fully cooked and golden brown.
  5. 5. While the chicken is baking, peel and chop carrots into sticks, slice cucumber into rounds, and cut mooli radish into thin strips.
  6. 6. Toss the vegetables with a tablespoon of olive oil, a pinch of salt, and black pepper to season evenly.
  7. 7. Spread the vegetables on another baking tray and roast in the oven alongside the chicken for 15 minutes.
  8. 8. Check the chicken with a meat thermometer; it should reach an internal temperature of 75°C (165°F). Remove from oven once done.
  9. 9. Arrange the roasted vegetables on a serving plate and drizzle with a squeeze of fresh lemon juice for added zest.
  10. 10. Slice the herb-crusted chicken breasts and place them alongside the roasted vegetables on the serving plate.
  11. 11. Garnish the dish with remaining chopped parsley and serve warm for a hearty dinner.