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

  • 1 Piece Cucumber 1Pc
  • 750 G Top-Op Table Salt Drums
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • - Ducros Dried Thyme
  • 4 Pack Fresh Carrots - Pack Of 4
  • 100G Rajah Black Pepper Ground 100G
  • 450G Shazans Chicken Breast
  • 1 Lemon - 1 Each
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • 30G Natoora Fresh Italian Rosemary
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml
  • 227 g Paxo Natural Breadcrumbs 227g

Instructions

  1. 1. Preheat your oven to 200°C (392°F) and line two baking trays with parchment paper.
  2. 2. Finely chop the parsley and rosemary, and mix them with the breadcrumbs, 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper and the zest of the lemon.
  3. 3. Brush the chicken breasts with 1 tbsp olive oil, then press the herb-crumb mixture firmly onto them to form a crust.
  4. 4. Arrange the chicken breasts on one of the prepared baking trays and bake for 25 minutes or until fully cooked and golden brown.
  5. 5. While the chicken is baking, peel and chop the carrots into sticks and cut the mooli radish into thin strips. Slice the cucumber into rounds and set aside to serve raw.
  6. 6. Toss the carrots and mooli with 1 tbsp olive oil, a pinch of salt, and black pepper to season evenly.
  7. 7. Spread the vegetables on the other baking tray and roast alongside the chicken for the last 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 and cucumber on a serving plate and squeeze over the juice of the zested lemon 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.

How to make Herb Crusted Lemon Chicken With Roasted Vegetables

  1. Make the herb crust. Preheat the oven to 200°C (392°F) and line a baking tray. Finely chop parsley, thyme and rosemary and mix with oat flour, salt, black pepper and lemon zest.
  2. Coat and bake the chicken. Rub olive oil over the chicken breasts, press the herb mixture firmly onto them to make the crust stick, and bake on the tray for 20 minutes until fully cooked and golden brown.
  3. Roast the vegetables. Meanwhile cut the carrots into sticks, the cucumber into rounds and the mooli radish into strips, toss with a tablespoon of olive oil, salt and pepper, and roast alongside the chicken for 15 minutes.
  4. Check the chicken and plate. Check with a meat thermometer that the chicken has reached 75°C (165°F) inside and take it out, then arrange the roasted vegetables on a serving plate with a squeeze of fresh lemon juice.
  5. Slice and serve. Slice the herb-crusted chicken, place it alongside the vegetables, garnish with the remaining chopped parsley and serve warm.

Frequently asked questions

How long does Herb Crusted Lemon Chicken with Roasted Vegetables take?
About 40 minutes: 15 minutes of prep and 25 minutes of cooking. The vegetables join the chicken in the oven partway through, so both finish together.
How do I keep the herb crust on Herb Crusted Lemon Chicken with Roasted Vegetables?
Rub the breasts with oil first, then press the herb and flour mix on firmly. Avoid turning them in the oven so the crust sets and stays in place.
How do I know when herb crusted chicken is cooked?
It should reach 75°C in the thickest part, with clear juices and no pink inside. Rest it briefly before slicing so it stays moist.
Can I use dried herbs in the crust?
Yes, swap the fresh parsley and rosemary for dried herbs, using about a third of the amount. Mix them with the lemon zest so the crust still tastes fresh.
What can I serve with herb crusted lemon chicken?
The roasted carrots and mooli make a complete plate, but mashed potatoes or rice add substance. A simple gravy or garlic mayonnaise goes well too.