How long does Herb Crusted Lemon Chicken with Roasted Vegetables take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. Everything roasts on one tray, so there is very little washing up.

Is Herb Crusted Lemon Chicken with Roasted Vegetables vegetarian?

No, it is not vegetarian. Chicken breasts are rubbed with garlic, lemon zest, thyme and rosemary and roasted with carrots and broccoli.

Why lay lemon slices on the chicken?

The slices protect the top of the chicken while it roasts and release their juice and oils into the meat, adding a gentle citrus flavour.

Can I use dried herbs instead of fresh?

Yes, use about a third of the amount of dried thyme and rosemary. Mix them into the oil and garlic so they cling to the chicken.

What should I serve with herb crusted lemon chicken?

Roasted carrots and broccoli come with it, and new potatoes, a spoonful of couscous or some crusty bread make it more filling.

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: English
Ingredients: 525G Packington Free Range Skinless Chicken Breast Fillets; 100 g Yorkshire English Carrots 100G; 1 Broccoli - 1 Head; - Biona Capers in Olive Oil; 100 G Jumbo Garlic 100g; 1 Lemon - 1 Each; - Thyme Bunched Herb; - Rosemary Rosmarinus Officinalis Herb Garden Plant; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g

English cuisine · 336 calories

About this recipe

Herb-Crusted Lemon Chicken with Roasted Vegetables is a quintessential English dinner that’s both flavorful and nutritious. Perfect for a cozy evening, this dish combines tender chicken breasts coated in aromatic herbs and zesty lemon with a medley of roasted carrots and broccoli. The vegetables are lightly seasoned and roasted to perfection, complementing the juicy chicken's bright and earthy flavors. With 48g of protein per serving, this meal is not only delicious but also packed with nutrients for your overall wellness. The cooking process is straightforward, using accessible ingredients and minimal preparation time, making it ideal for home cooks of intermediate skill. Serve it fresh out of the oven for a comforting dinner that’s sure to impress.

Ingredients

525G Packington Free Range Skinless Chicken Breast Fillets
100 g Yorkshire English Carrots 100G
1 Broccoli - 1 Head
- Biona Capers In Olive Oil
100 G Jumbo Garlic 100g
1 Lemon - 1 Each
- Thyme Bunched Herb
- Rosemary Rosmarinus Officinalis Herb Garden Plant
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g

Instructions

1. Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
2. Peel and slice the carrots into thick sticks; chop the broccoli into bite-sized florets.
3. In a bowl, toss the vegetables with 15ml olive oil, half the salt, and half the black pepper.
4. Arrange the vegetables evenly on the baking tray, leaving space for the chicken.
5. Prepare the chicken by patting it dry with paper towels and placing it in a separate bowl.
6. Mince the garlic and zest the lemon; mix them with remaining olive oil, thyme, rosemary, salt, and pepper.
7. Rub the herb mixture generously onto the chicken breasts, coating them evenly.
8. Place the chicken on the baking tray beside the vegetables, ensuring they don't overlap.
9. Slice the lemon into rounds and lay them on top of the chicken for added flavor during roasting.
10. Bake in the oven for about 25 minutes, or until the chicken is cooked through and the vegetables are tender.
11. Check the chicken's internal temperature to ensure it reaches 75°C (165°F) for safe consumption.
12. Remove the tray from the oven and let the chicken rest for 5 minutes before slicing.
13. Arrange the chicken slices and roasted vegetables on plates for serving.
14. Garnish with fresh thyme or rosemary if desired, and enjoy your hearty dinner.

How to make Herb Crusted Lemon Chicken With Roasted Vegetables

Prepare the vegetables. Preheat the oven to 200°C (392°F) and line a tray with parchment. Cut the carrots into thick sticks and broccoli into florets, toss with 15ml olive oil and half the salt and pepper, and arrange them on the tray.
Season the chicken. Pat the chicken dry. Mix minced garlic and lemon zest with the remaining olive oil, thyme, rosemary, salt and pepper, and rub it evenly over the chicken breasts.
Arrange with lemon. Place the chicken beside the vegetables without overlapping and lay lemon rounds on top of the chicken for added flavour during roasting.
Roast and rest. Bake for about 25 minutes until the vegetables are tender and the chicken reaches 75°C (165°F) inside. Remove the tray and rest the chicken for 5 minutes before slicing.
Plate and garnish. Arrange the chicken slices and roasted vegetables on plates and garnish with fresh thyme or rosemary if you like.

Frequently asked questions

How long does Herb Crusted Lemon Chicken with Roasted Vegetables take?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking. Everything roasts on one tray, so there is very little washing up.
Is Herb Crusted Lemon Chicken with Roasted Vegetables vegetarian?: No, it is not vegetarian. Chicken breasts are rubbed with garlic, lemon zest, thyme and rosemary and roasted with carrots and broccoli.
Why lay lemon slices on the chicken?: The slices protect the top of the chicken while it roasts and release their juice and oils into the meat, adding a gentle citrus flavour.
Can I use dried herbs instead of fresh?: Yes, use about a third of the amount of dried thyme and rosemary. Mix them into the oil and garlic so they cling to the chicken.
What should I serve with herb crusted lemon chicken?: Roasted carrots and broccoli come with it, and new potatoes, a spoonful of couscous or some crusty bread make it more filling.