Herb Crusted Lemon Chicken With Roasted Vegetables Recipe

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