Herb Crusted Lemon Chicken With Roasted Vegetables Recipe

English cuisine · 336 calories

About this recipe

Herb-Crusted Lemon Chicken with Roasted Vegetables is a delightful English-style lunch that's both hearty and refreshing. The chicken is tender and flavor-packed, thanks to a mix of fresh parsley, thyme, rosemary, lemon zest, and garlic, while the roasted carrots and parsnips add natural sweetness and a satisfying texture. This dairy-free recipe offers a balanced combination of protein, fiber, and healthy fats, making it perfect for a wholesome midday meal. Preparing this dish is a joy with the aromatic herbs filling your kitchen as it bakes to perfection. Ideal for a cozy lunch, this dish is sure to impress with its vibrant flavors and simple yet elegant presentation.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 100 g Yorkshire English Carrots 100G
  • 1 Parsnip 1 Each
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 30G Natoora Fresh Italian Rosemary
  • - Biona Capers In Olive Oil
  • 250 Ml Trs Lemon Juice 250Ml
  • 55G Dried Lemon Slices In Jar, 55G
  • 1 Garlic Bulb - 1 Each
  • 350G Saxa Coarse Sea Salt 350G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. 2. Peel and chop the carrots and parsnips into equal-sized chunks for even cooking.
  3. 3. Toss the carrots and parsnips in half the olive oil, sea salt, and ground black pepper, then spread them onto the baking tray.
  4. 4. In a small bowl, mix chopped parsley, thyme, rosemary, lemon zest, minced garlic, and the remaining olive oil to create the herb crust mixture.
  5. 5. Rub the herb mixture evenly over the chicken breasts, coating thoroughly on all sides.
  6. 6. Drizzle the lemon juice over the coated chicken breasts and let them marinate for 5 minutes.
  7. 7. Place the chicken breasts on the baking tray alongside the vegetables, ensuring they do not overlap.
  8. 8. Roast in the oven for 25-30 minutes, turning the vegetables halfway through for even browning.
  9. 9. Check the chicken's doneness by cutting into the thickest part—it should be white and juices should run clear.
  10. 10. Remove the tray from the oven and let the chicken rest for 5 minutes to retain its juices.
  11. 11. Plate the chicken and roasted vegetables, and optionally garnish with extra parsley.