Herb Crusted Lemon Chicken With Roasted Vegetables Recipe

English cuisine · 324 calories

About this recipe

Herb-Crusted Lemon Chicken with Roasted Vegetables is a delightful English lunch that's sure to please your taste buds and provide balanced nutrition. This dish features tender chicken breasts coated in a zesty blend of lemon zest, garlic, and aromatic dried herbs, perfectly paired with a medley of roasted carrots, potatoes, and courgette. With its vibrant flavors and comforting textures, it's the kind of meal that's both satisfying and nourishing. The chicken is high in protein, making it a great choice for maintaining energy levels throughout the day, while the roasted vegetables add a dose of essential vitamins and fiber. Easy to prepare and ready in under an hour, this recipe is ideal for a midweek lunch or weekend treat. Serve it fresh and warm, garnished with lemon wedges for an extra burst of citrus.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 100 g Yorkshire English Carrots 100G
  • 1 Potato Jacket 1 Each
  • 750G Casa Marrazzo Grilled Courgette In Oil, 750G
  • - Biona Capers In Olive Oil
  • 1 Lemon - 1 Each
  • 50G Black Garlic Cloves, 50G
  • - 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 and line a baking tray with parchment paper.
  2. 2. Peel and chop the potatoes and carrots into bite-sized chunks, then slice the courgette into rounds.
  3. 3. In a large bowl, toss the vegetables with 1 tablespoon of olive oil, salt, and black pepper until evenly coated.
  4. 4. Spread the vegetables evenly on the baking tray and roast for 25 minutes, stirring halfway through.
  5. 5. While the vegetables roast, season the chicken breasts with salt, pepper, thyme, and rosemary.
  6. 6. Zest the lemon and mince the garlic cloves, then mix them with the remaining tablespoon of olive oil.
  7. 7. Rub the lemon garlic mixture onto the chicken breasts, coating them well with the flavors.
  8. 8. Heat a non-stick skillet over medium heat and sear the chicken breasts for 2 minutes on each side to lock in the juices.
  9. 9. Place the seared chicken on a separate baking tray and bake in the oven for 15 minutes or until fully cooked.
  10. 10. Slice the lemon and serve the chicken with lemon wedges for added zest.
  11. 11. Remove the roasted vegetables from the oven and arrange them alongside the chicken on a serving plate.
  12. 12. Garnish the dish with additional dried herbs if desired and serve warm.