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

About 50 minutes in total, with 10 minutes of prep and 40 minutes of cooking. The vegetables roast first, then the chicken is seared in a skillet and finished in the oven.

Is Herb Crusted Lemon Chicken with Roasted Vegetables vegetarian?

No, it is made with herb-seasoned chicken breasts roasted alongside the vegetables, so it is not suitable for a vegetarian diet.

How do I keep chicken breast juicy in the oven?

Coat it well in oil and herbs, roast just until the juices run clear and let it rest for a few minutes before slicing so the juices settle back into the meat.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes roast well with the carrots and courgette. Cut them slightly larger, as they soften faster than ordinary potatoes.

Can I store leftover lemon chicken and vegetables?

Yes, refrigerate them in an airtight container for up to two days and reheat until piping hot. Cold sliced chicken also works well in salads and sandwiches.

Herb Crusted Lemon Chicken With Roasted Vegetables Recipe

Name: Herb Crusted Lemon Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: English
Ingredients: 100 G Jumbo Garlic 100g; - Thyme Bunched Herb; 120 G Blue Dragon Panko Breadcrumbs 120g; 100G Heera Black Pepper Powder 100g; 100 g Yorkshire English Carrots 100G; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; 1 Lemon - 1 Each; 1 Potato Jacket 1 Each; 1 Courgette 1 Each; 30G Natoora Fresh Italian Rosemary; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

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

100 G Jumbo Garlic 100g
- Thyme Bunched Herb
120 G Blue Dragon Panko Breadcrumbs 120g
100G Heera Black Pepper Powder 100g
100 g Yorkshire English Carrots 100G
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
1 Lemon - 1 Each
1 Potato Jacket 1 Each
1 Courgette 1 Each
30G Natoora Fresh Italian Rosemary
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Preheat your oven to 200°C and line two baking trays with parchment paper.
2. Peel and chop the potato and carrots into bite-sized chunks, then slice the courgette into rounds.
3. In a large bowl, toss the vegetables with 1 tablespoon of olive oil, salt, and black pepper until evenly coated.
4. Spread the vegetables evenly on one baking tray and roast for 25 minutes, stirring halfway through.
5. While the vegetables roast, season the chicken breasts with salt and pepper. Zest the lemon, mince the garlic cloves, and strip and chop the thyme and rosemary leaves.
6. In a bowl, mix the panko breadcrumbs, lemon zest, garlic, thyme, rosemary and the remaining tablespoon of olive oil to make the herb crust.
7. Heat a non-stick skillet over medium heat and sear the chicken breasts for 2 minutes on each side to lock in the juices.
8. Place the seared chicken on the second baking tray, press the herb crust firmly on top of each breast, and bake for 15 minutes or until golden and cooked through (75°C inside).
9. Slice the lemon into wedges for serving.
10. Remove the roasted vegetables from the oven and arrange them alongside the chicken on a serving plate.
11. Garnish with a few fresh thyme leaves if desired and serve warm.

How to make Herb Crusted Lemon Chicken With Roasted Vegetables

Roast the vegetables. Preheat the oven to 200°C and line a tray with parchment. Chop the potatoes and carrots into chunks and the courgette into rounds, toss with 1 tablespoon of olive oil, salt and pepper and roast for 25 minutes, stirring halfway.
Season the chicken. Season the chicken breasts with salt, pepper, thyme and rosemary. Mix lemon zest and minced garlic with the remaining tablespoon of olive oil and rub it over the chicken.
Sear the chicken. Heat a non-stick skillet over medium heat and sear the seasoned, lemon-rubbed chicken breasts for 2 minutes on each side.
Bake the chicken. Move the seared chicken to a separate baking tray and bake for 15 minutes or until fully cooked. Slice the lemon into wedges to serve alongside.
Plate and serve. Arrange the roasted vegetables next to the chicken and lemon wedges, garnish with extra dried herbs if you like and serve warm.

Frequently asked questions

How long does Herb Crusted Lemon Chicken with Roasted Vegetables take?: About 50 minutes in total, with 10 minutes of prep and 40 minutes of cooking. The vegetables roast first, then the chicken is seared in a skillet and finished in the oven.
Is Herb Crusted Lemon Chicken with Roasted Vegetables vegetarian?: No, it is made with herb-seasoned chicken breasts roasted alongside the vegetables, so it is not suitable for a vegetarian diet.
How do I keep chicken breast juicy in the oven?: Coat it well in oil and herbs, roast just until the juices run clear and let it rest for a few minutes before slicing so the juices settle back into the meat.
Can I use sweet potatoes instead of regular potatoes?: Yes, sweet potatoes roast well with the carrots and courgette. Cut them slightly larger, as they soften faster than ordinary potatoes.
Can I store leftover lemon chicken and vegetables?: Yes, refrigerate them in an airtight container for up to two days and reheat until piping hot. Cold sliced chicken also works well in salads and sandwiches.