Is Herb Crusted Lemon Chicken with Roasted Vegetables suitable for vegetarians?

No, it is made with chicken breasts coated in a garlic and herb marinade, so it is not suitable for a vegetarian diet.

Can you really roast cucumber?

Yes, roasted cucumber turns soft and mellow with lightly caramelised edges. Slice it thickly so it holds its shape, or swap it for courgette if you prefer.

How do I get the herb crust to stick to the chicken?

Coat both sides of each breast evenly in the oil, garlic, thyme and rosemary marinade so the herbs cling, and leave space around the chicken on the tray so the coating roasts rather than steams.

What can I serve with the lemon chicken?

New potatoes, fluffy rice or a crisp green salad all work well, with a squeeze of fresh lemon over everything just before serving.

Herb Crusted Lemon Chicken With Roasted Vegetables Recipe

Name: Herb Crusted Lemon Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: English
Ingredients: NaN Fresh Halal Chicken Breast - Boneless Without Skin; 4 Pack Fresh Carrots - Pack Of 4; 1 Piece Cucumber 1Pc; 1 Lemon - 1 Each; 100 G Jumbo Garlic 100g; - Biona Capers in Olive Oil; - Thyme Bunched Herb; - Rosemary Rosmarinus Officinalis Herb Garden Plant; 400G Greenfield Himalayan Salt Fine 400G; 200 Ml Crisp 'N' Dry Rapeseed Spray Oil; 100G Rajah Black Pepper Ground 100G

English cuisine · 336 calories

About this recipe

Enjoy a satisfying lunch with this Herb-Crusted Lemon Chicken with Roasted Vegetables. Featuring tender chicken breasts marinated in an aromatic mix of olive oil, garlic, thyme, and rosemary, this dish brings a burst of flavor to your plate. Roasted carrots and cucumber add a touch of sweetness and crunch, complementing the zesty lemon drizzle. With 48g of protein, this meal not only fuels your day but also supports wellness goals. Easy to prepare in under an hour, this recipe is perfect for a mid-day treat or a casual gathering. Whether you're cooking for yourself or sharing with a loved one, this hearty English lunch is sure to impress!

Ingredients

NaN Fresh Halal Chicken Breast - Boneless Without Skin
4 Pack Fresh Carrots - Pack Of 4
1 Piece Cucumber 1Pc
1 Lemon - 1 Each
100 G Jumbo Garlic 100g
- Biona Capers In Olive Oil
- Thyme Bunched Herb
- Rosemary Rosmarinus Officinalis Herb Garden Plant
400G Greenfield Himalayan Salt Fine 400G
200 Ml Crisp 'N' Dry Rapeseed Spray Oil
100G Rajah Black Pepper Ground 100G

Instructions

1. Preheat your oven to 200°C (390°F) and prepare a baking tray by lining it with parchment paper.
2. Peel and chop the carrots into thin sticks, and slice the cucumber into rounds for roasting.
3. Mince the garlic cloves finely and set aside for seasoning the chicken and vegetables.
4. In a small bowl, mix the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper into a marinade.
5. Coat the chicken breasts evenly with the herb marinade, ensuring both sides are covered.
6. Arrange the chicken breasts on the baking tray, leaving space for the vegetables.
7. Toss the carrot sticks and cucumber rounds with a drizzle of Crisp 'N' Dry Rapeseed Spray Oil and a pinch of salt.
8. Place the seasoned vegetables around the chicken on the baking tray.
9. Slice the lemon in half and squeeze one half over the chicken and vegetables for added freshness.
10. Bake everything in the preheated oven for 25 minutes, turning the vegetables halfway through for even roasting.
11. Check the chicken's internal temperature to ensure it has reached 75°C (165°F) for safe consumption.
12. Remove the tray from the oven and allow the chicken to rest for 5 minutes before serving.
13. Plate the herb-crusted chicken with the roasted vegetables, garnishing with slices of the remaining lemon half.

How to make Herb Crusted Lemon Chicken With Roasted Vegetables

Prep tray and vegetables. Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper. Cut the carrots into thin sticks, slice the cucumber into rounds and finely mince the garlic.
Season the chicken. Mix olive oil, minced garlic, dried thyme, dried rosemary, salt and black pepper into a marinade. Coat both sides of the chicken breasts and arrange them on the tray, leaving space for the vegetables.
Add vegetables and lemon. Toss the carrot sticks and cucumber rounds with a drizzle of rapeseed spray oil and a pinch of salt and place them around the chicken. Squeeze half a lemon over everything.
Bake until cooked. Bake for 25 minutes, turning the vegetables halfway through. Check the chicken has reached an internal temperature of 75°C (165°F) before taking it out.
Rest and serve. Let the chicken rest for 5 minutes, then plate it with the roasted vegetables and garnish with slices of the remaining lemon half.

Frequently asked questions

How long does this Herb Crusted Lemon Chicken with Roasted Vegetables take?: About 40 minutes in total, with 15 minutes of prep for the herb marinade and vegetables and 25 minutes of roasting the chicken, carrots and cucumber together on one tray.
Is Herb Crusted Lemon Chicken with Roasted Vegetables suitable for vegetarians?: No, it is made with chicken breasts coated in a garlic and herb marinade, so it is not suitable for a vegetarian diet.
Can you really roast cucumber?: Yes, roasted cucumber turns soft and mellow with lightly caramelised edges. Slice it thickly so it holds its shape, or swap it for courgette if you prefer.
How do I get the herb crust to stick to the chicken?: Coat both sides of each breast evenly in the oil, garlic, thyme and rosemary marinade so the herbs cling, and leave space around the chicken on the tray so the coating roasts rather than steams.
What can I serve with the lemon chicken?: New potatoes, fluffy rice or a crisp green salad all work well, with a squeeze of fresh lemon over everything just before serving.