Herb Crusted Lemon Chicken With Roasted Vegetables Recipe

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