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: 30 min
Total time: 45 min
Cuisine: English
Ingredients: 100 G Jumbo Garlic 100g; 120 G Blue Dragon Panko Breadcrumbs 120g; - Ducros Dried Thyme; 4 Pack Fresh Carrots - Pack Of 4; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; 100G Rajah Black Pepper Ground 100G; 1 Lemon - 1 Each; 1 Courgette 1 Each; 18 g Schwartz Dried Rosemary Jar 18g; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

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

100 G Jumbo Garlic 100g
120 G Blue Dragon Panko Breadcrumbs 120g
- Ducros Dried Thyme
4 Pack Fresh Carrots - Pack Of 4
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
100G Rajah Black Pepper Ground 100G
1 Lemon - 1 Each
1 Courgette 1 Each
18 g Schwartz Dried Rosemary Jar 18g
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

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 courgette into rounds for roasting.
3. Mince the garlic cloves finely and set aside for the crust.
4. In a small bowl, mix the panko breadcrumbs, minced garlic, dried thyme, dried rosemary, 1 tablespoon of the olive oil, salt, and black pepper into a herb crust.
5. Season the chicken breasts with a little salt and pepper, arrange them on the baking tray, leaving space for the vegetables, and press the herb crust firmly onto the top of each breast.
6. Toss the carrot sticks and courgette rounds with the remaining tablespoon of olive oil and a pinch of salt.
7. Place the seasoned vegetables around the chicken on the baking tray.
8. Slice the lemon in half and squeeze one half over the vegetables for added freshness.
9. Bake everything in the preheated oven for 25 minutes, turning the vegetables halfway through for even roasting.
10. Check the chicken's internal temperature to ensure it has reached 75°C (165°F) for safe consumption.
11. Remove the tray from the oven and allow the chicken to rest for 5 minutes before serving.
12. 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.