Why add lemon juice at the end to Herb Crusted Lemon Chicken with Roasted Vegetables?

A drizzle of lemon juice just before serving keeps the flavour fresh and bright, while the zest in the herb crust gives a deeper citrus note during roasting.

Can I swap the courgettes for another vegetable?

Swap them for peppers, red onion or broccoli florets, cut into bite-sized pieces so they roast in the same time as the carrots.

How do I stop the herb crust burning?

Coat the chicken evenly with oil before adding the herbs and roast at 200°C as the recipe says. If the crust darkens early, cover it loosely with foil.

Is Herb Crusted Lemon Chicken with Roasted Vegetables vegetarian?

No, it is made with chicken breasts coated in a lemon, garlic and herb crust, so it is not vegetarian.

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 Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g; 1 L Olive Oil – Organic; 50G Natoora Fresh Italian Flat Leaf Parsley; - Ducros Dried Thyme; 255G Fish Said Fred Asc Butterflied Sea Bass With Parsley And Lemon Zest; 100 G Jumbo Garlic 100g; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; 250 Ml Trs Lemon Juice 250Ml

English cuisine · 620 calories

About this recipe

Herb-Crusted Lemon Chicken with Roasted Vegetables is a delightful English dinner perfect for a balanced meal. The chicken is seasoned with a fragrant blend of parsley, thyme, garlic, and lemon zest, creating a bright and aromatic crust that seals in the juices. Paired with tender roasted carrots and zucchini, this dish is both wholesome and satisfying. Ideal for a weeknight meal, it’s easy to prepare with just a baking tray and simple ingredients. The vibrant colors and fresh flavors make it a feast for the senses, while the protein-packed chicken and fiber-rich veggies provide lasting energy. Drizzle with fresh lemon juice for a refreshing touch and serve warm for a comforting and nourishing dinner experience.

Ingredients

NaN Fresh Halal Chicken Breast - Boneless Without Skin
4 Pack Fresh Carrots - Pack Of 4
1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
1 L Olive Oil – Organic
50G Natoora Fresh Italian Flat Leaf Parsley
- Ducros Dried Thyme
255G Fish Said Fred Asc Butterflied Sea Bass With Parsley And Lemon Zest
100 G Jumbo Garlic 100g
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
250 Ml Trs Lemon Juice 250Ml

Instructions

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. In a small bowl, mix parsley, thyme, lemon zest, minced garlic, salt, and black pepper to create the herb crust mixture.
3. Rub the chicken breasts with half of the olive oil and coat them evenly with the herb mixture.
4. Chop the carrots and zucchini into bite-sized pieces and toss with the remaining olive oil, salt, and pepper.
5. Arrange the vegetables on one side of the baking tray and the chicken breasts on the other side.
6. Roast in the preheated oven for 25 minutes, flipping the chicken halfway through to ensure even cooking.
7. Check the internal temperature of the chicken to ensure it reaches 75°C and the vegetables are tender and slightly caramelized.
8. Drizzle lemon juice over the chicken before serving for a bright, refreshing flavor.
9. Plate the chicken alongside the roasted vegetables and garnish with additional parsley if desired.
10. Serve warm and enjoy your wholesome, flavorful dinner.

How to make Herb Crusted Lemon Chicken With Roasted Vegetables

Make the herb crust. Preheat the oven to 200°C and line a baking tray. Mix parsley, thyme, lemon zest, minced garlic, salt and black pepper, rub the chicken with half the olive oil and coat it in the herbs.
Prepare the vegetables. Chop the carrots and courgette into bite-sized pieces, toss with the remaining olive oil, salt and pepper, and arrange them beside the chicken on the tray.
Roast the tray. Roast for 25 minutes, flipping the chicken halfway, until it reaches an internal temperature of 75°C and the vegetables are tender and slightly caramelised.
Add the lemon. Take the tray out and drizzle the lemon juice over the cooked chicken breasts for a bright, refreshing flavour before serving.
Plate and serve. Plate the chicken alongside the roasted vegetables, garnish with additional parsley if desired and serve warm.

Frequently asked questions

How long does Herb Crusted Lemon Chicken with Roasted Vegetables take to make?: About 40 minutes in total: 15 minutes of prep and 25 minutes of cooking on a single tray.
Why add lemon juice at the end to Herb Crusted Lemon Chicken with Roasted Vegetables?: A drizzle of lemon juice just before serving keeps the flavour fresh and bright, while the zest in the herb crust gives a deeper citrus note during roasting.
Can I swap the courgettes for another vegetable?: Swap them for peppers, red onion or broccoli florets, cut into bite-sized pieces so they roast in the same time as the carrots.
How do I stop the herb crust burning?: Coat the chicken evenly with oil before adding the herbs and roast at 200°C as the recipe says. If the crust darkens early, cover it loosely with foil.
Is Herb Crusted Lemon Chicken with Roasted Vegetables vegetarian?: No, it is made with chicken breasts coated in a lemon, garlic and herb crust, so it is not vegetarian.