Herb Crusted Lemon Garlic Chicken With Roasted Vegetables Recipe

British cuisine · 333 calories

About this recipe

Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables is a delightful British-inspired dish that brings together succulent chicken breasts and a vibrant medley of roasted seasonal vegetables. The chicken is coated in a zesty herb crust featuring fresh parsley, thyme, garlic, and lemon juice, creating a balanced flavor profile of freshness and savory depth. Roasting the vegetables enhances their natural sweetness while ensuring a tender yet slightly crisp texture. With 34g of protein and 8g of fiber per serving, this lunch is both nourishing and satisfying, perfect for a midday energy boost. Enjoy the harmonious combination of textures and flavors, whether you're serving this meal as part of a weekly routine or a special occasion. Plus, it's ready in just 40 minutes, making it a time-efficient option for a wholesome meal.

Ingredients

  • 525G Packington Free Range Skinless Chicken Breast Fillets
  • 100 g Yorkshire English Carrots 100G
  • 1 Broccoli - 1 Head
  • - Sweet Potatoes
  • - Biona Capers In Olive Oil
  • - Schwartz Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 100 G Jumbo Garlic 100g
  • 250 Ml Trs Lemon Juice 250Ml
  • 100G Heera Black Pepper Powder 100g
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. 2. Wash and chop the carrots, broccoli, and new potatoes into bite-sized pieces, ensuring even sizes for roasting.
  3. 3. Toss the vegetables with 2 tablespoons of olive oil, salt, and pepper in a bowl, then spread them evenly on the baking tray.
  4. 4. In another bowl, mix chopped parsley, thyme, minced garlic, lemon juice, 1 tablespoon of olive oil, salt, and pepper to form the herb crust mixture.
  5. 5. Pat the chicken breasts dry with paper towels and coat them evenly with the herb mixture on both sides.
  6. 6. Place the chicken breasts on the baking tray alongside the vegetables, ensuring they do not overlap.
  7. 7. Roast in the oven for 25 minutes, turning the vegetables halfway through to ensure even cooking.
  8. 8. Check the chicken for doneness by slicing into the thickest part; juices should run clear and internal temperature should reach 75°C.
  9. 9. Remove the tray from the oven and allow the chicken to rest for 5 minutes before serving.
  10. 10. Plate the chicken alongside the roasted vegetables, garnished with a sprig of fresh parsley for presentation.