Can I use sweet potatoes instead of new potatoes?

Yes, sweet potatoes roast well alongside the carrots and broccoli and add a gentle sweetness. Cut them into similar-sized pieces so everything cooks evenly.

How do I stop roast chicken breast drying out?

Pat it dry, coat it well in the herb and oil mix, and rest it for 5 minutes after roasting. Check the thickest part so it comes out as soon as it is cooked.

Can I prepare this lemon garlic chicken traybake ahead?

Yes, mix the herb coating and chop the vegetables earlier in the day and keep them chilled, then coat the chicken and roast just before eating.

Herb Crusted Lemon Garlic Chicken With Roasted Vegetables Recipe

Name: Herb Crusted Lemon Garlic Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
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

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

How to make Herb Crusted Lemon Garlic Chicken With Roasted Vegetables

Season the vegetables. Preheat the oven to 200°C (400°F) and line a baking tray with parchment. Cut the carrots, broccoli and new potatoes into even pieces, toss with 2 tablespoons of olive oil, salt and pepper, and spread on the tray.
Mix the herb crust. In another bowl, combine chopped parsley, thyme, minced garlic, lemon juice, 1 tablespoon of olive oil, salt and pepper to make the herb crust mixture.
Coat the chicken. Pat the chicken breasts dry with paper towels, coat both sides evenly with the herb mixture and place them on the tray beside the vegetables without overlapping.
Roast until cooked through. Roast for 25 minutes, turning the vegetables halfway. The chicken is done when the juices run clear and the thickest part reaches 75°C.
Rest and serve. Rest the chicken for 5 minutes, then plate it alongside the roasted vegetables and garnish with a sprig of fresh parsley.

Frequently asked questions

How long does the Herb Crusted Lemon Garlic Chicken with Roasted Vegetables take to make?: About 40 minutes, with 15 minutes of prep and 25 minutes of cooking, all on one baking tray.
Is Herb Crusted Lemon Garlic Chicken with Roasted Vegetables vegetarian?: No, it is not vegetarian because it is made with chicken breasts coated in a lemon, garlic and herb crust.
Can I use sweet potatoes instead of new potatoes?: Yes, sweet potatoes roast well alongside the carrots and broccoli and add a gentle sweetness. Cut them into similar-sized pieces so everything cooks evenly.
How do I stop roast chicken breast drying out?: Pat it dry, coat it well in the herb and oil mix, and rest it for 5 minutes after roasting. Check the thickest part so it comes out as soon as it is cooked.
Can I prepare this lemon garlic chicken traybake ahead?: Yes, mix the herb coating and chop the vegetables earlier in the day and keep them chilled, then coat the chicken and roast just before eating.