Herb Crusted Lemon Garlic Chicken With Roasted Vegetables Recipe

English cuisine · 324 calories

About this recipe

Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables is the perfect English-inspired lunch to brighten your day. This dish combines tender chicken breasts coated in a flavorful mixture of fresh parsley, thyme, garlic, and lemon juice, creating a juicy and aromatic protein centerpiece. Paired with roasted seasonal vegetables like carrots and broccoli, it delivers a nutritional punch with 45g of protein and 6g of fiber, supporting your wellness goals while keeping you satisfied. The recipe is simple yet elegant, taking only 35 minutes to prepare and cook, making it ideal for a midday meal. Whether you're looking to enjoy a wholesome lunch or impress guests with your culinary skills, this dish offers vibrant flavors, great textures, and a healthy balance that fits seamlessly into everyday life.

Ingredients

  • 525G Packington Free Range Skinless Chicken Breast Fillets
  • 100 g Yorkshire English Carrots 100G
  • 1 Broccoli - 1 Head
  • - Biona Capers In Olive Oil
  • 1 Garlic Bulb - 1 Each
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 250 Ml Trs Lemon Juice 250Ml
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. 2. Peel and slice the carrots into thin sticks; chop broccoli into bite-sized florets.
  3. 3. Arrange the vegetables on the tray, drizzle with 2 tbsp olive oil, and season with half the salt and pepper.
  4. 4. Mince the garlic cloves and mix them with parsley, thyme, lemon juice, remaining salt, pepper, and 2 tbsp olive oil.
  5. 5. Rub the herb mixture evenly over the chicken breasts, ensuring full coverage.
  6. 6. Place the chicken breasts on the tray alongside the vegetables.
  7. 7. Roast in the oven for 25 minutes, turning the vegetables halfway for even cooking.
  8. 8. Check the chicken’s internal temperature to ensure it reaches 75°C for safe consumption.
  9. 9. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
  10. 10. Plate the herb-crusted chicken with the roasted vegetables and garnish with extra parsley.