Can I use fresh thyme instead of dried in the herb crust?

Yes, use about three times as much fresh thyme as dried, stripping the leaves from the stalks. Fresh thyme gives the herb crust a brighter, greener flavour.

What other vegetables can I roast alongside this lemon garlic chicken?

Parsnips, red onion wedges, peppers and cauliflower all roast well at the same temperature. Cut them to a similar size to the carrots so everything is ready at once.

Is this herb crusted chicken tray bake vegetarian?

No, it is made with chicken breast fillets, so it is not vegetarian.

Herb Crusted Lemon Garlic Chicken With Roasted Vegetables Recipe

Name: Herb Crusted Lemon Garlic Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: English
Ingredients: 100 G Jumbo Garlic 100g; 750 G Top-Op Table Salt Drums; 100G Heera Black Pepper Powder 100g; - Ducros Dried Thyme; 100 g Yorkshire English Carrots 100G; 250 Ml Trs Lemon Juice 250Ml; 450G Shazans Chicken Breast; 1 Broccoli - 1 Head; 50G Natoora Fresh Italian Flat Leaf Parsley; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

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

100 G Jumbo Garlic 100g
750 G Top-Op Table Salt Drums
100G Heera Black Pepper Powder 100g
- Ducros Dried Thyme
100 g Yorkshire English Carrots 100G
250 Ml Trs Lemon Juice 250Ml
450G Shazans Chicken Breast
1 Broccoli - 1 Head
50G Natoora Fresh Italian Flat Leaf Parsley
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. Peel and slice the carrots into thin sticks; chop broccoli into bite-sized florets.
3. Arrange the vegetables on the tray, drizzle with 2 tbsp olive oil, and season with half the salt and pepper.
4. Mince the 4 garlic cloves and mix them with 15 g chopped parsley, 1 tsp dried thyme, 2 tbsp lemon juice, remaining salt, pepper, and 2 tbsp olive oil.
5. Rub the herb mixture evenly over the chicken breasts, ensuring full coverage.
6. Place the chicken breasts on the tray alongside the vegetables.
7. Roast in the oven for 25 minutes, turning the vegetables halfway for even cooking.
8. Check the chicken’s internal temperature to ensure it reaches 75°C for safe consumption.
9. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
10. Plate the herb-crusted chicken with the roasted vegetables and garnish with extra parsley.

How to make Herb Crusted Lemon Garlic Chicken With Roasted Vegetables

Prepare the vegetables. Preheat the oven to 200°C and line a baking tray with parchment. Slice the carrots into thin sticks and cut the broccoli into florets, then arrange on the tray with 2 tbsp olive oil and half the salt and pepper.
Make the herb rub. Mince the garlic and mix it with parsley, thyme, lemon juice, the remaining salt and pepper and 2 tbsp olive oil.
Coat the chicken. Rub the herb mixture evenly over the chicken breasts so they are fully covered, then place them on the tray alongside the vegetables.
Roast and check. Roast for 25 minutes, turning the vegetables halfway for even cooking. Check that the chicken reaches an internal temperature of 75°C.
Rest and plate. Remove the tray and rest the chicken for 5 minutes. Plate the herb-crusted chicken with the roasted vegetables and garnish with extra parsley.

Frequently asked questions

How long does Herb Crusted Lemon Garlic Chicken with Roasted Vegetables take?: About 35 minutes: 10 minutes of prep and 25 minutes in the oven, with the chicken and vegetables roasting together on one tray.
How do I know when Herb Crusted Lemon Garlic Chicken with Roasted Vegetables is cooked?: Check the thickest part of the chicken with a thermometer; it should read 75°C. Without one, cut into it and make sure the juices run clear with no pink meat.
Can I use fresh thyme instead of dried in the herb crust?: Yes, use about three times as much fresh thyme as dried, stripping the leaves from the stalks. Fresh thyme gives the herb crust a brighter, greener flavour.
What other vegetables can I roast alongside this lemon garlic chicken?: Parsnips, red onion wedges, peppers and cauliflower all roast well at the same temperature. Cut them to a similar size to the carrots so everything is ready at once.
Is this herb crusted chicken tray bake vegetarian?: No, it is made with chicken breast fillets, so it is not vegetarian.