Herb Crusted Lemon Garlic Chicken With Roasted Vegetables Recipe

Italian cuisine · 336 calories

About this recipe

Herb-Crusted Lemon Garlic Chicken with Roasted Vegetables combines the classic zesty flavors of Italian cuisine with a healthy, dairy-free twist. Juicy chicken breasts are marinated in a lemon-garlic blend, perfectly seared, and finished in the oven for a succulent main course. Accompanying the chicken are roasted carrots, mooli radish, and onions, seasoned to perfection with olive oil and Italian herbs. This dish not only embodies robust flavors but also delivers on nutrition, with 42g of protein to fuel your body and 8g of fiber for digestion. Ideal for those seeking a wholesome yet indulgent dinner, it’s a meal that delights both the palate and the senses. Perfect for weeknight dinners or a special occasion, this recipe is a testament to the art of simple, high-quality cooking.

Ingredients

  • 350G Frohweins Chicken Breast Fillets Supremes Skinless
  • 4 Pack Fresh Carrots - Pack Of 4
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • - Sunita Lemon Juice Organic
  • - Sussex Wholefoods Organic Deodorised Cocoa Butter
  • - Schwartz Italian Seasoning
  • 50G Black Garlic Cloves, 50G
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g
  • - Biona Capers In Olive Oil

Instructions

  1. 1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. 2. Peel and chop the carrots and mooli radish into even-sized chunks, and thinly slice the onion.
  3. 3. In a bowl, toss the vegetables with olive oil, half the Italian seasoning, salt, and black pepper.
  4. 4. Spread the seasoned vegetables on the prepared tray and place them in the oven to roast for 25 minutes.
  5. 5. Mince the garlic cloves and mix them with lemon juice, cocoa butter, and the remaining Italian seasoning in a small bowl.
  6. 6. Rub the chicken breasts thoroughly with the garlic-lemon mixture and sprinkle with additional salt and pepper.
  7. 7. Heat a skillet over medium heat and add a drizzle of olive oil to coat the pan evenly.
  8. 8. Sear the chicken breasts on both sides for 2-3 minutes each until golden brown and slightly crispy.
  9. 9. Transfer the seared chicken to a baking dish and place it in the oven alongside the vegetables for 15 minutes.
  10. 10. Check the internal temperature of the chicken; it should reach 75°C (165°F) for safe consumption.
  11. 11. Remove the chicken and vegetables from the oven, allowing them to rest for 5 minutes before serving.
  12. 12. Plate the chicken fillets and roasted vegetables, drizzling any remaining juices from the baking dish over the chicken.