Herb Crusted Lemon Garlic Chicken With Roasted Veggies Recipe

English cuisine · 324 calories

About this recipe

This herb-crusted lemon-garlic chicken with roasted veggies brings together the best of English comfort food and healthy eating. Tender chicken breasts are coated in a fragrant mix of parsley, thyme, garlic, and zesty lemon juice, then roasted to perfection with a medley of seasonal vegetables like carrots, broccoli, and potatoes. The result is a meal that's both wholesome and bursting with flavor. With 38g of protein and under 600 calories per serving, it's a great choice for anyone seeking a balanced lunch. The roasting process ensures the chicken remains juicy, while the vegetables develop a caramelized sweetness. Ideal for a casual family lunch or a meal prep option, this dish combines simplicity with gourmet flair.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 100 g Yorkshire English Carrots 100G
  • 1 Broccoli - 1 Head
  • 1 Potato Jacket 1 Each
  • - Biona Capers In Olive Oil
  • 250 Ml Trs Lemon Juice 250Ml
  • 1 Garlic Bulb - 1 Each
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. 2. Peel and slice the carrots and potatoes into even-sized pieces; trim the broccoli into florets.
  3. 3. Toss the vegetables in 2 tablespoons of olive oil, salt, and black pepper, then spread them evenly on the baking tray.
  4. 4. Mince the garlic and combine it with lemon juice, 1 tablespoon of olive oil, parsley, thyme, salt, and black pepper in a small bowl.
  5. 5. Rub the herb mixture generously over the chicken breasts, ensuring they are fully coated.
  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 for even cooking.
  8. 8. Check the chicken's internal temperature; it should reach 75°C (165°F) when fully cooked.
  9. 9. Remove the tray from the oven and let the chicken rest for 5 minutes before slicing.
  10. 10. Serve the chicken sliced over a bed of roasted vegetables, garnished with extra parsley if desired.