How do I know when the chicken is cooked?

Check the thickest part with a thermometer; it should reach 75°C. Without one, cut into it and make sure the meat is white with clear juices.

How do I get crispy potatoes on the same tray?

Cut the potatoes into even pieces, coat them well in oil and spread them out without overlapping. Turn them halfway through so both sides brown.

Can I swap the broccoli for another vegetable?

Swap it for green beans, cauliflower florets or chunks of courgette. They roast in a similar time and soak up the lemon garlic juices from the tray.

Herb Crusted Lemon Garlic Chicken With Roasted Veggies Recipe

Name: Herb Crusted Lemon Garlic Chicken with Roasted Veggies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: English
Ingredients: 100G Heera Black Pepper Powder 100g; - Ducros Dried Thyme; 100 g Yorkshire English Carrots 100G; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; 250 Ml Trs Lemon Juice 250Ml; 1 Potato Jacket 1 Each; 1 Garlic Bulb - 1 Each; 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

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

100G Heera Black Pepper Powder 100g
- Ducros Dried Thyme
100 g Yorkshire English Carrots 100G
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
250 Ml Trs Lemon Juice 250Ml
1 Potato Jacket 1 Each
1 Garlic Bulb - 1 Each
1 Broccoli - 1 Head
50G Natoora Fresh Italian Flat Leaf Parsley
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
2. Peel the carrots and potatoes and cut them into 2 cm pieces; trim the broccoli into florets.
3. Toss the carrots and potatoes in 2 tablespoons of olive oil, salt, and black pepper, then spread them evenly on the baking tray and roast for 10 minutes.
4. Mince the garlic and combine it with the lemon juice, 1 tablespoon of olive oil, parsley, thyme, salt, and black pepper in a small bowl.
5. Rub the herb mixture generously over the chicken breasts, ensuring they are fully coated.
6. Add the chicken breasts and the broccoli florets to the baking tray, making sure the chicken pieces do not overlap.
7. Roast for a further 25 minutes, turning the vegetables halfway through for even cooking.
8. Check the chicken's internal temperature; it should reach 75°C (165°F) when fully cooked.
9. Remove the tray from the oven and let the chicken rest for 5 minutes before slicing.
10. Serve the chicken sliced over a bed of roasted vegetables, garnished with extra parsley if desired.

How to make Herb Crusted Lemon Garlic Chicken With Roasted Veggies

Prepare the vegetables. Preheat the oven to 200°C (400°F) and line a baking tray with parchment. Slice the carrots and potatoes evenly, cut the broccoli into florets, toss with 2 tablespoons of olive oil, salt and pepper, and spread on the tray.
Coat the chicken in herbs. Mix minced garlic with lemon juice, 1 tablespoon of olive oil, parsley, thyme, salt and black pepper, then rub it generously over the chicken breasts until fully coated.
Roast together. Place the chicken on the tray beside the vegetables without overlapping and roast for 25 minutes, turning the vegetables halfway through for even cooking.
Check and rest the chicken. Check the chicken reaches an internal temperature of 75°C (165°F), then remove the tray and let the chicken rest for 5 minutes before slicing.
Slice and serve. Serve the sliced chicken over a bed of the roasted vegetables, garnished with extra parsley if you like.

Frequently asked questions

How long does Herb Crusted Lemon Garlic Chicken with Roasted Veggies take?: About 40 minutes: 15 minutes of prep and 25 minutes of cooking, with the chicken and vegetables roasting together on one tray.
Is Herb Crusted Lemon Garlic Chicken with Roasted Veggies vegetarian?: No, it is not vegetarian. Chicken breasts are coated in garlic, lemon, parsley and thyme and roasted alongside potatoes, carrots and broccoli.
How do I know when the chicken is cooked?: Check the thickest part with a thermometer; it should reach 75°C. Without one, cut into it and make sure the meat is white with clear juices.
How do I get crispy potatoes on the same tray?: Cut the potatoes into even pieces, coat them well in oil and spread them out without overlapping. Turn them halfway through so both sides brown.
Can I swap the broccoli for another vegetable?: Swap it for green beans, cauliflower florets or chunks of courgette. They roast in a similar time and soak up the lemon garlic juices from the tray.