How long does Herb Crusted Roast Chicken with Lemon Rice take to make?

About 50 minutes in total: 10 minutes of prep and 40 minutes of cooking. The rice cooks while the chicken roasts.

Is Herb Crusted Roast Chicken with Lemon Rice vegetarian?

No, it contains chicken breast, rubbed with garlic, thyme, rosemary and parsley and roasted. It is served over lemon rice cooked in chicken stock.

Why cook the lemon rice in chicken stock?

Stock gives the rice a deeper, savoury flavour than plain water. The lemon zest and juice then add brightness. Fluff it with a fork before serving.

Can I use chicken thighs in the Herb Crusted Roast Chicken with Lemon Rice?

Yes, thighs stay juicier and are more forgiving in the oven. Roast them a little longer until cooked through. Check the thickest part before slicing.

How do I keep roast chicken breast moist?

Roast at 200°C until just cooked, then rest it for a few minutes before slicing. The herb and oil rub also helps.

Herb Crusted Roast Chicken With Lemon Rice Recipe

Name: Herb Crusted Roast Chicken with Lemon Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: English
Ingredients: NaN Fresh Halal Chicken Breast - Boneless Without Skin; - Ducros Dried Thyme; 30G Natoora Fresh Italian Rosemary; 50G Natoora Fresh Italian Flat Leaf Parsley; - Biona Capers in Olive Oil; 1 Garlic Bulb - 1 Each; 1 Lemon - 1 Each; 250G Tilda Wholegrain Basmati Rice 250g; - Oxo Chicken Stock Cubes; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g

English cuisine · 336 calories

About this recipe

Herb-Crusted Roast Chicken with Lemon Rice brings a delightful twist to your lunch table. Succulent chicken breasts are seasoned with fresh thyme, rosemary, and parsley, roasted to perfection for a golden crust. Paired with fragrant lemon rice, this dish offers a bright, zesty flavor balance that’s both refreshing and satisfying. With 33 grams of protein and wholesome carbohydrates, it’s a meal designed to keep you energized for the rest of the day. Preparing this dish is straightforward yet rewarding, as the fresh herbs and citrus notes make the cooking process aromatic and enjoyable. Ideal for a casual lunch or a light dinner, this recipe is dairy-free and perfect for anyone seeking a nutritious and flavorful meal option.

Ingredients

NaN Fresh Halal Chicken Breast - Boneless Without Skin
- Ducros Dried Thyme
30G Natoora Fresh Italian Rosemary
50G Natoora Fresh Italian Flat Leaf Parsley
- Biona Capers In Olive Oil
1 Garlic Bulb - 1 Each
1 Lemon - 1 Each
250G Tilda Wholegrain Basmati Rice 250g
- Oxo Chicken Stock Cubes
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g

Instructions

1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. Mince the garlic and finely chop the thyme, rosemary, and parsley.
3. Rub the chicken breasts with olive oil, minced garlic, chopped herbs, salt, and black pepper.
4. Place the chicken breasts on the baking tray and roast for 20-25 minutes until golden and cooked through.
5. Rinse the basmati rice under cold water to remove excess starch.
6. In a pot, bring the chicken stock to a boil and add the rinsed rice.
7. Zest the lemon and add the zest to the pot, then squeeze the juice into the rice mixture.
8. Cover the pot, reduce the heat, and simmer for 12-15 minutes until the rice is tender.
9. Once cooked, fluff the rice with a fork and let it rest for 5 minutes.
10. Remove the roasted chicken from the oven and let it rest for 3-5 minutes before slicing.
11. Plate the lemon rice and top with sliced herb-crusted chicken.
12. Garnish with fresh parsley or a wedge of lemon if desired.

How to make Herb Crusted Roast Chicken With Lemon Rice

Season the chicken. Preheat the oven to 200°C and line a baking tray with parchment paper. Mince the garlic, finely chop the thyme, rosemary and parsley, and rub the chicken breasts with olive oil, the garlic, herbs, salt and black pepper.
Roast the chicken. Place the chicken on the tray and roast for 20-25 minutes until golden and cooked through.
Start the lemon rice. Rinse the basmati rice under cold water to remove excess starch. Bring the chicken stock to a boil, add the rice, then add the lemon zest and squeeze in the juice.
Simmer and rest. Cover the pot, reduce the heat and simmer for 12-15 minutes until the rice is tender. Fluff with a fork and let it rest for 5 minutes, while the roasted chicken rests for 3-5 minutes before slicing.
Plate and garnish. Plate the lemon rice and top with the sliced herb-crusted chicken. Garnish with fresh parsley or a wedge of lemon if you like.

Frequently asked questions

How long does Herb Crusted Roast Chicken with Lemon Rice take to make?: About 50 minutes in total: 10 minutes of prep and 40 minutes of cooking. The rice cooks while the chicken roasts.
Is Herb Crusted Roast Chicken with Lemon Rice vegetarian?: No, it contains chicken breast, rubbed with garlic, thyme, rosemary and parsley and roasted. It is served over lemon rice cooked in chicken stock.
Why cook the lemon rice in chicken stock?: Stock gives the rice a deeper, savoury flavour than plain water. The lemon zest and juice then add brightness. Fluff it with a fork before serving.
Can I use chicken thighs in the Herb Crusted Roast Chicken with Lemon Rice?: Yes, thighs stay juicier and are more forgiving in the oven. Roast them a little longer until cooked through. Check the thickest part before slicing.
How do I keep roast chicken breast moist?: Roast at 200°C until just cooked, then rest it for a few minutes before slicing. The herb and oil rub also helps.