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: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: English
Ingredients: 1 Kg Laila Basmati Rice; 100 G Jumbo Garlic 100g; - Oxo Chicken Stock Cubes; 120 G Blue Dragon Panko Breadcrumbs 120g; 100G Heera Black Pepper Powder 100g; - Ducros Dried Thyme; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; 1 Lemon - 1 Each; 50G Natoora Fresh Italian Flat Leaf Parsley; 30G Natoora Fresh Italian Rosemary; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

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

1 Kg Laila Basmati Rice
100 G Jumbo Garlic 100g
- Oxo Chicken Stock Cubes
120 G Blue Dragon Panko Breadcrumbs 120g
100G Heera Black Pepper Powder 100g
- Ducros Dried Thyme
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
1 Lemon - 1 Each
50G Natoora Fresh Italian Flat Leaf Parsley
30G Natoora Fresh Italian Rosemary
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. Mince the garlic and finely chop the thyme, rosemary, and parsley.
3. Mix the panko breadcrumbs with the chopped herbs, garlic, 1 tablespoon of olive oil, salt, and black pepper to make the herb crust.
4. Rub the chicken breasts with the remaining olive oil, place them on the baking tray and press the herb crust firmly onto the top of each breast.
5. Roast for 20-25 minutes until golden and cooked through (75°C inside).
6. Meanwhile, rinse the basmati rice under cold water to remove excess starch.
7. Dissolve the stock cube in 300 ml of boiling water in a pot, add the rinsed rice and bring back to a boil.
8. Zest the lemon and add the zest to the pot, then squeeze in the juice of half the lemon.
9. Cover the pot, reduce the heat, and simmer for 12-15 minutes until the rice is tender.
10. Once cooked, fluff the rice with a fork and let it rest for 5 minutes.
11. Remove the roasted chicken from the oven and let it rest for 3-5 minutes before slicing.
12. Plate the lemon rice and top with sliced herb-crusted chicken.
13. 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.