How long does Herb Roasted Chicken with Seasonal Vegetables take?

About 40 minutes: 15 minutes of prep and 25 minutes of cooking, with the chicken and vegetables sharing one roasting tray.

Is Herb Roasted Chicken with Seasonal Vegetables vegetarian?

No, it is not vegetarian. Skin-on chicken thighs are seasoned with lemon, garlic and Lebanese seven spice, then roasted with carrots and mooli.

How do I get crispy skin on the chicken thighs?

Pat the skin dry before seasoning and roast the thighs skin side up at 200°C without covering them, so the fat renders and the skin crisps.

What can I use instead of Lebanese seven spice?

Use a mix of ground allspice, cinnamon, cumin, coriander and black pepper, or swap in baharat for a similar warm, fragrant flavour.

What should I serve with herb roasted chicken?

Serve it with rice, warm flatbread or couscous, and a spoonful of garlic yoghurt to go with the spiced chicken.

Herb Roasted Chicken With Seasonal Vegetables Recipe

Name: Herb Roasted Chicken with Seasonal Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: English
Ingredients: 4X150G Boneless Chicken Thighs 4X150G (Skin On); 4 Pack Fresh Carrots - Pack Of 4; 1 Piece Cucumber 1Pc; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; - Biona Capers in Olive Oil; 250 Ml Trs Lemon Juice 250Ml; 1 Garlic Bulb - 1 Each; 75G Lebanese Seven Spice Mix, 75G; - Maldon Flakes Sea Salt; 500 Ml Olio Guglielmi Monogram Light Extra Virgin Olive Oil, 500Ml; 50G Natoora Fresh Italian Flat Leaf Parsley; 100G Rajah Black Pepper Ground 100G

English cuisine · 336 calories

About this recipe

Savor the comforting flavors of herb-roasted chicken with seasonal vegetables, a classic English dinner that is both hearty and wholesome. This recipe pairs succulent chicken thighs marinated with a blend of spices, garlic, and lemon juice, roasted to perfection alongside a medley of carrots, mooli radish, and cucumber. The vegetables are tossed in olive oil, seasoned lightly, and balanced beautifully with the juicy protein of the chicken. Packed with 32 grams of protein and 7 grams of fiber, this dish not only satisfies your hunger but also supports general wellness. The cooking experience is straightforward yet rewarding, delivering a restaurant-quality meal in under an hour. Perfect for a cozy dinner for two, this dish is ideal for weeknight indulgence or a casual weekend treat. Whether you're cooking for yourself or a loved one, the herb-roasted chicken and seasonal vegetables will leave you feeling nourished and satisfied.

Ingredients

4X150G Boneless Chicken Thighs 4X150G (Skin On)
4 Pack Fresh Carrots - Pack Of 4
1 Piece Cucumber 1Pc
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
- Biona Capers In Olive Oil
250 Ml Trs Lemon Juice 250Ml
1 Garlic Bulb - 1 Each
75G Lebanese Seven Spice Mix, 75G
- Maldon Flakes Sea Salt
500 Ml Olio Guglielmi Monogram Light Extra Virgin Olive Oil, 500Ml
50G Natoora Fresh Italian Flat Leaf Parsley
100G Rajah Black Pepper Ground 100G

Instructions

1. Preheat your oven to 200°C and prepare a baking tray by lightly greasing it with olive oil.
2. Peel and chop the carrots, mooli radish, and cucumber into bite-sized pieces, ensuring even sizes for cooking.
3. Place the chopped vegetables in a bowl, drizzle with 1 tbsp olive oil, and season with salt and pepper. Toss to coat evenly.
4. In a separate bowl, combine the chicken thighs with lemon juice, minced garlic, Lebanese Seven Spice Mix, and 1 tbsp olive oil.
5. Transfer the seasoned chicken thighs to one side of the baking tray and arrange the vegetables on the other side.
6. Roast the chicken and vegetables in the preheated oven for 25 minutes, turning the vegetables halfway for even cooking.
7. Meanwhile, chop the fresh parsley finely and set aside for garnishing the dish later.
8. Check the chicken for doneness by ensuring the internal temperature reaches 75°C and the juices run clear.
9. Remove the tray from the oven and let the chicken rest for 5 minutes to retain its juices.
10. Plate the roasted chicken alongside the vegetables, garnishing with chopped parsley for a fresh touch.
11. Serve warm and enjoy the herb-infused chicken paired with perfectly roasted vegetables.

How to make Herb Roasted Chicken With Seasonal Vegetables

Prepare the vegetables. Preheat the oven to 200°C and lightly grease a baking tray with olive oil. Chop the carrots, mooli radish and cucumber into even bite-sized pieces, then toss with 1 tbsp olive oil, salt and pepper.
Season the chicken. Combine the chicken thighs with lemon juice, minced garlic, Lebanese seven spice mix and 1 tbsp olive oil. Arrange the chicken on one side of the tray and the vegetables on the other.
Roast the tray. Roast for 25 minutes, turning the vegetables halfway through for even cooking. Meanwhile, finely chop the fresh parsley and set it aside for garnishing.
Check and rest. Check the chicken is done, with an internal temperature of 75°C and juices running clear. Take the tray out and rest the chicken for 5 minutes to keep it juicy.
Plate and serve. Plate the roasted chicken alongside the vegetables and scatter over the chopped parsley for a fresh touch. Serve warm.

Frequently asked questions

How long does Herb Roasted Chicken with Seasonal Vegetables take?: About 40 minutes: 15 minutes of prep and 25 minutes of cooking, with the chicken and vegetables sharing one roasting tray.
Is Herb Roasted Chicken with Seasonal Vegetables vegetarian?: No, it is not vegetarian. Skin-on chicken thighs are seasoned with lemon, garlic and Lebanese seven spice, then roasted with carrots and mooli.
How do I get crispy skin on the chicken thighs?: Pat the skin dry before seasoning and roast the thighs skin side up at 200°C without covering them, so the fat renders and the skin crisps.
What can I use instead of Lebanese seven spice?: Use a mix of ground allspice, cinnamon, cumin, coriander and black pepper, or swap in baharat for a similar warm, fragrant flavour.
What should I serve with herb roasted chicken?: Serve it with rice, warm flatbread or couscous, and a spoonful of garlic yoghurt to go with the spiced chicken.