Herb Roasted Lemon Chicken With Garlic Rice Recipe

English cuisine · 308 calories

Herb Roasted Lemon Chicken with Garlic Rice recipe

About this recipe

Experience the comfort of a classic English dinner with this herb-roasted lemon chicken and garlic rice recipe. Perfectly cooked chicken thighs are infused with the zest of fresh lemon and aromatic parsley, creating a flavorful and juicy protein base. Paired with fragrant garlic rice, steamed carrots, and refreshing cucumber slices, this meal is both satisfying and nutritious. With 35g of protein per serving, it’s an excellent choice for a post-gym meal or a casual family dinner. This recipe is quick to prepare, taking just 35 minutes from start to finish, and uses simple ingredients readily available in London. Whether you're looking to maintain your fitness goals or simply enjoy a hearty homemade meal, this dish delivers vibrant flavors and balanced nutrition.

Ingredients

  • 350G Frohweins Chicken Breast Fillets Supremes Skinless
  • 1 Lemon - 1 Each
  • 1 Garlic Bulb - 1 Each
  • NaN Tilda Long Grain Rice
  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • - Schwartz Flat Leaf Parsley
  • 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
  • - Maldon Flakes Sea Salt
  • 100G Heera Black Pepper Powder 100g
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 100 g Yorkshire English Carrots 100G
  • 1 Piece Cucumber 1Pc

Instructions

  1. 1. Preheat the air fryer to 180°C while you prepare the ingredients.
  2. 2. Season the chicken thighs with salt, pepper, and juice from half a lemon.
  3. 3. Chop the parsley finely and mix it with olive oil, rubbing this mixture onto the chicken.
  4. 4. Place the chicken thighs in the air fryer basket and cook for 18-20 minutes until golden and fully cooked.
  5. 5. While the chicken cooks, rinse the basmati rice until the water runs clear.
  6. 6. Boil the rice with 240ml water, a pinch of salt, and minced garlic until tender, about 12-15 minutes.
  7. 7. Peel and slice the carrots into thin rounds, then steam them for 5-7 minutes until slightly tender.
  8. 8. Slice the cucumber into thin discs and set aside for serving as a refreshing side.
  9. 9. Remove the chicken from the air fryer and let it rest for 2-3 minutes before serving.
  10. 10. Plate the garlic rice, steamed carrots, and cucumber slices alongside the roasted chicken thighs.
  11. 11. Garnish the dish with chopped parsley and a wedge of lemon for extra zest.