Herb Roasted Lemon Chicken With Seasonal Veg Recipe

English cuisine · 336 calories

About this recipe

Discover the comforting flavors of herb-roasted lemon chicken paired with vibrant seasonal vegetables in this easy-to-follow recipe. Perfect for a cozy dinner, this dish combines succulent chicken thighs with fresh carrots and asparagus, all lightly seasoned with thyme, rosemary, and garlic. A splash of lemon adds a tangy zest that complements the savory roast. Nutritionally, this meal delivers a protein-packed punch with 36g of protein per serving, ideal for muscle repair and energy. The fiber-rich vegetables contribute to digestion, while olive oil provides heart-healthy fats. Preparing this meal is a breeze with straightforward steps that guide you from oven to table in under an hour. Serve this delightful dinner for two and enjoy a homely yet refreshing dining experience.

Ingredients

  • - Chicken Breast Fillets
  • 100 g Yorkshire English Carrots 100G
  • - Fine Food Specialist Green Asparagus
  • - Biona Capers In Olive Oil
  • 1 Lemon - 1 Each
  • 1 Garlic Bulb - 1 Each
  • - Ducros Dried Thyme
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C (392°F) and lightly grease a baking dish with olive oil.
  2. 2. Wash and trim the carrots and asparagus, then cut the carrots into thin diagonal slices.
  3. 3. Mince the garlic cloves and zest the lemon, setting aside the zest and juice separately.
  4. 4. In a small bowl, mix olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper.
  5. 5. Rub the olive oil mixture generously over the chicken thighs and place them in the baking dish.
  6. 6. Arrange the sliced carrots and asparagus around the chicken in the baking dish.
  7. 7. Drizzle the remaining olive oil mixture over the vegetables for added flavor.
  8. 8. Roast the chicken and vegetables in the oven for 25 minutes, turning the vegetables halfway through.
  9. 9. Check the chicken for doneness; it’s ready when juices run clear and the internal temperature reaches 75°C.
  10. 10. Remove the baking dish from the oven and garnish with lemon zest for a fresh finish.
  11. 11. Serve the herb-roasted chicken and vegetables warm, plating evenly for two portions.