How long does Herb Roasted Lemon Chicken with Seasonal Veg take?

About 40 minutes: 15 minutes of prep and 25 minutes of cooking, with the chicken and vegetables roasting together in one dish.

Is Herb Roasted Lemon Chicken with Seasonal Veg vegetarian?

No, it is not vegetarian. Chicken is rubbed with lemon, garlic, thyme and rosemary, then roasted with carrots and asparagus.

How do I keep roasted asparagus from going limp?

Trim off the woody ends and keep the spears whole so they hold their shape. Toss them in the herb oil and turn them halfway through roasting.

What other seasonal veg can I use?

Tenderstem broccoli, green beans, baby courgettes or parsnips all work. Cut them to a similar thickness so they roast in the same time as the chicken.

How do I know when the lemon chicken is ready?

It is ready when the juices run clear and the thickest part reaches 75°C on a thermometer. Finish it with lemon zest before serving.

Herb Roasted Lemon Chicken With Seasonal Veg Recipe

Name: Herb Roasted Lemon Chicken with Seasonal Veg
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: English
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

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

How to make Herb Roasted Lemon Chicken With Seasonal Veg

Prepare the vegetables. Preheat the oven to 200°C (392°F) and lightly grease a baking dish with olive oil. Wash and trim the carrots and asparagus, then cut the carrots into thin diagonal slices.
Make the herb rub. Mince the garlic and zest the lemon, keeping the zest aside. Mix olive oil, lemon juice, garlic, thyme, rosemary, salt and pepper in a small bowl.
Coat and arrange. Rub the herb oil generously over the chicken thighs and place them in the dish. Arrange the carrots and asparagus around the chicken and drizzle the remaining herb oil over the vegetables.
Roast until cooked through. Roast for 25 minutes, turning the vegetables halfway through. The chicken is ready when the juices run clear and the internal temperature reaches 75°C.
Garnish and serve. Remove the dish from the oven, garnish with the lemon zest for a fresh finish, and serve the chicken and vegetables warm, divided evenly between two plates.

Frequently asked questions

How long does Herb Roasted Lemon Chicken with Seasonal Veg take?: About 40 minutes: 15 minutes of prep and 25 minutes of cooking, with the chicken and vegetables roasting together in one dish.
Is Herb Roasted Lemon Chicken with Seasonal Veg vegetarian?: No, it is not vegetarian. Chicken is rubbed with lemon, garlic, thyme and rosemary, then roasted with carrots and asparagus.
How do I keep roasted asparagus from going limp?: Trim off the woody ends and keep the spears whole so they hold their shape. Toss them in the herb oil and turn them halfway through roasting.
What other seasonal veg can I use?: Tenderstem broccoli, green beans, baby courgettes or parsnips all work. Cut them to a similar thickness so they roast in the same time as the chicken.
How do I know when the lemon chicken is ready?: It is ready when the juices run clear and the thickest part reaches 75°C on a thermometer. Finish it with lemon zest before serving.