How long does Herbed Lemon Chicken with Roasted Vegetables take to make?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking in the oven.

How do I keep Herbed Lemon Chicken with Roasted Vegetables juicy?

Pat the breasts dry, coat them well in the oil and lemon marinade and roast until just cooked through. Rest them briefly before slicing.

How do I know roast chicken breast is cooked?

The thickest part should reach 75°C on a thermometer. Without one, cut into it and check the juices run clear with no pink.

Why do the carrots go in the oven before the chicken?

Carrots take longer to roast than chicken breast, so a head start means both are ready together, with the carrots tender and slightly caramelised.

What can I use instead of rosemary on lemon chicken?

Swap it for thyme, oregano or sage. Dried herbs work too; just use a smaller amount than fresh.

Herbed Lemon Chicken With Roasted Vegetables Recipe

Name: Herbed Lemon Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: English
Ingredients: 1 Piece Cucumber 1Pc; 100 G Jumbo Garlic 100g; 100G Heera Black Pepper Powder 100g; - Biona Capers in Olive Oil; - Ducros Dried Thyme; 4 Pack Fresh Carrots - Pack Of 4; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; 250 Ml Trs Lemon Juice 250Ml; 50G Natoora Fresh Italian Flat Leaf Parsley; 30G Natoora Fresh Italian Rosemary

English cuisine · 330 calories

About this recipe

Herbed Lemon Chicken with Roasted Vegetables is a delightful lunch option that's both nourishing and flavorful. The star of this dish is the tender, juicy chicken breast, marinated with fresh rosemary, thyme, garlic, and lemon juice, offering a burst of zesty and aromatic flavors. Paired with roasted carrots seasoned lightly with olive oil and black pepper, and fresh cucumber slices for a refreshing crunch, this meal strikes a perfect balance between taste and nutrition. With 30 grams of protein per serving, it's an excellent choice to energize your midday while supporting muscle health. The preparation process is straightforward, making it perfect for intermediate cooks looking to whip up something special in under an hour. Serve it warm, garnish with parsley, and enjoy a wholesome, dairy-free English meal that's both satisfying and budget-friendly.

Ingredients

1 Piece Cucumber 1Pc
100 G Jumbo Garlic 100g
100G Heera Black Pepper Powder 100g
- Biona Capers In Olive Oil
- Ducros Dried Thyme
4 Pack Fresh Carrots - Pack Of 4
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
250 Ml Trs Lemon Juice 250Ml
50G Natoora Fresh Italian Flat Leaf Parsley
30G Natoora Fresh Italian Rosemary

Instructions

1. Preheat your oven to 200°C (400°F) and grease a baking tray lightly with olive oil.
2. Rinse the chicken breasts under cold water and pat them dry with a paper towel.
3. In a small bowl, mix olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper.
4. Rub the marinade generously over the chicken breasts, ensuring they are fully coated.
5. Peel and chop the carrots into evenly sized sticks; slice the cucumber into thick rounds.
6. Place the carrots on the prepared baking tray and drizzle with a little olive oil, salt, and pepper.
7. Roast the carrots in the oven for 10 minutes, then add the chicken breasts to the tray and roast for another 15 minutes.
8. Check the chicken to ensure it is cooked through (internal temperature of 75°C or no pink inside).
9. Once done, remove the tray from the oven and let the chicken rest for 5 minutes.
10. Arrange the chicken and roasted carrots on a plate, adding the fresh cucumber slices as a refreshing side.
11. Garnish with chopped parsley and a squeeze of fresh lemon juice for added zest.
12. Serve warm and enjoy your healthy, protein-packed lunch!

How to make Herbed Lemon Chicken With Roasted Vegetables

Marinate the chicken. Preheat the oven to 200°C (400°F) and lightly oil a baking tray. Pat the chicken breasts dry with a paper towel, then rub them all over with olive oil, lemon juice, garlic, rosemary, thyme, salt and black pepper.
Prep the vegetables. Peel the carrots and cut them into even sticks, and slice the cucumber into thick rounds.
Roast carrots and chicken. Season the carrots on the tray with olive oil, salt and pepper and roast for 10 minutes, then add the chicken and roast for another 15 minutes.
Check and rest. Make sure the chicken is cooked through, with an internal temperature of 75°C and no pink inside, then take the tray out and let it rest for 5 minutes.
Plate and garnish. Arrange the chicken and carrots with the fresh cucumber slices, garnish with chopped parsley and a squeeze of lemon juice, and serve warm.

Frequently asked questions

How long does Herbed Lemon Chicken with Roasted Vegetables take to make?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking in the oven.
How do I keep Herbed Lemon Chicken with Roasted Vegetables juicy?: Pat the breasts dry, coat them well in the oil and lemon marinade and roast until just cooked through. Rest them briefly before slicing.
How do I know roast chicken breast is cooked?: The thickest part should reach 75°C on a thermometer. Without one, cut into it and check the juices run clear with no pink.
Why do the carrots go in the oven before the chicken?: Carrots take longer to roast than chicken breast, so a head start means both are ready together, with the carrots tender and slightly caramelised.
What can I use instead of rosemary on lemon chicken?: Swap it for thyme, oregano or sage. Dried herbs work too; just use a smaller amount than fresh.