Herbed Lemon Garlic Chicken With Roasted Vegetables Recipe

English cuisine · 324 calories

About this recipe

Herbed Lemon Garlic Chicken with Roasted Vegetables is a delightful English lunch that combines juicy, marinated chicken breasts with an array of perfectly roasted seasonal vegetables. This dish is not only easy to prepare but also packed with essential nutrients to keep you energized throughout the day. The marinade of olive oil, garlic, lemon juice, and aromatic herbs ensures the chicken is tender and bursting with flavor, while the vegetables add a comforting mix of textures and natural sweetness. With 31g of protein and a good dose of fiber, this meal is ideal for anyone looking to balance taste and nutrition. Whether you're cooking for yourself or sharing with a loved one, this recipe is sure to become a lunchtime favorite.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • 250 Ml Trs Lemon Juice 250Ml
  • - Thyme Bunched Herb
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 100 g Yorkshire English Carrots 100G
  • 750G Casa Marrazzo Grilled Courgette In Oil, 750G
  • 1 Kg Red Onion 1kg
  • 400G Sweet Potato Vermicelli, 400G

Instructions

  1. 1. Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
  2. 2. In a bowl, mix olive oil, minced garlic, lemon juice, dried thyme, dried rosemary, salt, and black pepper to create a marinade.
  3. 3. Coat the chicken breasts with the marinade evenly and let them sit for 10 minutes.
  4. 4. Peel and chop the carrots, courgette, red onion, and sweet potato into bite-sized pieces.
  5. 5. Toss the vegetables with 1 tablespoon of olive oil, salt, and black pepper until well coated.
  6. 6. Place the marinated chicken breasts on one side of the baking tray and arrange the vegetables on the other side.
  7. 7. Roast in the preheated oven for 25 minutes, flipping the vegetables halfway through for even cooking.
  8. 8. Check the chicken for doneness by ensuring the internal temperature reaches 75°C (165°F).
  9. 9. Remove the tray from the oven and let the chicken rest for 5 minutes before slicing.
  10. 10. Serve the sliced chicken with the roasted vegetables while warm.