How long does Herbed Lemon Garlic Chicken with Roasted Vegetables take?

About 35 minutes, made up of 10 minutes of prep and 25 minutes of roasting.

Which vegetables work best in Herbed Lemon Garlic Chicken with Roasted Vegetables?

Carrots, courgette, red onion and sweet potato all roast well together. Cut them into similar bite-sized pieces so they are tender at the same time as the chicken.

Can I use fresh rosemary and thyme in the lemon garlic marinade?

Yes, finely chop fresh herbs and use roughly three times the quantity of dried. Tuck a few whole sprigs among the vegetables for extra aroma.

How do I stop the roasted vegetables going soggy?

Spread them in a single layer with space between the pieces and turn them halfway. Crowded trays steam the vegetables instead of browning them.

Can I meal prep this lemon garlic chicken tray bake?

Yes, it keeps in the fridge for up to 3 days in sealed containers. Reheat until piping hot and add a squeeze of fresh lemon before eating.

Herbed Lemon Garlic Chicken With Roasted Vegetables Recipe

Name: Herbed Lemon Garlic Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: English
Ingredients: 100 G Jumbo Garlic 100g; 100G Heera Black Pepper Powder 100g; - Sweet Potatoes; - Ducros Dried Thyme; 100 g Yorkshire English Carrots 100G; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; 250 Ml Trs Lemon Juice 250Ml; 1 Onion Red 1 Each; 1 Courgette 1 Each; 18 g Schwartz Dried Rosemary Jar 18g; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

English cuisine · 509 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

100 G Jumbo Garlic 100g
100G Heera Black Pepper Powder 100g
- Sweet Potatoes
- Ducros Dried Thyme
100 g Yorkshire English Carrots 100G
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
250 Ml Trs Lemon Juice 250Ml
1 Onion Red 1 Each
1 Courgette 1 Each
18 g Schwartz Dried Rosemary Jar 18g
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

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

How to make Herbed Lemon Garlic Chicken With Roasted Vegetables

Marinate the chicken. Preheat the oven to 200°C (392°F) and line a baking tray with parchment. Mix olive oil, minced garlic, lemon juice, dried thyme, dried rosemary, salt and black pepper, coat the chicken breasts and leave them for 10 minutes.
Prepare the vegetables. Peel and chop the carrots, courgette, red onion and sweet potato into bite-sized pieces, then toss them with 1 tablespoon of olive oil, salt and black pepper until well coated.
Roast the tray. Place the chicken on one side of the tray and the vegetables on the other. Roast for 25 minutes, flipping the vegetables halfway through for even cooking.
Check and rest. Check the chicken reaches an internal temperature of 75°C (165°F), then take the tray out and rest the chicken for 5 minutes before slicing.
Slice and serve. Slice the rested chicken and serve it warm with the roasted carrots, courgette, red onion and sweet potato alongside.

Frequently asked questions

How long does Herbed Lemon Garlic Chicken with Roasted Vegetables take?: About 35 minutes, made up of 10 minutes of prep and 25 minutes of roasting.
Which vegetables work best in Herbed Lemon Garlic Chicken with Roasted Vegetables?: Carrots, courgette, red onion and sweet potato all roast well together. Cut them into similar bite-sized pieces so they are tender at the same time as the chicken.
Can I use fresh rosemary and thyme in the lemon garlic marinade?: Yes, finely chop fresh herbs and use roughly three times the quantity of dried. Tuck a few whole sprigs among the vegetables for extra aroma.
How do I stop the roasted vegetables going soggy?: Spread them in a single layer with space between the pieces and turn them halfway. Crowded trays steam the vegetables instead of browning them.
Can I meal prep this lemon garlic chicken tray bake?: Yes, it keeps in the fridge for up to 3 days in sealed containers. Reheat until piping hot and add a squeeze of fresh lemon before eating.