Lemon Herb Chicken With Roasted Vegetables Recipe

Italian cuisine · 341 calories

About this recipe

Discover the vibrant flavors of Italy with our Lemon Herb Chicken and Roasted Vegetables recipe. This dish pairs succulent chicken thighs marinated in zesty lemon juice and aromatic Italian herbs with a colorful array of roasted seasonal vegetables. It's a perfect lunch option for those seeking a protein-rich, dairy-free meal that’s both delicious and nourishing. With just 40 minutes from prep to plate, this recipe is ideal for busy days without compromising on a gourmet experience. Serve with an extra squeeze of lemon for a refreshing finish!

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc
  • - Fresh Asian Chayote / Chow Chow
  • - Biona Capers In Olive Oil
  • 250 Ml Trs Lemon Juice 250Ml
  • - Tongmaster Sugo Di Pomodoro Italian Pasta Sauce Seasoning
  • - Schwartz Italian Seasoning
  • 1 Garlic Bulb - 1 Each
  • 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
  • - Maldon Flakes Sea Salt
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. In a bowl, mix olive oil, lemon juice, Italian seasoning, garlic (minced), salt, and black pepper to create the marinade.
  3. 3. Coat the chicken thighs with the marinade, ensuring they are evenly covered, then set aside to marinate for 15 minutes.
  4. 4. Wash and peel the carrots, chow chow vegetable, and cucumber, then chop them into bite-sized pieces.
  5. 5. Toss the vegetables in a separate bowl with rapeseed oil, a pinch of salt, and Italian pasta sauce seasoning.
  6. 6. Arrange the marinated chicken thighs and seasoned vegetables on the lined baking tray in a single layer.
  7. 7. Place the tray in the preheated oven and bake for 25 minutes, flipping the chicken and vegetables halfway through for even cooking.
  8. 8. Check the chicken for doneness by ensuring the internal temperature reaches 75°C using a meat thermometer.
  9. 9. Remove the tray from the oven and let the chicken rest for 5 minutes to retain its juices.
  10. 10. Serve the chicken thighs alongside the roasted vegetables, garnished with a squeeze of fresh lemon juice for added zest.