How long does Lemon Herb Chicken with Roasted Vegetables take?

About 40 minutes: 15 minutes of prep and 25 minutes of cooking. The chicken thighs and vegetables roast together on one tray.

Can I use chicken breast in Lemon Herb Chicken with Roasted Vegetables?

Yes, but breast cooks faster and dries out more easily than thighs. Check it earlier and take it out once it reaches 75°C in the thickest part.

What is chow chow and what can I use instead?

Chow chow is chayote, a mild, crisp squash. Swap it for courgette or butternut squash cut into the same bite-sized pieces for roasting.

How do I get crispy skin on roasted chicken thighs?

Pat the thighs dry before marinating, place them skin side up in a single layer and give the tray space. Flip them halfway, then finish skin side up.

What goes with lemon herb chicken and roasted vegetables?

Serve it with crusty bread, couscous or buttery new potatoes to soak up the lemony juices. A crisp green salad also works well.

Lemon Herb Chicken With Roasted Vegetables Recipe

Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 Piece Cucumber 1Pc; 100 G Jumbo Garlic 100g; 100G Heera Black Pepper Powder 100g; - Maldon Flakes Sea Salt; - Fresh Asian Chayote / Chow Chow; - Schwartz Italian Seasoning; 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml; 4 Pack Fresh Carrots - Pack Of 4; 250 Ml Trs Lemon Juice 250Ml; 4X150G Boneless Chicken Thighs 4X150G (Skin On); 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

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

1 Piece Cucumber 1Pc
100 G Jumbo Garlic 100g
100G Heera Black Pepper Powder 100g
- Maldon Flakes Sea Salt
- Fresh Asian Chayote / Chow Chow
- Schwartz Italian Seasoning
250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
4 Pack Fresh Carrots - Pack Of 4
250 Ml Trs Lemon Juice 250Ml
4X150G Boneless Chicken Thighs 4X150G (Skin On)
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

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

How to make Lemon Herb Chicken With Roasted Vegetables

Marinate the chicken. Preheat the oven to 200°C and line a baking tray. Mix olive oil, lemon juice, Italian seasoning, minced garlic, salt and black pepper, coat the chicken thighs evenly and marinate for 15 minutes.
Season the vegetables. Wash, peel and chop the carrots, chow chow and cucumber into bite-sized pieces, then toss them with rapeseed oil, a pinch of salt and pasta sauce seasoning.
Arrange the tray. Lay the marinated chicken thighs and seasoned vegetables on the lined baking tray in a single layer so everything roasts evenly.
Roast the tray. Bake for 25 minutes, flipping the chicken and vegetables halfway through, and check with a meat thermometer that the chicken reaches 75°C inside.
Rest and serve. Let the chicken rest for 5 minutes to keep it juicy, then serve the thighs alongside the roasted vegetables with a squeeze of fresh lemon juice.

Frequently asked questions

How long does Lemon Herb Chicken with Roasted Vegetables take?: About 40 minutes: 15 minutes of prep and 25 minutes of cooking. The chicken thighs and vegetables roast together on one tray.
Can I use chicken breast in Lemon Herb Chicken with Roasted Vegetables?: Yes, but breast cooks faster and dries out more easily than thighs. Check it earlier and take it out once it reaches 75°C in the thickest part.
What is chow chow and what can I use instead?: Chow chow is chayote, a mild, crisp squash. Swap it for courgette or butternut squash cut into the same bite-sized pieces for roasting.
How do I get crispy skin on roasted chicken thighs?: Pat the thighs dry before marinating, place them skin side up in a single layer and give the tray space. Flip them halfway, then finish skin side up.
What goes with lemon herb chicken and roasted vegetables?: Serve it with crusty bread, couscous or buttery new potatoes to soak up the lemony juices. A crisp green salad also works well.