How long does Lemon Herb Chicken with Roasted Vegetables take?

About 40 minutes in total: 15 minutes of prep including marinating, and 25 minutes of cooking. The vegetables roast while the chicken cooks in the pan.

Is Lemon Herb Chicken with Roasted Vegetables vegetarian?

No, it contains chicken breast, so it is not vegetarian. The chicken is marinated in lemon, garlic, rosemary and thyme.

Can I use dried rosemary instead of fresh?

Yes, use about a third as much dried rosemary and crumble it finely so it does not feel spiky in the marinade.

How do I get the chicken golden without drying it out?

Slice the breasts evenly, sear them in a hot pan without moving them until golden, then turn once and cook just until the juices run clear.

Can I use leftovers for lunch the next day?

Yes, keep the chicken and vegetables chilled for up to 2 days. Eat them cold in a salad or reheat until piping hot.

Lemon Herb Chicken With Roasted Vegetables Recipe

Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: English
Ingredients: 350G Frohweins Chicken Breast Fillets Supremes Skinless; 1 Lemon - 1 Each; 640G Birds Eye Country Mixed Vegetables; - Biona Capers in Olive Oil; 50G Black Garlic Cloves, 50G; - Rosemary Rosmarinus Officinalis Herb Garden Plant; - Ducros Dried Thyme; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; 100 g Yorkshire English Carrots 100G; 1 Piece Cucumber 1Pc

English cuisine · 285 calories

Lemon Herb Chicken with Roasted Vegetables recipe

About this recipe

Lemon Herb Chicken with Roasted Vegetables is a delicious, protein-packed dinner that’s as nutritious as it is flavorful. This English-inspired dish combines tender chicken marinated in a zesty blend of lemon juice, garlic, and herbs with vibrant roasted carrots and fresh cucumber slices. The chicken is pan-seared until golden and juicy, while the carrots are roasted to bring out their natural sweetness. With 42g of protein and 518 calories per serving, this meal is ideal for gym-goers or anyone looking for a balanced dinner. Preparing this dish is straightforward, making it perfect for weeknights or meal prep. Serve it as a comforting yet light option that satisfies cravings while supporting your health goals.

Ingredients

350G Frohweins Chicken Breast Fillets Supremes Skinless
1 Lemon - 1 Each
640G Birds Eye Country Mixed Vegetables
- Biona Capers In Olive Oil
50G Black Garlic Cloves, 50G
- Rosemary Rosmarinus Officinalis Herb Garden Plant
- Ducros Dried Thyme
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
100 g Yorkshire English Carrots 100G
1 Piece Cucumber 1Pc

Instructions

1. Slice the chicken breasts into even-sized pieces for faster cooking.
2. In a bowl, mix lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper to prepare the marinade.
3. Coat the chicken pieces fully with the marinade, cover, and let rest for 15 minutes.
4. Preheat a large skillet over medium heat and drizzle with olive oil.
5. Place marinated chicken pieces in the skillet and cook for about 6 minutes on each side until golden brown and fully cooked.
6. While the chicken cooks, peel and slice carrots into thin sticks and toss them with olive oil, salt, and pepper.
7. Preheat the oven to 200°C and spread the carrots on a baking sheet in a single layer.
8. Roast the carrots for 15-20 minutes until tender and slightly caramelized.
9. Thinly slice the cucumber and set aside as a fresh side to complement the dish.
10. Arrange the cooked chicken, roasted carrots, and fresh cucumber slices on a plate for serving.

How to make Lemon Herb Chicken With Roasted Vegetables

Marinate the chicken. Slice the chicken breasts into even pieces. Mix lemon juice, olive oil, minced garlic, rosemary, thyme, salt and pepper, coat the chicken fully, cover and leave to rest for 15 minutes.
Pan-fry the chicken. Preheat a large skillet over medium heat with a drizzle of olive oil. Cook the chicken for about 6 minutes on each side until golden brown and fully cooked.
Prepare the carrots. Peel and slice the carrots into thin sticks and toss with olive oil, salt and pepper. Preheat the oven to 200°C and spread the carrots on a baking sheet in a single layer.
Roast the carrots. Roast the carrots for 15-20 minutes until tender and slightly caramelised. Meanwhile, thinly slice the cucumber and set it aside as a fresh side.
Plate and serve. Arrange the cooked chicken pieces, the roasted carrot sticks and the fresh cucumber slices together on each plate for serving.

Frequently asked questions

How long does Lemon Herb Chicken with Roasted Vegetables take?: About 40 minutes in total: 15 minutes of prep including marinating, and 25 minutes of cooking. The vegetables roast while the chicken cooks in the pan.
Is Lemon Herb Chicken with Roasted Vegetables vegetarian?: No, it contains chicken breast, so it is not vegetarian. The chicken is marinated in lemon, garlic, rosemary and thyme.
Can I use dried rosemary instead of fresh?: Yes, use about a third as much dried rosemary and crumble it finely so it does not feel spiky in the marinade.
How do I get the chicken golden without drying it out?: Slice the breasts evenly, sear them in a hot pan without moving them until golden, then turn once and cook just until the juices run clear.
Can I use leftovers for lunch the next day?: Yes, keep the chicken and vegetables chilled for up to 2 days. Eat them cold in a salad or reheat until piping hot.