Is Lemon Herb Grilled Chicken with Roasted Vegetables vegetarian?

No, it contains chicken breast, marinated in lemon, garlic, thyme and rosemary before grilling. It is plated with roasted carrots, courgettes and peppers.

Which vegetables work best for roasting alongside the chicken?

Carrots, courgettes and peppers roast well together at 200°C. Cut them to a similar size so they caramelise evenly and are tender at the same time.

Can I use dried herbs instead of fresh thyme and rosemary?

Yes, use about a third of the amount, as dried herbs are more concentrated. Rub them into the marinade so they soften before grilling.

How do I stop grilled chicken breast drying out?

Keep the heat medium rather than fierce, turn it once, and rest it briefly before slicing. The lemon and oil marinade also helps keep the meat moist.

Lemon Herb Grilled Chicken With Roasted Vegetables Recipe

Name: Lemon Herb Grilled Chicken with Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 100 G Jumbo Garlic 100g; - Thyme Bunched Herb; 1 L Olive Oil – Organic; Each Pepper Red- Each; 100G Heera Black Pepper Powder 100g; 100 g Yorkshire English Carrots 100G; 500 g Planet Organic Courgettes 500G; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; 250 Ml Trs Lemon Juice 250Ml; 18 g Schwartz Dried Rosemary Jar 18g

British cuisine · 319 calories

About this recipe

Lemon Herb Grilled Chicken with Roasted Vegetables is a wholesome British-inspired dinner perfect for a cozy evening meal. Succulent chicken breasts are marinated in a zesty blend of lemon, garlic, thyme, and rosemary, then grilled to perfection for a smoky, flavorful finish. Complemented by a side of vibrant roasted vegetables like carrots, courgettes, and red bell peppers, this dish brings together refreshing citrus notes with earthy, caramelized textures. Packed with 38g of protein per serving, this meal supports muscle recovery while providing essential nutrients like fiber for digestive health. It’s a balanced, satisfying option that’s easy to prepare in under an hour, making it ideal for busy weeknights or relaxed weekend dining.

Ingredients

100 G Jumbo Garlic 100g
- Thyme Bunched Herb
1 L Olive Oil – Organic
Each Pepper Red- Each
100G Heera Black Pepper Powder 100g
100 g Yorkshire English Carrots 100G
500 g Planet Organic Courgettes 500G
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
250 Ml Trs Lemon Juice 250Ml
18 g Schwartz Dried Rosemary Jar 18g

Instructions

1. Preheat your oven to 200°C and prepare a baking tray with parchment paper.
2. In a mixing bowl, combine 1 tbsp olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tsp thyme, 1/2 tsp dried rosemary, 1 tsp salt, and 1/2 tsp pepper to create a marinade.
3. Coat 300 g chicken breasts evenly in the marinade and set aside for 15 minutes to absorb flavors.
4. Chop 200 g carrots, 200 g courgettes, and the red bell pepper into bite-sized pieces.
5. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper in a separate bowl.
6. Spread the vegetables out evenly on the prepared baking tray and roast in the oven for 25-30 minutes, stirring halfway.
7. Heat a grill pan over medium heat and lightly oil the surface with olive oil.
8. Grill the marinated chicken breasts for 5-7 minutes on each side, ensuring they are fully cooked through.
9. Remove the roasted vegetables from the oven once they are tender and slightly caramelized.
10. Plate the grilled chicken alongside the roasted vegetables for a balanced dinner.

How to make Lemon Herb Grilled Chicken With Roasted Vegetables

Make the marinade. Preheat the oven to 200°C and line a baking tray with parchment paper. Combine olive oil, lemon juice, minced garlic, thyme, rosemary, salt and pepper in a mixing bowl.
Marinate the chicken. Coat the chicken breasts evenly in the marinade and set aside for 15 minutes to absorb the flavours.
Roast the vegetables. Chop the carrots, courgettes and red pepper into bite-sized pieces and toss with 1 tablespoon of olive oil, salt and pepper. Spread them evenly on the prepared tray and place in the oven.
Grill the chicken. Heat a grill pan over medium heat and lightly oil it. Grill the marinated chicken breasts for 5-7 minutes on each side until fully cooked.
Plate and serve. Remove the vegetables from the oven once they are tender and slightly caramelised. Plate the grilled chicken alongside the roasted vegetables.

Frequently asked questions

How long does Lemon Herb Grilled Chicken with Roasted Vegetables take to make?: About 45 minutes in total, with 15 minutes of prep and 30 minutes of cooking. The vegetables roast while the chicken marinates and grills.
Is Lemon Herb Grilled Chicken with Roasted Vegetables vegetarian?: No, it contains chicken breast, marinated in lemon, garlic, thyme and rosemary before grilling. It is plated with roasted carrots, courgettes and peppers.
Which vegetables work best for roasting alongside the chicken?: Carrots, courgettes and peppers roast well together at 200°C. Cut them to a similar size so they caramelise evenly and are tender at the same time.
Can I use dried herbs instead of fresh thyme and rosemary?: Yes, use about a third of the amount, as dried herbs are more concentrated. Rub them into the marinade so they soften before grilling.
How do I stop grilled chicken breast drying out?: Keep the heat medium rather than fierce, turn it once, and rest it briefly before slicing. The lemon and oil marinade also helps keep the meat moist.