How long does this Lemon Herb Grilled Chicken with Roasted Vegetables take?

About 45 minutes in total: 10 minutes of prep and 35 minutes of cooking, most of it hands-off while the vegetables roast.

How do I know the grilled chicken is cooked through?

Check the thickest part with a meat thermometer; it should read 75°C. The juices should run clear and the meat should no longer look pink in the centre.

Why add paprika to the roasted vegetables?

Paprika gives the carrots and broccoli a gentle smoky warmth and a deeper colour. Toss it with the oil so it coats evenly and does not scorch on the tray.

Can I swap the broccoli for another green vegetable?

Swap it for green beans, cauliflower florets or long-stem broccoli. Add softer vegetables partway through roasting so they do not burn.

Lemon Herb Grilled Chicken With Roasted Vegetables Recipe

Name: Lemon Herb Grilled Chicken with Roasted Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 100 G Jumbo Garlic 100g; - Thyme Bunched Herb; 1 L Olive Oil – Organic; 100 G Natco Paprika Powder; 100G Heera Black Pepper Powder 100g; 100 g Yorkshire English Carrots 100G; 400G Greenfield Himalayan Salt Fine 400G; 250 Ml Trs Lemon Juice 250Ml; 525G Packington Free Range Skinless Chicken Breast Fillets; 1 Lemon - 1 Each; 1 Parsnip 1 Each; 1 Broccoli - 1 Head

British cuisine · 319 calories

About this recipe

Lemon Herb Grilled Chicken with Roasted Vegetables offers a wholesome and delicious lunch experience. Succulent chicken breasts are marinated in a zesty blend of lemon, thyme, garlic, and olive oil, then grilled to perfection for a tender and flavorful bite. Complemented by a colorful array of roasted seasonal vegetables, including carrots, parsnips, and broccoli, this dish balances protein, fiber, and essential nutrients beautifully. Easy to prepare, it's ideal for a satisfying weekday lunch or a low-fuss weekend meal. With its vibrant flavors and nourishing ingredients, this recipe is perfect for those seeking a meal that is both hearty and healthy.

Ingredients

100 G Jumbo Garlic 100g
- Thyme Bunched Herb
1 L Olive Oil – Organic
100 G Natco Paprika Powder
100G Heera Black Pepper Powder 100g
100 g Yorkshire English Carrots 100G
400G Greenfield Himalayan Salt Fine 400G
250 Ml Trs Lemon Juice 250Ml
525G Packington Free Range Skinless Chicken Breast Fillets
1 Lemon - 1 Each
1 Parsnip 1 Each
1 Broccoli - 1 Head

Instructions

1. Preheat the oven to 200°C (392°F) for roasting the vegetables.
2. In a small bowl, mix 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp thyme leaves, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
3. Coat 400 g chicken breasts with the marinade and let them rest for 10 minutes to absorb the flavors.
4. Peel and chop 200 g carrots and 2 parsnips into bite-sized pieces, and arrange them on a baking tray with 200 g broccoli florets.
5. Drizzle 1 tbsp olive oil over the vegetables and sprinkle with 1 tsp paprika, tossing to coat evenly.
6. Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through for even cooking.
7. Heat a grill pan over medium heat and lightly grease it with olive oil.
8. Place the marinated chicken breasts on the grill pan and cook for 5-7 minutes per side, ensuring they are cooked through without drying out.
9. Check the chicken's internal temperature to ensure it has reached 75°C (165°F) for safe consumption.
10. Remove the roasted vegetables from the oven when they are tender and slightly caramelized.
11. Plate the grilled chicken alongside the roasted vegetables, garnishing with a sprig of thyme or a wedge of lemon for presentation.

How to make Lemon Herb Grilled Chicken With Roasted Vegetables

Marinate the chicken. Preheat the oven to 200°C. Mix olive oil, lemon juice, thyme leaves, minced garlic, salt and black pepper, coat the chicken breasts and leave them for 10 minutes to absorb the flavours.
Prepare the vegetables. Peel and chop the carrots and parsnips into bite-sized pieces and arrange them on a baking tray with broccoli florets. Drizzle with olive oil and sprinkle with paprika, tossing to coat evenly.
Roast the vegetables. Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through for even cooking.
Grill the chicken. Heat a grill pan over medium heat and lightly grease it with olive oil. Cook the chicken breasts for 5-7 minutes per side until cooked through and the internal temperature reaches 75°C.
Plate and serve. Remove the vegetables from the oven when tender and slightly caramelised. Plate the grilled chicken alongside them, garnished with a sprig of thyme or a lemon wedge.

Frequently asked questions

How long does this Lemon Herb Grilled Chicken with Roasted Vegetables take?: About 45 minutes in total: 10 minutes of prep and 35 minutes of cooking, most of it hands-off while the vegetables roast.
Is this Lemon Herb Grilled Chicken with Roasted Vegetables vegetarian?: No, it contains skinless chicken breast fillets, marinated in lemon, garlic and thyme, then grilled. Roasted carrots and broccoli with paprika are served alongside.
How do I know the grilled chicken is cooked through?: Check the thickest part with a meat thermometer; it should read 75°C. The juices should run clear and the meat should no longer look pink in the centre.
Why add paprika to the roasted vegetables?: Paprika gives the carrots and broccoli a gentle smoky warmth and a deeper colour. Toss it with the oil so it coats evenly and does not scorch on the tray.
Can I swap the broccoli for another green vegetable?: Swap it for green beans, cauliflower florets or long-stem broccoli. Add softer vegetables partway through roasting so they do not burn.