Is Lemon Herb Grilled Chicken with Roasted Vegetables vegetarian?

No, it is not vegetarian as it is built around chicken breasts marinated in lemon juice, garlic, thyme and rosemary.

Can I cook the lemon herb chicken in the oven instead of on a grill?

Yes, roast the marinated breasts on a tray at 200°C alongside the vegetables until cooked through, then finish under a hot grill for a little colour.

Can I marinate the chicken ahead of time?

Yes, coat it in the lemon herb marinade and chill for a few hours. Avoid leaving it overnight, as the lemon juice can make the texture mushy.

What can I use instead of courgette?

Swap it for aubergine, red onion wedges or extra bell pepper, and toss them in the same olive oil, paprika, salt and pepper before roasting.

Lemon Herb Grilled Chicken With Roasted Vegetables Recipe

Name: Lemon Herb Grilled Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
Ingredients: 525G Packington Free Range Skinless Chicken Breast Fillets; - Biona Capers in Olive Oil; 250 Ml Trs Lemon Juice 250Ml; 100 G Jumbo Garlic 100g; - Thyme Bunched Herb; - Rosemary Rosmarinus Officinalis Herb Garden Plant; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; 100 g Yorkshire English Carrots 100G; 750G Casa Marrazzo Grilled Courgette In Oil, 750G; 1 piece Yellow Bell Pepper; 100 G Natco Paprika Powder

British cuisine · 336 calories

About this recipe

Lemon Herb Grilled Chicken with Roasted Vegetables is an irresistible lunch option that combines juicy, zesty grilled chicken with perfectly roasted seasonal vegetables. This British-inspired dish is easy to prepare and packs a nutritious punch with 48g of protein and 7g of fiber. The chicken is marinated with olive oil, lemon juice, garlic, and aromatic herbs, then grilled to perfection for a smoky flavor. Meanwhile, the vegetables—carrots, courgette, and red bell pepper—are roasted until tender and caramelized, adding a hint of sweetness and depth to the plate. Together, they create a balanced meal that’s ideal for a midday energy boost. Whether you're cooking for yourself or sharing with a friend, this dish delivers big on flavor and health benefits. Pair it with a light salad or enjoy it as-is for a wholesome and satisfying experience.

Ingredients

525G Packington Free Range Skinless Chicken Breast Fillets
- Biona Capers In Olive Oil
250 Ml Trs Lemon Juice 250Ml
100 G Jumbo Garlic 100g
- Thyme Bunched Herb
- Rosemary Rosmarinus Officinalis Herb Garden Plant
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
100 g Yorkshire English Carrots 100G
750G Casa Marrazzo Grilled Courgette In Oil, 750G
1 piece Yellow Bell Pepper
100 G Natco Paprika Powder

Instructions

1. In a small bowl, mix olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper to create a marinade.
2. Place chicken breasts in a shallow dish and pour the marinade over them, ensuring they are fully coated. Marinate for 20 minutes.
3. Preheat the grill to medium-high heat and lightly grease the grates with olive oil.
4. While the chicken marinates, wash and chop the carrots, courgette, and red bell pepper into bite-sized pieces.
5. Toss the chopped vegetables with olive oil, paprika, salt, and pepper in a mixing bowl until evenly coated.
6. Spread the vegetables evenly on a baking tray and roast in a preheated oven at 200°C (400°F) for 20 minutes, stirring halfway through.
7. Place the marinated chicken breasts on the grill and cook for 6-7 minutes per side, or until fully cooked and golden brown.
8. Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes to retain its juices.
9. Serve the grilled chicken alongside the roasted vegetables on a plate, garnishing with a sprinkle of fresh herbs if desired.

How to make Lemon Herb Grilled Chicken With Roasted Vegetables

Marinate the chicken. Mix olive oil, lemon juice, garlic, dried thyme, dried rosemary, salt and black pepper. Pour the marinade over the chicken breasts in a shallow dish so they are fully coated and marinate for 20 minutes.
Heat the grill. While the chicken marinates, preheat the grill to medium-high heat and lightly grease the grates with olive oil so the chicken does not stick.
Roast the vegetables. Chop the carrots, courgette and red pepper into bite-sized pieces and toss with olive oil, paprika, salt and pepper. Roast on a tray at 200°C (400°F) for 20 minutes, stirring halfway through.
Grill and rest. Grill the marinated chicken for 6-7 minutes per side until fully cooked and golden brown, then remove it from the grill and rest it for 5 minutes.
Serve with the vegetables. Serve the rested grilled chicken alongside the roasted vegetables on each plate, finished with a sprinkle of fresh herbs if you like.

Frequently asked questions

How long does the Lemon Herb Grilled Chicken with Roasted Vegetables take to make?: About 35 minutes, with 10 minutes of prep and 25 minutes of cooking, grilling the chicken while the vegetables roast.
Is Lemon Herb Grilled Chicken with Roasted Vegetables vegetarian?: No, it is not vegetarian as it is built around chicken breasts marinated in lemon juice, garlic, thyme and rosemary.
Can I cook the lemon herb chicken in the oven instead of on a grill?: Yes, roast the marinated breasts on a tray at 200°C alongside the vegetables until cooked through, then finish under a hot grill for a little colour.
Can I marinate the chicken ahead of time?: Yes, coat it in the lemon herb marinade and chill for a few hours. Avoid leaving it overnight, as the lemon juice can make the texture mushy.
What can I use instead of courgette?: Swap it for aubergine, red onion wedges or extra bell pepper, and toss them in the same olive oil, paprika, salt and pepper before roasting.