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

About 40 minutes: 15 minutes of prep and 25 minutes of cooking, with the chicken marinating while the vegetables start roasting.

Is Lemon Herb Grilled Chicken with Roasted Vegetables vegetarian?

No, it is not vegetarian. Chicken breasts are marinated in lemon, garlic, rosemary, thyme and paprika, then grilled and served with roasted vegetables.

When should I add the cherry tomatoes to the tray?

Add them near the end of roasting so they soften and start to burst without collapsing completely. Added too early, they turn to mush.

Can I use fresh courgette instead of jarred grilled courgette?

Yes, cut a fresh courgette into chunks and roast it with the carrots and red onion. It adds a lighter texture and soaks up the herby oil.

How do I check the grilled chicken is cooked?

Cut into the thickest part to check there is no pink and the juices run clear, or use a thermometer and look for 75°C in the centre.

Lemon Herb Grilled Chicken With Roasted Vegetables Recipe

Name: Lemon Herb Grilled Chicken with Roasted Vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Italian
Ingredients: 100 G Jumbo Garlic 100g; 1 Kg Red Onion 1kg; 100G Heera Black Pepper Powder 100g; - Ducros Dried Thyme; 100 g Yorkshire English Carrots 100G; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; 250 Ml Trs Lemon Juice 250Ml; 1 Courgette 1 Each; 100G Rajah Spices Ground Paprika Powder; 30G Natoora Fresh Italian Rosemary; 200 g The Organic Tomato Co Organic Cherry on the Vine Tomatoes 200 g; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

Italian cuisine · 330 calories

About this recipe

Lemon Herb Grilled Chicken with Roasted Vegetables is a delightful Italian-inspired dinner that combines zesty grilled chicken and perfectly roasted vegetables. Marinated in a blend of olive oil, fresh lemon juice, garlic, and aromatic herbs like rosemary and thyme, the chicken is tender and bursting with flavor. Paired with a colorful medley of roasted carrots, courgette, red onion, and sweet cherry tomatoes, this dish is as visually appealing as it is delicious. With 35g of protein and just under 600 calories, it’s ideal for a wholesome and nourishing evening meal. The cooking process is straightforward, with the chicken grilled to perfection and the vegetables roasted for a caramelized finish. Serve it for a cozy weeknight dinner or even a weekend gathering; it’s sure to please every palate.

Ingredients

100 G Jumbo Garlic 100g
1 Kg Red Onion 1kg
100G Heera Black Pepper Powder 100g
- Ducros Dried Thyme
100 g Yorkshire English Carrots 100G
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
250 Ml Trs Lemon Juice 250Ml
1 Courgette 1 Each
100G Rajah Spices Ground Paprika Powder
30G Natoora Fresh Italian Rosemary
200 g The Organic Tomato Co Organic Cherry On The Vine Tomatoes 200 G
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled.
2. In a small bowl, mix 2 tbsp olive oil, 3 tbsp lemon juice, 3 minced garlic cloves, 2 tsp chopped rosemary, 1 tsp dried thyme, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper to create a marinade.
3. Coat the chicken breasts evenly with the marinade and let them rest for 15 minutes to absorb the flavors.
4. Chop the carrots, courgette, and red onion into bite-sized pieces and toss them with 1 tbsp olive oil, salt, and pepper.
5. Spread the vegetables evenly on a baking tray and preheat the oven to 200°C (390°F).
6. Roast the vegetables in the oven for 20-25 minutes, turning them halfway through for even cooking.
7. Once the vegetables have been roasting for about 10 minutes, place the marinated chicken on the preheated grill and cook for 5-7 minutes per side, until the internal temperature reaches 75°C (165°F).
8. Add the cherry tomatoes to the roasting tray in the final 10 minutes of cooking and allow them to soften slightly.
9. Once cooked, remove the chicken from the grill and let it rest for 5 minutes to seal in the juices.
10. Arrange the roasted vegetables and grilled chicken on plates, garnished with fresh rosemary or thyme if desired.
11. Serve the dish warm and enjoy the burst of Mediterranean flavors in every bite.

How to make Lemon Herb Grilled Chicken With Roasted Vegetables

Marinate the chicken. Preheat a clean, lightly oiled grill to medium-high. Mix olive oil, lemon juice, minced garlic, rosemary, thyme, paprika, salt and black pepper, coat the chicken breasts and leave them for 15 minutes.
Prepare the vegetables. Chop the carrots, courgette and red onion into bite-sized pieces and toss with olive oil, salt and pepper. Spread them on a baking tray and preheat the oven to 200°C (390°F).
Roast the vegetables. Roast the vegetables for 20-25 minutes, turning halfway through. Add the cherry tomatoes to the tray for the final 10 minutes so they soften slightly.
Grill the chicken. Grill the marinated chicken for 5-7 minutes per side until the internal temperature reaches 75°C (165°F). Rest it for 5 minutes once cooked.
Plate and serve. Arrange the roasted vegetables and grilled chicken on plates and garnish with fresh rosemary or thyme if desired. Serve warm.

Frequently asked questions

How long does Lemon Herb Grilled Chicken with Roasted Vegetables take?: About 40 minutes: 15 minutes of prep and 25 minutes of cooking, with the chicken marinating while the vegetables start roasting.
Is Lemon Herb Grilled Chicken with Roasted Vegetables vegetarian?: No, it is not vegetarian. Chicken breasts are marinated in lemon, garlic, rosemary, thyme and paprika, then grilled and served with roasted vegetables.
When should I add the cherry tomatoes to the tray?: Add them near the end of roasting so they soften and start to burst without collapsing completely. Added too early, they turn to mush.
Can I use fresh courgette instead of jarred grilled courgette?: Yes, cut a fresh courgette into chunks and roast it with the carrots and red onion. It adds a lighter texture and soaks up the herby oil.
How do I check the grilled chicken is cooked?: Cut into the thickest part to check there is no pink and the juices run clear, or use a thermometer and look for 75°C in the centre.