Rosemary Lemon Chicken With Roasted Vegetables Recipe

British cuisine · 336 calories

About this recipe

Rosemary Lemon Chicken with Roasted Vegetables is the perfect combination of hearty and healthy flavors for your dinner table. Tender chicken thighs are marinated in a zesty mixture of lemon juice, rosemary, and garlic, then roasted to perfection alongside a medley of carrots, potatoes, and broccoli. This dish not only satisfies cravings but also packs a nutritious punch with 31g of protein and 8g of fiber per serving. It’s easy to prepare, making it an ideal choice for a weeknight meal that feels special. The vibrant colors and aromas from the roasted vegetables and herbed chicken make it an appealing dish to serve for any occasion. Whether you’re cooking for your family or hosting friends, this meal is sure to impress while keeping things simple and wholesome.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 100 g Yorkshire English Carrots 100G
  • 1 Potato Jacket 1 Each
  • 1 Broccoli - 1 Head
  • 30G Natoora Fresh Italian Rosemary
  • 250 Ml Trs Lemon Juice 250Ml
  • 50G Black Garlic Cloves, 50G
  • - Biona Capers In Olive Oil
  • - Maldon Flakes Sea Salt
  • 100G Rajah Black Pepper Ground 100G

Instructions

  1. 1. Preheat your oven to 200°C and prepare a baking tray by lining it with parchment paper.
  2. 2. Peel and chop the carrots and potatoes into bite-sized chunks; cut the broccoli into florets.
  3. 3. In a bowl, mix olive oil, minced garlic, lemon juice, rosemary leaves, salt, and pepper to make a marinade.
  4. 4. Coat the chicken thighs evenly with the marinade and let them rest for 10 minutes.
  5. 5. Toss the chopped vegetables with olive oil, salt, and pepper in a separate bowl.
  6. 6. Arrange the marinated chicken thighs on the baking tray and surround them with the seasoned vegetables.
  7. 7. Place the baking tray in the preheated oven and roast for 25-30 minutes, flipping the chicken halfway.
  8. 8. Check that the chicken is cooked through and vegetables are tender by piercing them lightly with a fork.
  9. 9. Remove the tray from the oven and let the dish rest for 5 minutes to enhance the flavors.
  10. 10. Plate the chicken and roasted vegetables, garnishing with a sprig of fresh rosemary if desired.