Zesty Lemon Herb Chicken With Roasted Vegetables Recipe

English cuisine · 324 calories

About this recipe

Zesty Lemon Herb Chicken with Roasted Vegetables is a delicious and wholesome English-inspired lunch that’s perfect for a mid-day refuel. The tender chicken is marinated with fresh lemon juice, garlic, rosemary, and thyme, ensuring every bite is bursting with flavor. The side of roasted carrots, parsnips, and red onion complements the protein beautifully, seasoned lightly with paprika and olive oil for a warm, comforting finish. With 48g of protein and 8g of fiber per serving, this meal is both nutritious and satisfying, making it ideal for busy afternoons or leisurely weekends. Cooking this dish is an enjoyable experience, from preparing the aromatic marinade to watching the vibrant vegetables caramelize in the oven. Serve it hot, garnished with fresh parsley, and enjoy a plate full of bright colors, bold flavors, and wholesome goodness.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 250 Ml Trs Lemon Juice 250Ml
  • 100 G Jumbo Garlic 100g
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • - Ducros Dried Thyme
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 100 g Yorkshire English Carrots 100G
  • 1 Kg Red Onion 1kg
  • 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
  • 100 G Natco Paprika Powder
  • - Schwartz Flat Leaf Parsley

Instructions

  1. 1. Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
  2. 2. In a small bowl, mix lemon juice, 20ml olive oil, minced garlic, chopped rosemary, and thyme to create a marinade.
  3. 3. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring all sides are coated. Let it marinate for 20 minutes.
  4. 4. Peel and chop the carrots, parsnips, and red onion into bite-sized pieces.
  5. 5. In a large bowl, toss the chopped vegetables with 15ml extra virgin olive oil, paprika, salt, and black pepper.
  6. 6. Spread the vegetables evenly on the prepared baking tray and roast them in the oven for 25 minutes, flipping halfway through.
  7. 7. Heat a non-stick skillet over medium heat and sear the marinated chicken breasts for 2 minutes per side to lock in the juices.
  8. 8. Transfer the seared chicken to another baking tray and bake in the oven for 15-18 minutes until cooked through.
  9. 9. Check the chicken’s internal temperature to ensure it reaches 75°C (165°F) for safety.
  10. 10. Remove the roasted vegetables and chicken from the oven and let them rest for 5 minutes.
  11. 11. Arrange the chicken and vegetables on a serving plate and garnish with freshly chopped parsley.
  12. 12. Serve warm and enjoy the blend of zesty chicken and tender, herbed vegetables.