Halal Lemon Herb Chicken Bake Recipe

About this recipe

A flavorful baked chicken dish with vibrant vegetables, fresh spinach, and zesty lemon slices, perfect for a wholesome dinner. This recipe is tailored to meet Halal dietary requirements.

Ingredients

• - Thyme Bunched Herb
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 1 Kg Carrots - 1kg
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• 350G Typically Daylesford Organic Chicken Breasts
• 350G Natoora Large New Season Unwaxed Lemons
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Schwartz Paprika

Instructions

1. 1. Preheat oven to 425°F (220°C). In a large bowl, combine 1-1/4 red potatoes (cut into chunks), 4 carrots (sliced), 1 red onion (sliced), 1 tablespoon olive oil, 6 cloves of garlic (peeled, then minced), 1 teaspoon thyme leaves (picked from the bunched herb and measured), 3/4 teaspoon salt, and 1/2 teaspoon pepper; toss to coat.
2. 2. Transfer the vegetable mixture to a 15x10x1-inch baking pan, spreading it out evenly.
3. 3. In a small bowl, mix 1 teaspoon paprika, 1 teaspoon thyme leaves (picked from the bunched herb and measured), 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub the mixture evenly over 4 halal chicken breasts. Arrange the chicken over the vegetables and top each piece with thin slices of 1 lemon.
4. 4. Roast in the preheated oven until a thermometer inserted into the thickest part of the chicken reads 170°F-175°F (77°C-79°C) and the vegetables are just tender, about 35-40 minutes.
5. 5. Remove the chicken to a serving platter and keep warm. Scatter 1 package of fresh spinach over the vegetables in the pan. Return the pan to the oven and roast until the spinach is wilted and the vegetables are fully tender, about 8-10 minutes.
6. 6. Stir the vegetables and spinach to combine. Serve the chicken alongside the roasted vegetable mixture for a complete meal.