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Lemon-herb baked chicken with roasted vegetables

Lemon-herb baked chicken with roasted vegetables

Recipe Book: Diets

Everything on one sheet pan: chicken marinated in lemon and oregano, roasted zucchini, pepper and cherry tomatoes. Dinner in 40 minutes, hardly any dishes.

Per serving: 270 kcal · 37 g protein · 14 g carbohydrates, including 4 g fibre and 8 g sugars · 8 g fat.
Main Course Bake Mediterranean Diet Gluten-free Dairy-free Sugar-Free High-Protein Low-Calorie Low-Carb Low-Fat

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Cooking for
4 people

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Preparation


1

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.

2

In a large bowl, mix the oil, lemon zest and juice, garlic, oregano, thyme and paprika. Season with salt and pepper. Add the vegetables, toss to coat, then spread them on the baking sheet, leaving room in the centre.

3

Place the chicken breasts in the centre of the sheet and brush them with the rest of the marinade.

4

Bake for 22 to 26 minutes, until the chicken reaches 74°C (165°F) in the centre and the vegetables are golden. Let rest 5 minutes before slicing.

Notes

Reheats well: one serving per container, 4 days in the fridge.

Version française : https://cookmoi.com/recipes/poulet-four-citron-legumes-rotis

  • Oven Temp

    220 C
  • Prep Time

    15 min
  • Cook Time

    25 min
  • Serves

    4 people
  • Calories

    270
Recipe By

Recipe By

Cookmoi

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