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Herb-Roasted Chicken with Seasonal Vegetables
Herb-Roasted Chicken with Seasonal Vegetables

Herb-Roasted Chicken with Seasonal Vegetables
A flavorful roasted chicken dish paired with a medley of autumn vegetables.
Herb-Roasted Chicken with Seasonal Vegetables

To provide a balanced meal rich in protein and nutrients, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     brussels sprout
  • 1
    item
     red onion
  • 2
    clove
     garlic
  • 0.5
    item
     lemon
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Roasted Chicken with Seasonal Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Place the chicken breast in a baking dish.
  3. Drizzle olive oil over the chicken and season with salt, pepper, thyme, and rosemary.
  4. Slice the carrot and red onion, and halve the brussels sprouts.
  5. Add the vegetables to the baking dish around the chicken.
  6. Mince the garlic and sprinkle over the chicken and vegetables.
  7. Squeeze lemon juice over the entire dish.
  8. Roast in the oven for 25-30 minutes until the chicken is cooked through and vegetables are tender.
  9. Let rest for a few minutes before serving.
Nutrition Per Serving 500 g Per 100g
Energy 600 kcal 120 kcal
Protein 35 g 7.0 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 10 g 2.0 g
Carbohydrates 30 g 6.0 g
Fat 35 g 7.0 g
  • 200
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 100
    g
     carrot
  • 100
    g
     brussels sprout
  • 1
    item
     red onion
  • 2
    clove
     garlic
  • 0.5
    item
     lemon
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Place the chicken breast in a baking dish.

Drizzle olive oil over the chicken and season with salt, pepper, thyme, and rosemary.

Slice the carrot and red onion, and halve the brussels sprouts.

Add the vegetables to the baking dish around the chicken.

Mince the garlic and sprinkle over the chicken and vegetables.

Squeeze lemon juice over the entire dish.

Roast in the oven for 25-30 minutes until the chicken is cooked through and vegetables are tender.

Let rest for a few minutes before serving.

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