Lemon Chicken with Zucchini
MediterraneanPoultryTakes time (60+ min)Light & healthy
- Calories
- 441kcal
- Protein
- 61g
- Carbs
- 30g
- Fat
- 9g
- Total time
- 98min
Per serving · 18 min hands-on, 80 min waiting
Ingredients
Servings
- 243 g Chicken Breast
- 171 g Zucchini
- 64 g Onions
- 43 g Garlic
- 17 g Lemons
- 3 g Tarragon
- 1 g Olive Oil
- 1 g Cayenne
- 1 g Salt
- 0 g Black Pepper
about €3.49 per serving
Instructions
-
Prepare Oven and Ingredients
2 min hands-on10 min waiting
- Preheat oven to 200°C (400°F).
- Pat chicken breast dry and season with salt.
-
Season the Chicken
1 min hands-on
- Rub chicken with half of the olive oil.
- Sprinkle with black pepper and a pinch of cayenne pepper.
-
Prepare Vegetables
5 min hands-on
- Slice zucchini into thick rounds.
- Peel and slice onions into thin rings.
- Place zucchini and onions in a roasting tray, drizzle with remaining olive oil, season with salt and pepper, and toss to coat.
-
Prepare Garlic Parcel
2 min hands-on
- Trim top of garlic bulb to expose cloves.
- Wrap bulb in foil, drizzle with olive oil, and season with salt.
- Place garlic parcel in the roasting tray with vegetables.
-
Roast Chicken and Vegetables
1 min hands-on45 min waiting
- Place chicken on top of vegetables in the tray.
- Roast for 45–50 minutes, until chicken reaches 70°C (160°F) internally.
-
Rest the Chicken
10 min waiting
- Remove chicken from tray and let rest for 10–15 minutes.
-
Finish Vegetables
3 min hands-on15 min waiting
- Open garlic parcel and mash roasted garlic into a paste.
- Mix garlic paste into vegetables and return tray to oven for 15 minutes.
-
Add Herbs and Lemon
2 min hands-on
- Remove vegetables from oven.
- Grate lemon zest over vegetables, squeeze lemon juice, and sprinkle with tarragon.
- Toss to combine.
-
Slice and Serve
2 min hands-on
- Slice chicken into pieces.
- Serve with roasted zucchini and onion medley.
- Cooking tips:
- For extra crispiness on the vegetables, spread them out in a single, even layer in the roasting tray.
- If time allows, marinate the chicken in olive oil, salt, pepper, and tarragon for 1–2 hours before cooking.
- Use a zester or fine grater for the lemon zest to release its essential oils.
- Resting the chicken is crucial for retaining its juices and achieving the desired juicy texture.
Nutrition per serving
| Energy | 441 kcal |
|---|---|
| Protein | 61.2 g |
| Carbohydrates | 29.5 g |
| Fat | 9.1 g |
| of which saturated | 1.9 g |
| Fiber | 4.8 g |