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Lemon Chicken with Zucchini

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Rest the Chicken

    10 min waiting

    • Remove chicken from tray and let rest for 10–15 minutes.
  7. 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.
  8. 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.
  9. 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

Energy441 kcal
Protein61.2 g
Carbohydrates29.5 g
Fat9.1 g
of which saturated1.9 g
Fiber4.8 g

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