Fridge Friend recipes
Lemon Herb Roast Chicken recipe
Succulent chicken breast fillets roasted until juicy with a bright lemon finish. A simple, versatile dish that works well for lunch or dinner.
35 min · Easy · British Jump to method
Ingredients
- 2 Chicken Breast Fillets
- 1 Lemon
- 2 cloves Garlic
- 1 tsp Dried mixed herbs
- 1 tbsp Olive oil
- 1 tsp Salt
- ½ tsp Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 243 kcal |
| Protein | 32 g |
| Carbohydrates | 3.5 g |
| Fat | 11 g |
| Saturated fat | 1.8 g |
| Fibre | 0.7 g |
| Sugar | 1.2 g |
| Sodium | 1170 mg |
Why this works
High-protein, relatively low-carb dish with moderate fat, but sodium is high due to added salt.
Lean protein from chicken breast. Chicken breast provides a substantial amount of complete protein for muscle repair and satiety with relatively little saturated fat.
Vitamin C and antioxidants from lemon and herbs. Lemon contributes a small amount of vitamin C, while garlic and dried herbs add antioxidant compounds that support overall diet quality.
High sodium from added salt. One teaspoon of salt across two servings makes this dish fairly high in sodium, which may be a concern for blood pressure management.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Place the chicken breast fillets in a baking dish and season with salt and black pepper.
- Drizzle with olive oil and add crushed garlic, lemon zest, and dried mixed herbs over the top.
- Roast for 20–25 minutes until the chicken is cooked through and the juices run clear.
- Rest for 5 minutes, then spoon over lemon juice before serving.
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