Step-by-Step Guide to Make Award-winning Lemon and Herb Roast chicken and Vegetables

Lemon and Herb Roast chicken and Vegetables.

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, lemon and herb roast chicken and vegetables. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Lemon and Herb Roast chicken and Vegetables is one of the most popular of recent trending foods on earth. It's easy, it is fast, it tastes delicious. It is appreciated by millions every day. Lemon and Herb Roast chicken and Vegetables is something which I've loved my whole life. They're fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook lemon and herb roast chicken and vegetables using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Lemon and Herb Roast chicken and Vegetables:

1. {Take 1 of small chicken breast.
2. {Get 1 of small carrot, cut into 1 inch pieces.
3. {Make ready 1/2 of celery stalk, cut into 1 inch pieces.
4. {Make ready 1 of small red onion, cut in quarters.
5. {Take 1 tbsp of olive oil.
6. {Prepare 1 tsp of fresh lemon juice.
7. {Prepare 1 tsp of freshly chopped parsley.
8. {Get 1 of small potato, cut into small wedges.
9. {Take 1 tsp of garlic powder.
10. {Take 1/2 of stock (for babies).
11. {Take 2 tbsp of water.
12. {Get 1/2 of courgette, sliced in half then cut into thick chunks.

Instructions to make Lemon and Herb Roast chicken and Vegetables:

1. Preheat the oven to 220c..
2. Mix the potato, celery, courgette, carrot, onion with 1 tsp of garlic powder and a drizzle of olive oil..
3. Mix 2 tbsp of water with the stock cube and then rub the chicken breast with the paste. Allow to marinade whole the vegetables soften in the oven..
4. Once the vegetables begin to soften add the chicken breast. Continue to cook for another 20-25 or until the chicken and vegetables are cooked..
5. Remove the vegetables and chicken from the oven and allow to stand for a few minutes. Then toss the vegetables with 1 tsp of lemon juice and the chopped parsley. Serve immediately.

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