Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, baked lemon and herb chicken and veges. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Enjoy This Easy Chicken Dish By Combining Lemon & Pepper Seasoning For A Delicious Taste. This Recipe Combines Two Of McCormick's Most Popular Flavors For The Ultimate Chicken. Cut the bones from the chicken breasts and slice the meat. Spread the vegetables in a casserole dish or roasting pan.
Baked lemon and herb chicken and veges is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Baked lemon and herb chicken and veges is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have baked lemon and herb chicken and veges using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baked lemon and herb chicken and veges:
- Get 4 pcs chicken breast fillets
- Make ready 2 capsicums
- Make ready 1 yellow onion
- Prepare 2 broccolis
- Prepare garlic
- Get salt and pepper
- Get oregano
- Prepare coriander powder
- Take 200 gms bacon chips
- Prepare Olive oil
- Prepare 1 lemon
Toss to coat with the remaining. Rinse the chicken thoroughly, and remove the giblets. Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Coat a small, shallow roasting pan with cooking spray.
Instructions to make Baked lemon and herb chicken and veges:
- Chop and slice the capsicums, broccolis, onion into desired size. Then drizzle olive oil, oregano, salt and pepper and mix well. Pour all ingredients on baking tray and bake at 180°C.
- Marinate the chicken with olive oil, oregano, coriander powder, salt and pepper.
- Sear the chicken over medium heat for 3 to 5 mins on each side.
- Add the bacon chips and the chicken and sliced lemons on the vegetables and continue to bake for another 30 mins at 180°C. Then broil at 210°C for another 10 mins.
Place chicken, skin-side down, in large baking pan sprayed with no stick cooking spray. Coat a small, shallow roasting pan with cooking spray. Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Place chicken on upper half of the baking sheet then place potatoes and carrots on lower half.
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