Oven roasted vegetables with chicken and a lemon sauce recipe

Oven Roasted Vegetables with Chicken and a Lemon Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for oven roasted vegetables with chicken and a lemon sauce is a delicious and healthy option for a satisfying meal. The combination of tender chicken, colorful roasted vegetables, and tangy lemon sauce creates a burst of flavors in every bite. It's a simple yet flavorful dish that can be enjoyed by the whole family. With just a few ingredients and minimal prep time, you can have a nutritious and mouthwatering meal on the table in no time.

Keywords: oven roasted vegetables, chicken, lemon sauce, healthy, flavorful.

Oven roasted vegetables with chicken and a lemon sauce recipe details

Oven roasted vegetables with chicken and a lemon sauce recipe, recipe Rating: 4.9
Number of votes:140 

Ingredients

1 large	onion, cut into 8 pieces
1	courgette, cut into 1 inch chunks
1	red pepper, diced into 1 inch chunks
1 small	aubergine, cut into 1 inch chunks
1 medium	potato, cut into 1 inch chunks and parboiled for five minutes
6	mushrooms, chopped into 1 inch chunks
¼	winter squash, chopped into 1 inch chunks
12	cherry tomatoes
1	chicken breast, cut into thin strips
6	brown rice
	olive oil
	herbs, mixed
	garlic cloves
	salt and pepper, to taste
	For the lemon sauce:(for two sauce boats, one for veggies, one for carnivores)
1 small	lemon, zested and juiced, for each
1	chicken stock cube, dissolved in hot water and a separate vegetable stock cube for the veggies
1 tsp	sugar, for each
1 tsp	cornflour, for each

Instructions

Preheat the oven to as high as it will go; 250 – 270°C.

Parboil the potatoes as above.

Bring some salted water to the boil and place the brown rice in it to boil for 25 – 30 minutes.

Prepare two roasting tins with olive oil and split the vegetables between them, including the potatoes, sprinkle with the herbs and garlic, some seasoning and some more oil. Place in the oven for about 20 – 25 minutes, until browning and toasting at the edges

For the carnivores, coat the chicken strips in olive oil and spread on the tops of the vegetables in one roasting tin, when there is about 12 – 15 minutes to go out of the 25, until browning and toasting at the edges.

In the meantime prepare the lemon sauce. Add boiling water to the stock cube(s) and dissolve. Add the lemon zest and juice and sugar to each, then stir in the cornflour in a little water. Microwave on low for 2 minutes or place in a small saucepan and bring to a simmer, stirring. Transfer to veggie and carnivore sauce boats for the table.

Drain the rice and serve on each plate, spooning over the roasted vegetables, using the chicken roasted veg for the carnivores. Serve with the lemon sauces to pour.

About this recipe:
This recipe arose from trying to cook something which could be for both vegetarians and carnivores. The ingredients are for two, so multiply up for the numbers of veggies and carnivores you are feeding!

Preparation time:
ca. 30 min
Grade of difficulty:
tricky
Calories per portion:
n/a