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Oven-Roasted Lemon Chicken

Oven-Roasted Lemon Chicken

with Hearty Vegetables, Quinoa and Lemon-Thyme Pan Sauce

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Nothing says winter comfort food like herby roasted chicken and veggies. A combination of parsnips, Brussels sprouts, and carrots is a hearty medley. Served over quinoa and drizzled with a lemony pan-sauce, you’ll be licking your plate clean!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

227 g

Brussels Sprouts

170 g


170 g


10 g


1 unit


1 unit

Chicken Broth Concentrate

¾ cube

White Quinoa

1 tsp

Dried Oregano

Not included in your delivery


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3297 kJ
Calories788 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate104 g
Sugar16 g
Dietary Fiber20 g
Protein54 g
Cholesterol109 mg
Sodium358 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Medium Bowl
Medium Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to roast the veggies and the chicken). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* In a medium pot, bring 1 1/3 cups salted water (double for 4 ppl) to a boil. Trim and cut the Brussels sprouts in half (or quarters if they are large). Strip 1 tbsp thyme leaves (double for 4 ppl) from the sprigs. Zest the lemon, then cut into wedges. In a medium bowl, combine the chicken, dried oregano and 1 tbsp lemon juice (double for 4 ppl).


On a baking sheet (or over 2 sheets for 4 ppl), toss the Brussels sprouts, carrots, parsnips and half the thyme with a drizzle of oil. Season with salt and pepper. Place the baking sheet(s) in the centre of the oven to start roasting. (We will add the chicken to this later, and continue roasting the veggies along with the chicken.)


Meanwhile, add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until the quinoa is tender and all the water has been absorbed, 12-15 min.


Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the chicken. Season with salt and pepper. Cook until golden, 2-3 min per side. Transfer the chicken to the baking sheet(s) with veggies. Roast in the oven until the veggies are tender and the chicken is cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 165°F.**)


Meanwhile, heat the same pan over medium-low heat. Add 1 tbsp butter (double for 4 ppl) and remaining thyme. Stir for 1 min. Add the broth concentrate(s), half the lemon zest and 1/2 cup water (double for 4 ppl). Cook for 2-3 min. Set aside.


Thinly slice the chicken. Fluff the quinoa with a fork. Stir in the remaining lemon zest. Divide between plates. Top with the chicken and roasted veggies. Drizzle with the lemon-thyme pan sauce.