Recipe

Lemon Chicken with Oven Baked Roots

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Lemon Chicken with Oven Baked Roots

Seared chicken breast with lemony pan sauce, roasted carrots, and parsnips with a chive creme fraiche.




Ingredients to serve 2

  • 2 x Chicken Breast
  • 2 x Carrots - cut into medium rounds
  • 200g x Pumpkin Chunks
  • 1 x Onion - large slices
  • 50ml x Sour Cream
  • 5g x Chives - chopped
  • ½ x Lemon - zested then halved for juicing
  • 2.5g x Xylitol
  • ½ sachet x Chicken Stock
  • 20g x Butter (from your pantry)
  • ½ cup x Water (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast
  • 4 x Carrots - cut into medium rounds
  • 400g x Pumpkin Chunks
  • 2 x Onion - large slices
  • 100ml x Sour Cream
  • 10g x Chives - chopped
  • 1 x Lemon - zested then halved for juicing
  • 5g x Xylitol
  • 1 sachet x Chicken Stock
  • 40g x Butter (from your pantry)
  • 1 cup x Water (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out Take out any "Pantry Items". Preheat your oven to 200°C

Washing Instruction

Wash your hands, carrots and lemon well. Rinse your chives thoroughly and drain on paper towel.

Gino's Tip

Carrots are a great source of vitamin A which is important for eyesight.

Step 1 - Roasted Root Vegetables

Place your carrot and pumpkin chunks on an oven tray lined with baking sheet/parchment. Add your sliced onion, drizzle with olive oil and season with salt and pepper. Cover with foil and roast in the oven for 10-12 minutes until your vegetables are just about tender. Remove the foil and continue roasting for 10-12 minutes, tossing halfway through, until your vegetables are lightly browned and soft.

Step 2 - Chive Creme Fraiche

Mix your creme fraiche and chopped chives in a small bowl, along with a drizzle of olive oil and some salt and pepper to taste.

Step 3 - Lemon Chicken

Season your chicken breasts with salt and pepper. Heat a large frying pan over med-high heat and add a good glug of olive oil. Once hot, fry your chicken breasts for 2 minutes on each side for 6-8 minutes, until completely cooked through. Transfer to a plate. Place the pan back on the stove over medium heat and add your water, chicken stock, xylitol, lemon zest, and juice. Bring your sauce to the boil and allow it to cook until it just about coats the back of a spoon. Finish by whisking in your butter, tasting and seasoning with salt and pepper.

To serve

Divide your roasted root vegetables amongst your servings, top with your chicken breast, lemon sauce and chive creme fraiche. Enjoy!