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–+ servings

Chicken breast with lemon sauce & oven vegetables

This recipe combines tender chicken breast in a fresh lemon sauce with crispy oven-roasted vegetables. The balance between the tart, fresh sauce, spicy herbs and the light sweetness of the oven vegetables makes this dish a perfect treat - especially in combination with a classically aged Chardonnay (without barrique).
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main course
Cuisine Mediterranean
Servings 2 People
Calories 520 kcal

Cooking utensils

  • 1 Baking tray or oven dish For roasting the vegetables
  • 1 Frying pan (stainless steel or cast iron) For perfect searing of the chicken breast
  • 1 Cooking spoon or wooden spatula To stir the sauce
  • 1 Cutting board & sharp knife For cutting vegetables, garlic & chicken
  • 1 Zest grater (Microplane) For lemon zest
  • 1 Lemon squeezer To easily extract the lemon juice
  • 1 Pastry brush To coat the chicken with oil or butter
  • 1 Kitchen thermometer To check the perfect core temperature of the chicken (72 °C)
  • 1 Measuring cup For precise measuring of stock & wine
  • 1 Deep plate or rustic serving platter For an elegant presentation
  • 1 Serving tongs To arrange the vegetables nicely on the plate

Ingredients
  

  • 2 Piece Chicken breast (fresh, skinless)
  • 2 EL Olive oil
  • 20 g Butter
  • 1 Toe Garlic
  • 1 Piece Lemon (zest & juice)
  • 200 ml Chicken stock or vegetable stock
  • 50 ml White wine (Chardonnay, to deglaze)
  • 1 TL Honey or maple syrup
  • 1 EL Fresh herbs (rosemary, thyme)
  • Salt & pepper to taste

For the oven vegetables:

  • 200 g Potatoes (small, waxy)
  • 2 Piece Carrots
  • 1 Piece Zucchinis or peppers
  • 2 EL Olive oil
  • Salt & pepper To taste

Preparation
 

  • Prepare & bake oven vegetables:
    Preheat the oven to 200 °C (top/bottom heat).
    Cut the potatoes, carrots & courgettes/peppers into bite-sized pieces.
    Mix with olive oil, salt, pepper and herbs and place on a baking tray.
    Bake in the oven for 30 minutes until the vegetables are golden brown & soft.
  • Fry the chicken breast:
    Season the chicken breast with salt and pepper.
    Fry in a hot pan with olive oil over a medium heat for 4-5 minutes on each side.
    Remove and set aside.
  • Prepare the lemon sauce:
    Finely chop the garlic and fry briefly in the pan.
    Deglaze with Chardonnay & stock, stir in lemon juice & honey.
    Add the butter & allow the sauce to reduce for 2-3 minutes.
  • Final finish & serving:
    Return the chicken breast to the pan and leave to stand briefly in the sauce.
    Serve with oven vegetables, garnish with lemon zest & fresh herbs.
    Serve immediately with Chardonnay! 🍷
  • Tip:
    A dash of cream can be added for a creamier sauce.

Nutritional values per portion

Calories: 520kcalCarbohydrates: 40gProtein: 48gFat: 22gSaturated Fat: 7gFiber: 6gSugar: 8g
Keyword Chardonnay, Chicken, Oven vegetables, simple
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