Lemon and herb chicken and vegetables

This juicy chicken is brimming with flavours of parsley, thyme, lemon and garlic while grilled veggies keep this dish as healthy as it is tasty.

  • 30 mins preparation
  • Serves 4
  • Print


Lemon and herb chicken and vegetables
  • 1 clove garlic, crushed
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon finely chopped, fresh flat-leaf parsley
  • 2 teaspoon finely chopped fresh thyme
  • salt and pepper
  • 4 200g chicken breast fillets, halved horizontally
  • 600 gram kipfler potatoes, sliced thickly
  • 6 medium (450g) egg tomatoes, halved
  • 175 gram asparagus
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/3 cup (110g) bottled tomato chutney


Lemon and herb chicken and vegetables
  • 1
    Combine garlic, rind, chopped parsley, thyme and a little salt and pepper in a medium bowl; add chicken, toss well.
  • 2
    Boil potatoes until tender; drain.
  • 3
    Meanwhile, cook tomatoes and asparagus on a heated oiled grill plate (or grill or barbecue) until tender. Combine tomatoes, asparagus, potatoes, juice, oil, parsley leaves and salt and pepper to taste in a large bowl; cover to keep warm.
  • 4
    Cook chicken on same heated grill plate until browned on both sides and just cooked through.
  • 5
    Serve chicken with tomato mixture and tomato chutney.

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