Roasted Chicken with Cucumber
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes restaurant quality. Tender roasted chicken pairs beautifully with a crisp, refreshing cucumber salad dressed in tangy yogurt and fresh herbs. The best part? Chicken breasts are incredibly affordable and packed with lean protein to keep you satisfied. Everything roasts and comes together so simply that you'll find yourself making this again and again. It's the kind of dish that feels fancy enough for guests but easy enough for a busy Tuesday night.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 3 tablespoonsolive oil
- 2 tablespoonsfresh thyme(chopped)
- 3garlic cloves(minced)
- 1 tablespoonlemon zest
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2english cucumber(thinly sliced)
- 3 tablespoonsfresh dill(finely chopped)
- 2 tablespoonswhite wine vinegar
- ¼red onion(thinly sliced)
- 118 mlgreek yogurt
- 1 teaspoonhoney
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the chicken breasts dry with paper towels to ensure even roasting.
Tip: Drying the chicken helps achieve a better golden exterior.
- 2
In a small bowl, combine olive oil, minced garlic, fresh thyme, lemon zest, salt, and pepper to create a herb paste.
Tip: Make this mixture a few minutes ahead so flavors can meld together.
- 3
Rub the herb mixture evenly over all sides of the chicken breasts, coating them thoroughly.
- 4
Place chicken on a baking sheet lined with parchment paper and roast for 30-35 minutes until the internal temperature reaches 165°F (74°C).
Tip: Use a meat thermometer for perfectly cooked chicken every time.
- 5
While the chicken cooks, prepare the cucumber salad by combining sliced cucumbers and red onion in a large bowl.
- 6
In a separate small bowl, whisk together white wine vinegar, Greek yogurt, honey, fresh dill, and a pinch of salt and pepper.
Tip: The yogurt adds creaminess while keeping the dressing light and refreshing.
- 7
Pour the dressing over the cucumber mixture and toss gently until well combined. Let it sit for 5 minutes to marinate.
- 8
Remove the roasted chicken from the oven and let it rest for 5 minutes before serving alongside the cucumber salad.
Tip: Resting allows juices to redistribute, keeping the chicken moist and tender.
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