Jul 14 2026
Restaurants›Q39 South›Roasted Free Range Chicken Breast Recipe

Roasted Free Range Chicken Breast Recipe

Inspired by Q39 South
Time50m
Serves2

Alongside Brussels sprouts, oyster mushrooms, and an herb pan jus.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Ingredients

    Preheat your oven to 200°C (400°F). Rinse the Brussels sprouts and slice them in half. Clean the oyster mushrooms and set aside. Mince the garlic and chop the fresh thyme.

  2. 2

    Season the Chicken

    Rub the chicken breasts with olive oil, minced garlic, salt, black pepper, and lemon juice. Place them in a roasting pan.

  3. 3

    Add Vegetables

    Arrange the Brussels sprouts and oyster mushrooms around the chicken in the roasting pan. Drizzle with a little extra olive oil and sprinkle with thyme.

  4. 4

    Roast the Chicken

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 75°C/165°F) and the vegetables are tender.

  5. 5

    Make the Herb Pan Jus

    Remove the chicken and vegetables from the pan. Place the roasting pan on the stove over medium heat. Pour in the chicken stock and scrape up any browned bits. Let it simmer for a few minutes to reduce slightly.

  6. 6

    Serve

    Plate the roasted chicken breast with Brussels sprouts and oyster mushrooms on the side. Drizzle with the herb pan jus before serving.

More from Q39 South