Tired of complicated dinners that leave you stressed and stuck in the kitchen? Craving a healthy, delicious meal that's actually easy to make? Then look no further! Abner & Amanda's One-Pan Lemon Herb Roasted Chicken and Veggies is the perfect recipe for busy weeknights. This simple, flavorful dish requires minimal cleanup and delivers maximum taste. It's a fantastic example of homemade cooking at its finest, offering a complete and satisfying meal in under an hour. Get ready to experience the joy of easy recipes that don't compromise on deliciousness!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on chicken breasts
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (Italian seasoning, Herbes de Provence, or a mix of rosemary, thyme, and oregano)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Get Started: Preheat your oven to 400°F (200°C). This is a crucial step for achieving perfectly roasted vegetables and crispy chicken skin.
Prepare the Vegetables: In a large bowl, toss the potatoes, carrots, and onion with 1 tablespoon of olive oil, salt, and pepper. This ensures even cooking and seasoning.
Season the Chicken: In a separate bowl, toss the chicken pieces with the remaining olive oil, lemon juice, dried herbs, and garlic powder. Season generously with salt and pepper.
Assemble and Roast: Arrange the vegetables in a single layer on a large baking sheet or roasting pan. Place the seasoned chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables for extra flavor and aroma.
Bake to Perfection: Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly browned. Cooking time may vary depending on your oven and the size of your chicken.
Rest and Serve: Once cooked, remove the chicken and vegetables from the oven and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful meal.
Tips for Success:
- For extra crispy skin: Pat the chicken pieces dry with paper towels before seasoning.
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two baking sheets.
- Adjust seasoning to your taste: Feel free to add more herbs, spices, or a pinch of red pepper flakes for extra heat.
- Use different vegetables: Feel free to substitute other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Sheet Pan Fajitas: Use chicken breasts, bell peppers, and onions. Season with fajita seasoning and serve with tortillas and your favorite toppings.
- Mediterranean Roasted Chicken: Add cherry tomatoes, Kalamata olives, and feta cheese. Use oregano, thyme, and lemon zest for seasoning.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on the specific ingredients and portion sizes used.
- Calories: Approximately 450-550
- Protein: Approximately 35-45g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 25-35g
This one-pan wonder is a perfect example of quick dinner ideas that are both healthy and satisfying. Enjoy this delicious and easy recipe, and let us know how it turns out! We'd love to see your culinary creations! Share your photos on social media using #AbnerAndAmandaRecipes.