Are you craving a healthy, flavorful, and incredibly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a complete meal, packed with fresh herbs, juicy chicken, and tender roasted vegetables, all cooked to perfection on a single pan for minimal cleanup. Perfect for busy weeknights, this recipe is a delicious addition to your collection of easy recipes and healthy meals. This is a great example of homemade cooking at its finest, delivering big on taste without sacrificing ease.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 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 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (Italian mix, 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:
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Preheat your oven to 400°F (200°C). While the oven heats up, prepare your vegetables and chicken. This is a great opportunity to put on some music and relax!
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Prepare the vegetables: In a large bowl, toss the potatoes, carrots, and red onion with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make sure the vegetables are evenly coated.
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Prepare the chicken: Place the chicken pieces in a single layer in a large roasting pan. Drizzle with the remaining olive oil and sprinkle with the dried herbs and garlic powder. Season generously with salt and pepper.
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Arrange and Roast: Nestle the prepared vegetables around the chicken in the roasting pan. Tuck the lemon slices under and around the chicken pieces. This adds a burst of fresh citrus flavor.
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Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can check the chicken's internal temperature with a meat thermometer. If the vegetables are browning too quickly, loosely cover the pan with foil.
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Rest and Serve: Once cooked, remove the roasting pan from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Squeeze the juice from the remaining lemon over the chicken and vegetables before serving.
Tips for the Best Results:
- For extra flavor, marinate the chicken for a few hours or overnight in a mixture of lemon juice, olive oil, and herbs.
- Don't overcrowd the roasting pan. Ensure the chicken and vegetables have enough space for even cooking.
- For crispier chicken skin, pat the chicken pieces dry with paper towels before seasoning and roasting.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the chicken seasoning.
- Mediterranean Twist: Use fresh herbs like rosemary, thyme, and oregano instead of dried herbs. Add some Kalamata olives and sun-dried tomatoes to the vegetables.
- Garlic Lover's Delight: Add more garlic! Use minced fresh garlic in addition to the garlic powder.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the chicken and the amount of vegetables used. However, a general estimate is:
- Calories: 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 20-30g
This delicious one-pan wonder is a simple and satisfying dinner solution. It's a fantastic example of quick dinner ideas and best recipes that are both healthy and incredibly flavorful. Enjoy!