Tired of endless takeout menus and complicated recipes? Craving a delicious, healthy, and easy weeknight dinner? Then look no further! Amy and Jacky's best recipe is here to rescue your dinner routine with this vibrant, flavorful one-pan lemon herb roasted chicken and veggies. This recipe is perfect for busy weeknights, requiring minimal cleanup and delivering maximum flavor. It’s a fantastic example of homemade cooking that's both quick and impressive.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and drumsticks
- 1 pound small red 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
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, basil, thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. This is a great time to put on some music and get your kitchen energized!
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and onion with olive oil, minced garlic, Italian herbs, salt, and pepper. Ensure the vegetables are evenly coated.
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Arrange in Pan: Spread the vegetables in a single layer in a large roasting pan or baking sheet. Arrange the chicken pieces on top of the vegetables.
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Lemon Infusion: Tuck the lemon slices between the chicken pieces and vegetables. Pour the lemon juice evenly over the chicken and vegetables.
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Roast to Perfection: Roast for 50-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. You can use a meat thermometer to ensure the chicken is cooked perfectly.
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Rest & Serve: Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Tips for Success:
- For crispier skin: Pat the chicken dry with paper towels before placing it in the pan.
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two pans.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Use a meat thermometer for accurate results.
- Add other vegetables: Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Mediterranean Twist: Substitute Italian herbs with Greek herbs like oregano, rosemary, and thyme. Add some Kalamata olives and feta cheese during the last 15 minutes of cooking.
- Herb Experimentation: Get creative with your herbs! Experiment with different combinations to find your favorite flavor profile.
Nutritional Information (per serving, approximate):
This recipe offers a balanced meal, rich in protein and nutrients. The nutritional information will vary based on the exact ingredients and portion size. However, a general estimate per serving would include a significant amount of protein from the chicken, fiber from the vegetables, and healthy fats from the olive oil. A more precise calculation would require using a nutrition calculator with specific ingredient weights. This recipe is definitely a healthy meal choice, contributing to a balanced diet.
This one-pan lemon herb roasted chicken and veggies is a simple, healthy, and delicious dish that's perfect for any night of the week. It's a fantastic example of easy recipes that don't compromise on flavor or nutrition. We hope you enjoy this Amy and Jacky's best recipe! Enjoy!