Are you craving a delicious, healthy, and easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is the perfect solution for busy cooks who don't want to sacrifice flavor or nutrition. It's a complete meal, packed with fresh herbs, juicy chicken, and tender vegetables, all cooked to perfection on a single pan for minimal cleanup. Get ready for a burst of fresh flavors that will make this your new go-to healthy meal!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh rosemary sprigs (optional, for garnish)
Instructions:
Get started: Preheat your oven to 400°F (200°C).
Prepare the vegetables: In a large bowl, toss the potatoes, carrots, and red onion with 1 tablespoon of olive oil, salt, and pepper.
Prepare the chicken: Pat the chicken thighs dry with paper towels. In the same bowl, add the chicken thighs. Drizzle with the remaining olive oil, then sprinkle with oregano, thyme, and garlic powder. Season generously with salt and pepper. Make sure the chicken is evenly coated.
Assemble and Roast: Arrange the vegetables in a single layer in a large roasting pan or baking sheet. Place the chicken thighs on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
Bake: Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. During the last 10 minutes of cooking, pour the lemon juice evenly over the chicken and vegetables for an extra burst of flavor.
Cooking Tips for Perfect Results:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two pans.
- Check for doneness: Use a meat thermometer to ensure the chicken is cooked through. Overcooked chicken will be dry.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Keep an eye on the dish and adjust accordingly.
Delicious Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use different herbs: Experiment with other herbs like rosemary, sage, or parsley.
- Spice it up: Add a pinch of red pepper flakes for a spicy kick.
- Make it a sheet pan meal: Use a large baking sheet instead of a roasting pan.
Nutritional Information (per serving, approximate):
This recipe makes about 4 servings. Nutritional information will vary based on the specific ingredients used and serving size. This is an estimate and should be considered a guideline only. Consult a nutritionist for accurate personalized information.
- Calories: Approximately 400-500 calories
- Protein: Approximately 30-40 grams
- Fat: Approximately 20-25 grams
- Carbohydrates: Approximately 20-30 grams
This easy one-pan lemon herb roasted chicken and veggies recipe is a fantastic way to enjoy a delicious and healthy meal without spending hours in the kitchen. It's perfect for a quick weeknight dinner, a casual weekend meal, or even a potluck contribution. Enjoy!