Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This one-pan roasted chicken and vegetable recipe, inspired by the simplicity and wholesome goodness found in Annabel Karmel's cookbooks, is the perfect solution for busy families. Forget complicated prep and messy clean-up – this recipe delivers big on flavor with minimal effort. It's a fantastic example of homemade cooking that's both quick and satisfying, perfect for those seeking healthy meals and easy recipes.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use pre-cut pieces
- 1 lemon, thinly sliced
- 2 pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (Italian mix, Herbes de Provence, or a combination of rosemary, thyme, and oregano)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Step 1: Prepare the Ingredients
Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. This simple step makes the cooking process much smoother.
Step 2: Toss the Vegetables
In a large bowl, toss the potatoes, carrots, and red onion with olive oil, half of the herbs, half of the salt, and half of the pepper. Ensure the vegetables are evenly coated.
Step 3: Arrange in the Pan
Spread the vegetables in a single layer in a large roasting pan or baking dish. This ensures even cooking and browning.
Step 4: Prepare the Chicken
Place the chicken pieces on top of the vegetables. Tuck lemon slices under the chicken skin and between the pieces for added flavor and juiciness. Season the chicken generously with the remaining herbs, salt, and pepper.
Step 5: Roast to Perfection
Roast in the preheated oven for 50-60 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). You can easily check this using a meat thermometer.
Step 6: Rest and Serve
Once cooked, remove the chicken and vegetables from the oven and let them rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
Tips for Success:
- For extra crispy skin, pat the chicken pieces dry with paper towels before seasoning.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- If you prefer a richer flavor, add a tablespoon of chicken broth or white wine to the bottom of the pan during roasting.
- 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 for a spicy kick.
- Garlic Lovers: Add 4-6 cloves of minced garlic to the vegetables before roasting.
- Different Herbs: Experiment with different herb combinations to create your own unique flavor profile.
Nutritional Information (per serving, approximate):
This will vary based on the size of the chicken and the number of servings. However, a general estimate per serving would be:
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-30g
This simple yet flavorful one-pan roasted chicken and vegetable recipe is a perfect example of delicious dishes that are easy to prepare. It's a fantastic addition to your collection of quick dinner ideas and best recipes, representing the best of healthy meals and homemade cooking. Enjoy!