Tired of the same old dinner routine? Craving a healthy, delicious, and easy meal that's also gluten-free? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your new go-to for quick dinner ideas and healthy meals. It's packed with flavor, requires minimal cleanup, and is perfect for busy weeknights. This recipe is a fantastic example of homemade cooking at its finest, offering a delicious dish that's both satisfying and good for you. It's one of the best recipes for those seeking gluten-free options without compromising taste.
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (or breasts)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb broccoli florets
- 1 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tbsp olive oil
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, basil)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
Step 1: Prepare the Vegetables
Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. Cut the potatoes and onion into bite-sized pieces for even cooking.
Step 2: Marinate the Chicken
In a large bowl, toss the chicken thighs with 1 tbsp olive oil, half the Italian herbs, half the garlic powder, half the salt, and half the pepper. Let it marinate for at least 15 minutes (longer is better!).
Step 3: Assemble the One-Pan Meal
Spread the potatoes and broccoli evenly on a large baking sheet. Arrange the marinated chicken thighs on top of the vegetables. Place the lemon slices amongst the chicken and vegetables. Drizzle everything with the remaining olive oil. Sprinkle with the remaining herbs, garlic powder, salt, and pepper. Finally, squeeze the juice of one lemon over the entire dish.
Step 4: Roast to Perfection
Roast for 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can check for doneness by piercing the thickest part of the chicken with a fork; the juices should run clear.
Step 5: Serve and Enjoy!
Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful meal. Serve immediately and enjoy this delicious and easy gluten-free dinner!
Cooking Tips for Best Results:
- For extra crispy skin, pat the chicken thighs dry before marinating.
- Don't overcrowd the baking sheet. This ensures even cooking and browning.
- Feel free to add other vegetables like carrots, bell peppers, or zucchini.
- For a richer flavor, use bone-in, skin-on chicken thighs.
- If you prefer a spicier kick, add a pinch of red pepper flakes.
Variations:
- Mediterranean Twist: Substitute Italian herbs with Greek herbs like oregano, thyme, and rosemary. Add some Kalamata olives and feta cheese during the last 10 minutes of cooking.
- Garlic Lovers Delight: Increase the amount of garlic powder or add minced fresh garlic to the marinade.
- Spicy Option: Add a pinch of cayenne pepper or some chopped chili peppers for a spicy twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 20-25g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It's a perfect example of how delicious and satisfying gluten-free cooking can be. Enjoy this simple yet flavorful dish!