Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's packed with flavor, requires minimal cleanup, and is perfect for busy weeknights. Say goodbye to complicated cooking and hello to a homemade meal that tastes like it came from a gourmet restaurant – without the gourmet price tag! This recipe is a fantastic example of healthy meals made easy, offering a quick dinner idea that the whole family will adore.
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 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 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 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 get the kids involved in the homemade cooking process!
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Season the Chicken: Pat the chicken thighs dry with paper towels. In a bowl, combine olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring they're well coated.
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Assemble the Pan: In a large roasting pan or baking sheet, toss the potatoes, carrots, and red onion with a little olive oil, salt, and pepper. Arrange the chicken thighs on top of the vegetables. Tuck the lemon slices around the chicken and vegetables.
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Roast to Perfection: Roast for 45-55 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 a chicken thigh with a meat thermometer.
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Rest & Serve: Once cooked, remove the pan from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
Tips for Success:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking. If necessary, use two baking sheets.
- Adjust cooking time: Cooking times may vary depending on the size of your chicken and vegetables. Always use a meat thermometer to ensure the chicken is cooked through.
- Add more veggies: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use fresh herbs: If you have fresh herbs on hand, use about twice the amount as called for in the recipe with dried herbs.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the seasoning mixture for a spicy kick.
- Garlic Lovers: Add extra garlic cloves to the pan along with the vegetables.
- Different Herbs: Experiment with other herbs like paprika, sage, or parsley.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients and portion sizes.
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-30g
This one-pan lemon herb roasted chicken and veggies recipe is a perfect example of delicious dishes that are both easy and healthy. It's a fantastic addition to your repertoire of easy recipes, perfect for busy weeknights or a relaxed weekend meal. Enjoy!