Are you tired of endless meal prep and complicated recipes? Craving a delicious, healthy dinner that's ready in under an hour? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe, inspired by the classic Better Homes & Gardens cookbook style, is your answer. It's a simple, flavorful, and incredibly satisfying meal perfect for busy weeknights or a relaxed weekend dinner. This recipe is packed with fresh herbs, juicy chicken, and tender roasted vegetables, all cooked to perfection on a single pan for easy cleanup. Get ready to enjoy a healthy and delicious homemade meal without the fuss!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and drumsticks
- 1 pound baby 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
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
-
Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. Pat the chicken pieces dry with paper towels. This helps them brown nicely.
-
Marinate the Chicken: In a large bowl, toss the chicken pieces with olive oil, oregano, thyme, garlic powder, salt, and pepper. Ensure the chicken is evenly coated.
-
Assemble the Pan: In a large roasting pan or baking dish, arrange the potatoes, carrots, and onion wedges. Place the seasoned chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
-
Roast to Perfection: Pour the lemon juice over the chicken and vegetables. 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 properly.
-
Rest & Serve: Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before carving and serving. Garnish with fresh parsley.
Cooking Tips for Best Results:
- Don't overcrowd the pan: Ensure there's enough space between the chicken pieces and vegetables for even cooking and browning. If necessary, use two pans.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Always check for doneness using a meat thermometer.
- Add other vegetables: Feel free to add other vegetables like broccoli florets, bell peppers, or zucchini.
- Use fresh herbs: If you have fresh oregano and thyme, use about 1 tablespoon of each, chopped. Fresh herbs will add a more vibrant flavor.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the chicken marinade for a spicy kick.
- Garlic Lover's Delight: Add more garlic! Use minced fresh garlic or extra garlic powder.
- Different Herbs: Experiment with other herbs like rosemary, sage, or marjoram.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on chicken size and vegetable quantity)
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This one-pan lemon herb roasted chicken and vegetables recipe is a perfect example of delicious and easy recipes, healthy meals, and quick dinner ideas, all rolled into one. Enjoy this simple yet satisfying homemade cooking experience! This recipe truly showcases the timeless appeal of classic Better Homes & Gardens cookbook recipes, offering a flavorful and effortless approach to weeknight dinners. It's a surefire way to impress your family and friends with minimal effort.