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. Inspired by the timeless simplicity of Better Homes and Gardens recipes, this dish is packed with flavor, minimal cleanup, and requires just one pan! It's a fantastic example of homemade cooking at its finest, perfect for busy families or anyone who appreciates quick dinner ideas without sacrificing taste. This recipe is a shining example of healthy meals made easy.
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pounds small red potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Step 1: Prepare the Chicken and Vegetables
Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels – this helps it crisp up beautifully. Place the lemon slices, rosemary, and thyme inside the chicken cavity.
Step 2: Toss the Vegetables
In a large bowl, toss the potatoes, carrots, and onion with olive oil, salt, and pepper. Make sure the vegetables are evenly coated.
Step 3: Arrange and Roast
Place the chicken in the center of a large roasting pan. Arrange the seasoned vegetables around the chicken.
Step 4: Roast to Perfection
Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken halfway through with pan juices will add extra flavor and moisture.
Step 5: Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve the chicken and roasted vegetables immediately.
Cooking Tips for Success:
- For extra crispy skin: Increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of cooking.
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even browning.
- Use bone-in, skin-on chicken thighs: For a richer, more flavorful dish, substitute chicken thighs for the whole chicken.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli florets, Brussels sprouts, or bell peppers.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Herb variations: Experiment with other herbs like oregano, sage, or parsley.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the size of the chicken and the specific ingredients used.
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 20-25g
This one-pan lemon herb roasted chicken and veggies recipe is a true testament to the beauty of simple, delicious, and healthy homemade cooking. It's a perfect example of a delicious dish that's both satisfying and easy to prepare, making it an ideal addition to your collection of best recipes. Enjoy!