Are you craving a delicious, healthy, and easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is a lifesaver for busy cooks. It's packed with flavor, requires minimal cleanup, and is perfect for a family meal or a comforting dinner for two. Get ready to enjoy a big and tasty dish that's as satisfying as it is simple! This recipe is perfect for those searching for easy recipes, healthy meals, quick dinner ideas, and delicious dishes. It's a fantastic example of homemade cooking at its best, showcasing the best recipes without any fuss.
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast perfectly.
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Prepare the chicken: Place the chicken in a large roasting pan. Stuff the cavity with half of the lemon slices, rosemary, and thyme sprigs. This adds incredible flavor to the chicken.
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Prepare the vegetables: In a large bowl, toss the potatoes, carrots, onion, and minced garlic with olive oil, salt, and pepper. Ensure all vegetables are evenly coated.
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Assemble the pan: Arrange the vegetables around the chicken in the roasting pan. Tuck the remaining lemon slices amongst the vegetables. This helps distribute the lemon flavor throughout the dish.
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Roast: Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. Cooking time may vary depending on the size of your chicken.
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Rest: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
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Serve: Carve the chicken and serve it with the roasted vegetables. Enjoy your big and tasty meal!
Cooking Tips:
- For extra flavor, you can add other herbs like oregano or sage.
- If you prefer crispy skin, pat the chicken dry very thoroughly before roasting.
- Don't overcrowd the pan; this can prevent the vegetables from roasting properly. If necessary, use two pans.
- You can easily adapt this recipe to your preferences. Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the vegetables for a spicy kick.
- Garlic Lovers: Add extra garlic cloves to the vegetables or create a garlic herb butter to spread under the chicken skin.
- Different Herbs: Experiment with different herb combinations to suit your taste.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on the size of the chicken and the specific ingredients used.
- Calories: Approximately 450-550
- Protein: Approximately 40-50g
- Fat: Approximately 20-30g
- Carbohydrates: Approximately 25-35g
This one-pan lemon herb roasted chicken and vegetables is a fantastic addition to your repertoire of healthy and delicious food recipes. It’s a simple yet impressive meal that will surely impress your family and friends. Enjoy!