Are you tired of endless meal prep and complicated recipes? Do you crave delicious, healthy food that's quick and easy to make? Then you've come to the right place! This one-pan roasted chicken and vegetable recipe is perfect for busy weeknights, offering a flavorful and satisfying meal without the fuss. It's a fantastic example of how homemade cooking can be both simple and incredibly delicious – the perfect recipe for both big cooks and little cooks!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 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 tbsp olive oil
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
-
Preheat your oven to 400°F (200°C). This ensures your vegetables and chicken cook evenly. Proper preheating is key to many delicious dishes!
-
Prepare the vegetables: Wash and chop all your vegetables according to the ingredient list. This is a great task to get little cooks involved!
-
Season the chicken: In a large bowl, toss the chicken thighs with 1 tbsp olive oil, half the Italian herbs, half the garlic powder, salt, and pepper. Make sure each piece is evenly coated.
-
Assemble the pan: In a large roasting pan or baking dish, arrange the potatoes, carrots, and red onion. Place the seasoned chicken thighs on top of the vegetables. Tuck the lemon slices amongst the vegetables.
-
Drizzle with lemon juice and olive oil: Drizzle the remaining olive oil and lemon juice over the chicken and vegetables. Sprinkle with the remaining Italian herbs and garlic powder.
-
Roast: Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You may need to adjust cooking time depending on your oven and the size of your chicken pieces.
-
Rest and 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 chicken.
Cooking Tips for a Perfect Roast:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking. If necessary, use two pans.
- Use a meat thermometer: This guarantees perfectly cooked chicken every time.
- Adjust seasonings to your taste: Feel free to experiment with different herbs and spices to create your own unique flavor combinations.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use different herbs: Experiment with different herb combinations like rosemary and garlic, or thyme and sage.
- Make it spicy: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
This will vary based on the number of servings. For a 4-serving recipe:
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 20-25g
This one-pan lemon herb roasted chicken and vegetables is a complete meal that's quick, easy, healthy, and incredibly flavorful. It's a perfect example of how even simple recipes can create delicious and satisfying meals, perfect for busy weeknights or a relaxed weekend dinner. Enjoy!