Are you dreaming of a delicious, healthy dinner that's also incredibly easy to make? Look no further! This Sun-Kissed Lemon Herb Roasted Chicken and Veggies recipe is your answer. It's a beautiful, vibrant dish bursting with fresh flavors, perfect for a weeknight meal or a special occasion. This recipe is a testament to the power of simple, homemade cooking, delivering a restaurant-quality meal without the restaurant-quality time commitment. Get ready to impress yourself and your loved ones with this quick dinner idea!
Ingredients:
- 1 whole chicken (approximately 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
Instructions:
Get Started: Preheat your oven to 400°F (200°C). This is crucial for achieving perfectly roasted vegetables and crispy chicken skin.
Prepare the Chicken: Place the chicken in a roasting pan. Stuff the cavity with lemon slices, half of the rosemary, and half of the thyme. Drizzle the chicken generously with olive oil, then rub the minced garlic all over the skin. Season generously with salt and pepper.
Prepare the Vegetables: In a large bowl, toss the potatoes, carrots, and red onion with the remaining olive oil, rosemary, and thyme. Season with salt and pepper to taste.
Roast to Perfection: Arrange the vegetables around the chicken in the roasting pan. Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly browned. Basting the chicken halfway through cooking helps ensure even browning and juicy meat.
Rest and Serve: 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. Serve immediately with the roasted vegetables.
Cooking Tips for Best Results:
- For extra crispy skin: Pat the chicken incredibly dry before seasoning and roasting. This helps the skin crisp up beautifully.
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even roasting.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and your oven. Use a meat thermometer to ensure the chicken is cooked through.
- Customize your herbs: Feel free to experiment with other herbs, such as oregano, sage, or parsley.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or sweet potatoes.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Lemon-Garlic Marinade: For extra flavor, marinate the chicken in a mixture of lemon juice, garlic, olive oil, and herbs for at least 30 minutes before roasting.
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 400-500
- Protein: Approximately 35-45g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-25g
This delicious and healthy Sun-Kissed Lemon Herb Roasted Chicken and Veggies recipe is a true crowd-pleaser. It’s a simple yet elegant dish perfect for any occasion, showcasing the best of easy recipes and delicious dishes. Enjoy!