Are you craving a healthy, flavorful, and incredibly easy dinner that's also ready in under an hour? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a perfect example of homemade cooking at its finest, requiring minimal cleanup and delivering maximum flavor. Perfect for busy weeknights or a relaxed weekend meal, this recipe is sure to become a staple in your quick dinner ideas repertoire.
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
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
Get started: Preheat your oven to 400°F (200°C).
Prepare the vegetables: In a large bowl, toss the potatoes, carrots, and onion with 1 tablespoon of olive oil, salt, and pepper.
Season the chicken: In a separate bowl, toss the chicken pieces with the remaining olive oil, minced garlic, oregano, thyme, salt, and pepper. Ensure each piece is well coated.
Assemble the dish: Spread the seasoned vegetables in a single layer in a large roasting pan or baking sheet. Arrange the chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
Roast: Roast for 45-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the vegetables are tender. During the last 15 minutes of cooking, drizzle the lemon juice over the chicken and vegetables for extra flavor.
Garnish and serve: Once cooked, let the chicken rest for 5-10 minutes before serving. Garnish with fresh parsley and enjoy!
Tips for the Best One-Pan Roasted Chicken:
- Don't overcrowd the pan: Ensure your vegetables and chicken are in a single layer to ensure even cooking. If necessary, use two baking sheets.
- Use bone-in, skin-on chicken: For the most flavorful and juicy chicken, opt for bone-in, skin-on pieces. The skin will crisp up beautifully in the oven.
- 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 reaches an internal temperature of 165°F (74°C).
- Add other vegetables: 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 chicken seasoning for a spicy kick.
- Mediterranean Twist: Substitute oregano and thyme with rosemary and add some Kalamata olives and sun-dried tomatoes.
- Herbs de Provence: Use a blend of Herbs de Provence instead of oregano and thyme for a more aromatic flavor.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients and portion sizes.
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-30g
This delicious and easy one-pan roasted chicken and vegetable recipe is perfect for a healthy and satisfying meal. Enjoy this simple yet elegant dish – a fantastic addition to your collection of best recipes and healthy meals! It’s the perfect example of how delicious dishes can also be easy recipes.