Are you craving a delicious, healthy, and easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a complete meal, packed with flavor and minimal cleanup – perfect for busy weeknights or a relaxed weekend supper. This recipe is a fantastic example of homemade cooking at its finest, offering a delicious dish that’s both healthy and satisfying. It's one of those best recipes that's surprisingly quick to make, fitting perfectly into your quick dinner ideas repertoire.
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 lemons, one juiced, one thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables.
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Marinate the Chicken: In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil, the juice of one lemon, Italian herbs, garlic powder, salt, and pepper. Make sure the chicken is evenly coated.
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Assemble the Pan: In a large roasting pan or baking sheet, spread out the potatoes, carrots, and red onion. Drizzle with the remaining olive oil.
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Combine & Roast: Place the marinated chicken thighs on top of the vegetables. Arrange the lemon slices around the chicken and vegetables.
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Bake to Perfection: Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can check for doneness by piercing the thickest part of the chicken with a fork; the juices should run clear.
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Rest & Serve: 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. Serve immediately and enjoy!
Cooking Tips for the Best Results:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking. If necessary, use two baking sheets.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken pieces and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use fresh herbs: If you have fresh herbs on hand, use about double the amount as compared to dried herbs.
Variations:
- Spicy kick: Add a pinch of red pepper flakes to the marinade for a little heat.
- Different herbs: Experiment with different herb combinations like rosemary and garlic, or thyme and lemon.
- Sheet pan option: This recipe can be easily adapted to a sheet pan for even easier cleanup.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and portion sizes. However, a general estimate per serving is around 400-500 calories, with a good source of protein and various vitamins and minerals from the vegetables. For a more precise nutritional breakdown, use an online nutritional calculator.
This easy recipe is perfect for a healthy and delicious weeknight meal. The combination of tender chicken and roasted vegetables makes it a crowd-pleaser, offering a satisfying and flavorful experience. Enjoy!