Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies is a complete meal that's ready in under an hour. It's perfect for busy weeknights, impressing guests, or simply enjoying a fantastic homemade meal. This recipe is packed with flavor, requires minimal cleanup, and is a fantastic example of healthy, delicious food recipes that are surprisingly quick.
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
- 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 lemon slices, rosemary, and thyme sprigs inside the chicken cavity. This infuses the chicken with incredible aroma and flavor.
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Combine the vegetables: In a large bowl, toss the potatoes, carrots, and onion with olive oil, salt, and pepper. Make sure the vegetables are evenly coated. This step is crucial for even cooking and delicious results.
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Arrange in a roasting pan: Spread the vegetables in a single layer in a large roasting pan. Place the chicken on top of the vegetables.
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Roast: Roast for 60-75 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer for accurate results. This simple step ensures perfectly cooked chicken every time.
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Rest and serve: Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve the chicken and roasted vegetables together.
Cooking Tips for the Best Results:
- For crispier vegetables: Spread the vegetables in a single layer to ensure even browning and crispy edges.
- Don't overcrowd the pan: Overcrowding can lead to steaming instead of roasting, resulting in soggy vegetables.
- Adjust seasoning to your taste: Feel free to add other herbs and spices, such as garlic powder, paprika, or oregano.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or sweet potatoes.
- Use different herbs: Experiment with different herbs like sage, oregano, or parsley.
- Make it spicy: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the size of the chicken and the specific ingredients used.
- Calories: Approximately 450-500
- Protein: Approximately 40-50g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-25g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic addition to your collection of easy recipes and healthy meals. It's a quick dinner idea that's both delicious and nutritious, perfect for busy weeknights or special occasions. Enjoy this simple yet satisfying homemade cooking experience!