Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! Captain Rodney's One-Pan Lemon Herb Roasted Chicken and Veggies is the perfect solution for busy cooks who don't want to sacrifice flavor or nutrition. This recipe requires minimal prep time, uses just one pan for easy cleanup, and delivers a mouthwatering meal the whole family will adore. It's a fantastic example of homemade cooking at its finest, offering a quick dinner idea that's both satisfying and healthy. Get ready to set sail on a culinary adventure!
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 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, and 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. This is a great time to put on some music and enjoy the cooking process.
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Marinate the Chicken: In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil, half of the Italian herbs, half the garlic powder, salt, and pepper. Ensure the chicken is evenly coated.
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Assemble the Pan: In a large roasting pan or baking sheet, arrange the potatoes, carrots, and red onion. Drizzle with the remaining olive oil and season with the remaining herbs and garlic powder.
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Arrange & Roast: Place the marinated chicken thighs on top of the vegetables. Tuck the lemon slices amongst 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. Basting the chicken and vegetables halfway through with the pan juices will enhance the flavor and browning.
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Finish & Serve: Once cooked, remove the pan from the oven and let it rest for 5-10 minutes before serving. Squeeze the juice of the remaining lemon over the chicken and vegetables for an extra burst of fresh flavor. Serve immediately and enjoy!
Cooking Tips & Variations:
- For extra crispy skin: Pat the chicken thighs dry with paper towels before marinating.
- Add more veggies: Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Use fresh herbs: Substitute fresh herbs for dried herbs. Use about twice the amount of fresh herbs as you would dried.
- Make it a sheet pan meal: This recipe works perfectly in a large sheet pan, too!
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 25-30g
This easy recipe provides a delicious and healthy meal packed with protein and vegetables. It's perfect for a weeknight dinner or a casual weekend gathering. The one-pan method makes cleanup a breeze, leaving you with more time to enjoy your delicious, homemade meal. Enjoy Captain Rodney's One-Pan Lemon Herb Roasted Chicken and Veggies, and happy cooking!