Craving a healthy, flavorful, and easy weeknight dinner? Look no further! This cast iron skillet lemon herb roasted chicken and veggies recipe is a complete meal in one pan, minimizing cleanup and maximizing deliciousness. It's perfect for busy weeknights, yet impressive enough for a casual dinner party. This recipe utilizes the fantastic heat retention properties of a cast iron skillet to deliver perfectly roasted chicken with tender, flavorful vegetables. Get ready to experience the magic of homemade cooking with this simple yet satisfying dish!
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
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Step 1: Prepare the Chicken and Vegetables
Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels – this helps achieve crispy skin. Place the lemon slices, rosemary, and thyme sprigs inside the chicken cavity.
Step 2: Season and Arrange
In a large bowl, toss the potatoes, carrots, and onion with olive oil, minced garlic, salt, and pepper. Season the outside of the chicken generously with salt and pepper.
Step 3: Roast in Cast Iron
Place the seasoned chicken in the center of your well-seasoned cast iron skillet. Arrange the seasoned vegetables around the chicken.
Step 4: Bake to Perfection
Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. Basting the chicken halfway through with pan juices will enhance the flavor and browning.
Step 5: 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 the chicken with the roasted vegetables.
Cooking Tips for Cast Iron Success:
- Seasoning your cast iron skillet: Properly seasoned cast iron prevents sticking and adds flavor. If your skillet isn't well-seasoned, you might need to add a little extra oil to prevent sticking.
- Even cooking: Arrange the vegetables in a single layer to ensure even roasting. If necessary, use two pans for larger quantities.
- Don't overcrowd the pan: Overcrowding can lead to steaming instead of roasting.
- Internal temperature is key: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
Variations:
- Spice it up: Add a pinch of red pepper flakes to the vegetables for a little heat.
- Different herbs: Experiment with other herbs like oregano, parsley, or sage.
- Add other vegetables: Feel free to add other root vegetables like sweet potatoes or parsnips.
- Sheet pan alternative: If you don't have a cast iron skillet, you can easily adapt this recipe to a large baking sheet.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 30-35g
This cast iron skillet lemon herb roasted chicken and vegetables recipe is a delicious and healthy addition to your repertoire of quick dinner ideas. Enjoy this easy recipe and elevate your weeknight meals with the satisfying flavor and ease of homemade cooking. The best recipes are often the simplest, and this one proves it! It’s a perfect example of healthy meals made easy.