Are you looking for a quick, healthy, and incredibly flavorful dinner that requires minimal cleanup? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your new weeknight hero. It's a delicious and easy recipe perfect for busy weeknights, and it's packed with fresh herbs and bright lemon flavor that will elevate your simple dinner routine. This recipe is perfect for those seeking healthy meals and quick dinner ideas, providing a delicious and satisfying dish with minimal effort. Homemade cooking doesn't get much easier than this!
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 tbsp olive oil
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
Step 1: Prepare the Vegetables
Preheat your oven to 400°F (200°C). Wash and prepare your vegetables: halve or quarter the potatoes, chop the carrots, and cut the red onion into wedges. This is a great time to get the kids involved in the homemade cooking process!
Step 2: Marinate the Chicken
In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil, the juice of one lemon, half the dried herbs, garlic powder, salt, and pepper. Make sure the chicken is evenly coated. Marinating for at least 15 minutes will enhance the flavor.
Step 3: Assemble and Roast
In a large roasting pan or baking dish, spread out the prepared vegetables. Arrange the marinated chicken thighs on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables. Drizzle the remaining olive oil over everything and sprinkle with the remaining herbs.
Step 4: Bake to Perfection
Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can easily check for doneness by piercing the thickest part of a chicken thigh with a meat thermometer.
Step 5: Serve and Enjoy!
Remove from the oven and let 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 this delicious and easy recipe!
Cooking Tips:
- For extra crispy skin, pat the chicken thighs dry with paper towels before marinating.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- If you prefer a stronger lemon flavor, add more lemon juice or zest.
- For a spicier kick, add a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Sheet Pan Chicken Fajitas: Use bell peppers and onions, and serve with tortillas and your favorite fajita toppings.
- Mediterranean Chicken and Veggies: Substitute oregano and thyme with rosemary and mint, add Kalamata olives and cherry tomatoes.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 20-25g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It's a simple yet elegant dish that's perfect for a weeknight dinner or a casual weekend gathering. Enjoy the delicious flavors and the ease of cleanup – you deserve it!