Are you craving a delicious, healthy, and easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is perfect for busy individuals and families alike. It's packed with flavor, requires minimal cleanup, and is a fantastic example of homemade cooking at its finest. Get ready to impress your taste buds with this simple yet elegant dish – a true champion among quick dinner ideas!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 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 oregano
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly and achieve that perfect golden-brown color.
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Prepare the vegetables: Wash and chop the potatoes, carrots, and red onion. Make sure the pieces are relatively uniform in size so they cook at the same rate.
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Season the chicken: Pat the chicken thighs dry with paper towels. This helps them crisp up nicely in the oven. In a bowl, combine olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring they are well coated.
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Assemble the pan: In a large roasting pan or baking dish, arrange the potatoes, carrots, and red onion. Place the seasoned chicken thighs on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables for added flavor and aroma.
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Roast: Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. You can check the chicken's doneness with a meat thermometer.
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Rest and serve: Once cooked, 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 extra crispy skin, increase the oven temperature to 425°F (220°C) for the last 15 minutes of cooking.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- If you prefer boneless, skinless chicken breasts, reduce the cooking time to 30-40 minutes.
- For a richer flavor, use fresh herbs instead of dried. Just remember to adjust the quantities accordingly.
Variations:
- Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade.
- Mediterranean: Substitute oregano and thyme with rosemary and add some Kalamata olives and feta cheese during the last 10 minutes of cooking.
- Garlic Lovers: Add extra garlic cloves, minced or sliced, to the pan with the vegetables.
Nutritional Information (per serving, approximate):
This information is based on using 4 chicken thighs and will vary depending on portion size and specific ingredients used.
- Calories: Approximately 400-450
- Protein: Approximately 30-35g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-25g
This one-pan lemon herb roasted chicken and veggies is a delightful addition to your repertoire of easy recipes and healthy meals. It's a delicious dish that's perfect for a weeknight dinner, a casual gathering, or even a special occasion. Enjoy the simple pleasure of homemade cooking and the amazing flavors this recipe delivers. It's a surefire way to create a memorable and satisfying meal for yourself and your loved ones.