Are you craving a delicious, healthy, and surprisingly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is a lifesaver for busy cooks who don't want to compromise on flavor or nutrition. It's a simple yet elegant dish, perfect for a family dinner or a casual get-together. Get ready to impress your taste buds with minimal effort! This recipe is packed with fresh herbs, juicy chicken, and tender roasted vegetables, all cooked to perfection in a single pan for effortless cleanup. It's a true testament to the magic of homemade cooking and a shining example of quick dinner ideas that don't sacrifice taste.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and drumsticks
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. Pat the chicken pieces dry with paper towels. This helps them brown nicely.
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Marinate (Optional but Recommended): In a large bowl, combine the minced garlic, olive oil, oregano, thyme, salt, and pepper. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 15 minutes (longer is even better!), allowing the flavors to meld.
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Assemble the Pan: In a large roasting pan (or a large oven-safe skillet), toss the potatoes, carrots, and onion wedges with a little olive oil, salt, and pepper. Arrange the chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
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Roast to Perfection: Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. Basting the chicken with pan juices halfway through cooking will enhance the flavor and ensure even browning.
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Finish & Serve: Once cooked, remove the pan from the oven and let it rest for 10 minutes before serving. Squeeze the juice of the remaining lemon over the chicken and vegetables. Garnish with fresh parsley and enjoy!
Cooking Tips for Best Results:
- For extra crispy skin: Increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of cooking.
- Don't overcrowd the pan: Ensure there's enough space between the chicken pieces and vegetables for even cooking. If necessary, use two pans.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use different herbs: Experiment with rosemary, sage, or a combination of your favorite herbs.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and the specific ingredients used. However, a general estimate per serving would be around 400-500 calories, with a good source of protein and various vitamins and minerals from the vegetables. For a more precise nutritional breakdown, use a nutrition calculator with your specific ingredients and serving sizes.
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic example of easy recipes and healthy meals. It's a delicious and satisfying dish that's perfect for any occasion. Enjoy this simple yet impressive recipe, and don't forget to share your culinary creations with us! We’d love to see your delicious results! Happy cooking!