Are you looking for delicious, healthy, and easy dinner ideas? Craving a meal that's both satisfying and good for you? Look no further! This Lemon Herb Roasted Chicken and Veggies recipe is the perfect solution for a quick and healthy weeknight dinner. It's a fantastic example of clean eating, packed with fresh ingredients and minimal fuss. This recipe is perfect for homemade cooking enthusiasts of all skill levels, whether you're a seasoned chef or just starting your culinary journey.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 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 juiced, one thinly sliced
- 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 & 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 get your kitchen in a happy, cooking mood!
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Marinate the Chicken: In a large bowl, combine the chicken pieces with olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Toss everything together until the chicken is evenly coated. Let it marinate for at least 15 minutes (longer is even better!).
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Assemble the Roast: In a large roasting pan, toss the potatoes, carrots, and red onion with a little olive oil, salt, and pepper. Arrange the marinated chicken pieces on top of the vegetables. Tuck the lemon slices amongst the vegetables and chicken for extra flavor.
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Roast to Perfection: Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
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Serve & Enjoy: Once cooked, remove the roasting pan from the oven and let it rest for a few minutes before serving. This simple, healthy, and delicious meal is perfect on its own or served with a side salad.
Cooking Tips for Best Results:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking. If necessary, use two roasting pans.
- Adjust seasoning to taste: Feel free to adjust the herbs and spices to your liking. Experiment with different combinations for unique flavor profiles.
- Add other vegetables: This recipe is easily adaptable. Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
- Make it a sheet pan meal: For easier cleanup, use a large baking sheet instead of a roasting pan.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the marinade for a little heat.
- Mediterranean Twist: Substitute oregano and thyme with rosemary and basil, and add some crumbled feta cheese before serving.
- Sheet Pan Chicken Fajitas: Use thinly sliced chicken breast and bell peppers for a quick and easy fajita-style meal.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients and portion sizes.
- Calories: Approximately 350-400
- Protein: Approximately 35-40g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This Lemon Herb Roasted Chicken and Veggies recipe is a simple, healthy, and delicious option for a quick weeknight dinner. It's a great way to incorporate more healthy meals into your diet without sacrificing flavor. Enjoy!