Are you tired of complicated recipes and endless cleanup? Craving a delicious, healthy meal that's ready in under an hour? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a simple, flavorful, and satisfying dish perfect for a weeknight dinner or a casual weekend gathering. This recipe is a testament to how easy homemade cooking can be, resulting in a delicious dish everyone will love. Get ready to elevate your weeknight dinner game with this easy recipe!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken breasts
- 1 pound small red 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
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection.
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Prepare the vegetables: Wash and chop the potatoes, carrots, and onion. Toss them in a large bowl with 1 tablespoon of olive oil, salt, and pepper. This initial seasoning will bring out the natural flavors of the vegetables.
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Prepare the chicken: Pat the chicken pieces dry with paper towels. This helps the skin crisp up beautifully. Drizzle the chicken with the remaining olive oil and sprinkle with Italian herbs, garlic powder, salt, and pepper. Season generously – don’t be shy!
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Assemble the pan: Place the seasoned vegetables in a large roasting pan or baking dish. Arrange the chicken pieces 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 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. Basting the chicken halfway through with the pan juices will help keep it moist.
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Rest and serve: Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Squeeze the juice of the remaining lemon over the chicken and vegetables before serving for an extra burst of fresh citrus flavor.
Cooking Tips for the Best Results:
- For extra crispy skin, increase the oven temperature to 425°F (220°C) for the last 15 minutes of cooking.
- Don’t overcrowd the pan. If necessary, use two pans to ensure even cooking.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- For a richer flavor, use bone-in, skin-on chicken thighs or drumsticks.
Variations:
- Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the chicken and vegetables.
- Mediterranean: Substitute Italian herbs with a mix of Greek herbs like oregano, thyme, and mint. Add some Kalamata olives and feta cheese during the last 15 minutes of cooking.
- Garlic Lover's Delight: Add extra garlic – use minced fresh garlic or more garlic powder.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the chicken and the amount of vegetables used. However, a general estimate for one serving could be:
- Calories: 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 20-30g
This one-pan lemon herb roasted chicken and veggies recipe offers a simple and satisfying meal, perfect for busy weeknights. It's a healthy and delicious option that’s sure to become a family favorite. Enjoy!