Tired of endless scrolling through food recipes, searching for a quick dinner idea that's both healthy and delicious? Then come sit at my table! Today, we're making a vibrant, flavorful, and incredibly easy one-pan lemon herb roasted chicken and veggies. This recipe is perfect for busy weeknights, requiring minimal cleanup and delivering maximum taste. It's a simple homemade cooking project, even for beginner cooks, promising a satisfying and healthy meal the whole family will love. Let's get started!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on chicken breasts
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon 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 enjoy the process!
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Season the Chicken: In a large bowl, toss the chicken pieces with olive oil, minced garlic, salt, and pepper. Make sure each piece is well coated.
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Assemble the Pan: In a large roasting pan (or a large baking sheet with sides), arrange the potatoes, carrots, and red onion wedges. Tuck the lemon slices amongst the vegetables.
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Arrange and Season the Chicken: Place the seasoned chicken pieces on top of the vegetables. Sprinkle the rosemary and thyme sprigs over the chicken and vegetables.
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Roast to Perfection: Roast for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). Basting the chicken halfway through with the lemon juice will add extra flavor and keep it moist.
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Rest and Serve: Once cooked, remove the roasting 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 dish.
Cooking Tips for Best Results:
- For extra crispy skin, pat the chicken dry with paper towels before seasoning.
- Don't overcrowd the roasting pan; this ensures even cooking. If necessary, use two pans.
- Feel free to add other vegetables like broccoli, bell peppers, or Brussels sprouts.
- If you don't have fresh herbs, you can substitute with 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the seasoning for a spicy kick.
- Mediterranean Twist: Add Kalamata olives, feta cheese, and oregano for a Mediterranean flair.
- Garlic Lovers Delight: Add extra minced garlic or a whole bulb of roasted garlic.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the size of the chicken and vegetables used.
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 20-25g
This easy recipe is perfect for a healthy weeknight dinner. It's a delicious dish that's surprisingly quick to prepare, making it ideal for busy individuals or families. The combination of juicy chicken and roasted vegetables is a guaranteed crowd-pleaser. Enjoy your delicious and effortless meal! Don't forget to share your creations and tag me on social media! Happy cooking!