Are you looking for a delicious, healthy, and easy weeknight dinner? This Lemon Herb Roasted Chicken and Veggies recipe, inspired by the wholesome goodness of Cooking Light Magazine, is the perfect solution! It's packed with flavor, requires minimal prep time, and is a fantastic way to enjoy a complete meal in one pan. Forget complicated recipes and enjoy this simple yet satisfying dish that the whole family will adore. It's the perfect example of healthy eating that doesn't compromise on taste. Let's get cooking!
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (Italian mix, or a blend of rosemary, thyme, and oregano)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
Instructions:
Step 1: Prepare the Chicken
Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels – this helps it crisp up beautifully. Place the lemon slices inside the chicken cavity.
Step 2: Season the Chicken and Vegetables
In a small bowl, combine olive oil, dried herbs, garlic powder, salt, and pepper. Rub this mixture all over the chicken, ensuring it's evenly coated. Toss the potatoes, carrots, and red onion with about half of the remaining herb mixture.
Step 3: Roast
Place the chicken in a large roasting pan. Arrange the vegetables around the chicken. 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 and vegetables with pan juices halfway through cooking will enhance the flavor and ensure even browning.
Step 4: Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve the chicken with the roasted vegetables.
Cooking Tips for Perfect 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 and vegetables for even cooking.
- Use fresh herbs: If you have fresh herbs on hand, substitute 2 tablespoons of chopped fresh herbs for the dried herbs.
Delicious Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or sweet potatoes.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Citrus twist: Use different citrus fruits like orange or grapefruit instead of lemon.
Nutritional Information (per serving, approximate):
This recipe provides a healthy and balanced meal. The nutritional content will vary depending on the size of the chicken and the specific ingredients used. However, a general estimate would be around 400-500 calories, with a good source of protein and fiber from the chicken and vegetables. For precise nutritional information, use a nutrition calculator based on your specific ingredients and portion sizes.
This Lemon Herb Roasted Chicken and Veggies recipe is a guaranteed crowd-pleaser, perfect for a simple yet impressive dinner. Enjoy the delicious flavors and the satisfaction of creating a healthy and homemade meal. Happy cooking!