Are you looking for a healthy and delicious weeknight meal that's surprisingly easy to make? Then look no further! This Lemon Herb Roasted Chicken and Vegetables recipe is a fantastic choice for those seeking quick dinner ideas and homemade cooking that doesn't sacrifice flavor. It's a complete meal packed with fresh ingredients, minimal cleanup, and maximum deliciousness – perfect for busy weeknights or a relaxed weekend dinner. This recipe is a true testament to the power of simple, healthy meals.
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Get started: Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast perfectly.
Prepare the chicken: Place the chicken in a roasting pan. Stuff the cavity of the chicken with lemon slices, rosemary, and thyme. This infuses the chicken with incredible flavor.
Season and prep vegetables: In a large bowl, toss the potatoes and carrots with olive oil, salt, and pepper. Make sure the vegetables are evenly coated for even roasting.
Assemble and roast: Arrange the seasoned vegetables around the chicken in the roasting pan. Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the vegetables are tender. A meat thermometer inserted into the thickest part of the thigh should read 165°F (74°C).
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 immediately with the roasted vegetables.
Cooking Tips for Perfect Results:
- For extra crispy skin: Pat the chicken very dry before seasoning and roasting.
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even browning.
- Use a meat thermometer: This is the most accurate way to ensure your chicken is cooked through and safe to eat.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and your oven. Always check for doneness with a meat thermometer.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli florets, Brussels sprouts, or bell peppers.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Different herbs: Experiment with other fresh herbs like oregano or sage.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This Lemon Herb Roasted Chicken and Vegetables recipe is a fantastic example of easy recipes that deliver big on flavor and nutrition. It's a great option for those seeking healthy meals without compromising on taste. This recipe is sure to become a staple in your homemade cooking repertoire, offering a delicious and satisfying meal every time. Enjoy!