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Are you tired of complicated dinners that take hours to prepare? Do you crave healthy, flavorful meals without the fuss? Then this one-pan lemon herb roasted chicken and vegetables recipe is perfect for you! This easy recipe is packed with fresh herbs, juicy chicken, and tender vegetables, all roasted to perfection in a single pan for effortless cleanup. It’s a complete meal, ideal for busy weeknights, and a fantastic example of delicious and healthy homemade cooking. Get ready to enjoy a truly satisfying quick dinner idea!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6)
- 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 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:
- Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly.
- Prepare the vegetables: Wash and chop the potatoes, carrots, and red onion.
- Season the chicken: Pat the chicken thighs dry with paper towels. In a bowl, combine olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Rub this mixture generously over the chicken.
- Arrange in a roasting pan: Place the potatoes, carrots, and red onion in a single layer in a large roasting pan. Arrange the seasoned chicken thighs on top of the vegetables. Tuck lemon slices between the chicken and vegetables.
- Roast: Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Cooking time may vary slightly depending on your oven and the size of your chicken pieces.
- Rest and serve: Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Cooking Tips:
- For extra flavor, add a sprig of fresh rosemary or thyme to the roasting pan.
- If you prefer crispier vegetables, spread them in a single layer and roast for a few minutes before adding the chicken.
- Don't overcrowd the roasting pan. This will prevent the chicken and vegetables from roasting properly.
Variations:
- Add different vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use different herbs: Experiment with different herbs and spices to create your own unique flavor combinations.
- Make it spicy: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and serving size, but a general estimate for a serving of this dish might be:
- Calories: 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This easy recipe is a fantastic example of healthy meals you can make quickly, perfect for busy weeknights. Enjoy this delicious and easy one-pan wonder! It's sure to become a family favorite!