Are you craving a delicious, healthy, and effortless weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a classic for a reason – simple to prepare, bursting with flavor, and requires minimal cleanup. Perfect for busy weeknights, this recipe is a staple in our household, and I'm confident it'll become a favorite in yours too. Get ready to elevate your simple weeknight meal to a restaurant-worthy experience, all from the comfort of your own kitchen.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and drumsticks
- 1 pound baby 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:
-
Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. Pat the chicken pieces dry with paper towels. This helps them brown nicely.
-
Marinate (Optional): For extra flavor, you can marinate the chicken in a mixture of the lemon juice, olive oil, and herbs for at least 30 minutes before roasting.
-
Assemble: In a large roasting pan or baking dish, toss the potatoes, carrots, and onion with 1 tablespoon of olive oil, salt, pepper, and garlic powder. Arrange the chicken pieces on top of the vegetables. Tuck lemon slices between the chicken and vegetables.
-
Roast: Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken halfway through with pan juices will ensure it stays moist and flavorful.
-
Rest & Serve: Once cooked, remove the chicken and vegetables from the oven and let them rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
Cooking Tips for Best Results:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking and browning. Use a larger pan if necessary.
- Use bone-in chicken: Bone-in chicken thighs and drumsticks retain more moisture during cooking and deliver a richer flavor.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the seasoning for a spicy kick.
- Herby variations: Experiment with different herbs like fresh rosemary, sage, or parsley.
- Garlic lover's delight: Add extra minced garlic to the vegetables or make a garlic herb butter to rub on the chicken.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This easy, healthy, and delicious one-pan roasted chicken and vegetable recipe is perfect for busy weeknights or a casual weekend dinner. The minimal cleanup is a bonus! Enjoy this homemade cooking masterpiece – it's a surefire way to impress your family and friends with its simple elegance and delicious flavors. It’s a recipe that’s both quick dinner ideas and a healthy meal option for the whole family. This easy recipe makes homemade cooking accessible to everyone! This is one of the best recipes you'll find for a flavorful and satisfying meal.