Are you looking for a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is your new go-to for homemade cooking. It's packed with flavor, requires minimal cleanup, and is perfect for busy weeknights. Get ready to impress your family with this simple yet elegant dish – it’s one of those best recipes that's surprisingly quick to make!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 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 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly and become beautifully golden.
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Prepare the vegetables: In a large bowl, toss the potatoes, carrots, and red onion with 1 tablespoon of olive oil, salt, and pepper. Make sure all the vegetables are well coated.
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Prepare the chicken: Pat the chicken thighs dry with paper towels. This helps them crisp up nicely. In a separate bowl, mix the remaining olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Rub this mixture all over the chicken thighs.
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Assemble the pan: Spread the prepared vegetables in a single layer in a large roasting pan or baking dish. Arrange the chicken thighs on top of the vegetables. Tuck the lemon slices between the chicken and vegetables for extra flavor and visual appeal.
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Roast: Roast for 40-45 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.
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Rest and serve: Once cooked, remove the pan from the oven and 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 Perfect Results:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two pans.
- Use a meat thermometer: This is the best way to ensure your chicken is cooked through and safe to eat.
- Adjust seasonings to your taste: Feel free to add other herbs and spices, such as rosemary, paprika, or chili flakes, to customize the flavor profile.
- Add other vegetables: This recipe is easily adaptable. Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Sheet Pan Dinner: For even easier cleanup, line your baking sheet with parchment paper or foil.
- Spicy Chicken: Add a pinch of red pepper flakes to the chicken marinade for a spicy kick.
- Different Herbs: Experiment with fresh herbs like rosemary, sage, or parsley for a unique flavor.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 20-25g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic example of easy recipes that deliver big on flavor and nutrition. It's a quick dinner idea perfect for busy weeknights, making it a valuable addition to your collection of healthy meals. Enjoy! Don't forget to share your culinary creations using #CookingWithClaudia! Happy cooking!