Are you craving a delicious, healthy, and easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies is the perfect solution for busy cooks who don't want to sacrifice flavor or nutrition. It's a complete meal, packed with fresh herbs, juicy chicken, and tender vegetables, all cooked to perfection on a single pan for minimal cleanup. Get ready to enjoy a homemade meal that tastes like it came from a gourmet restaurant, without the gourmet effort! This recipe is perfect for those searching for quick dinner ideas, healthy meals, and delicious dishes.
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 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prepare the Vegetables and Chicken
Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables as indicated in the ingredients list. Pat the chicken thighs dry with paper towels. This helps them brown nicely.
Step 2: Season and Marinate (Optional but Recommended)
In a large bowl, toss the potatoes, carrots, and red onion with olive oil, oregano, thyme, garlic powder, salt, and pepper. For extra flavor, let the vegetables marinate for at least 15 minutes. Season the chicken thighs generously with salt, pepper, and a little extra oregano and thyme.
Step 3: Arrange and Roast
Place the seasoned 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. Pour the lemon juice evenly over the chicken and vegetables.
Step 4: Bake to Perfection
Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can check the chicken's doneness with a meat thermometer.
Step 5: Garnish and Serve
Once cooked, remove the pan from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley and enjoy your delicious, healthy, and easy one-pan meal!
Cooking Tips for Best Results:
- Don't overcrowd the pan: Make sure the vegetables and chicken are in a single layer to ensure even cooking and browning.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken thighs 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.
- Use fresh herbs: If you have fresh oregano and thyme, use about 1 tablespoon of each, chopped finely. Fresh herbs will add a more intense flavor.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the seasoning for a spicy kick.
- Different Herbs: Experiment with other herbs like rosemary, sage, or marjoram.
- Sheet Pan Dinner: This recipe can easily be adapted for a sheet pan instead of a roasting pan.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and portion sizes. However, a serving of this dish is generally considered a good source of protein, fiber, and vitamins. Use a nutrition calculator for a more precise analysis based on your specific ingredients and portion sizes.
This one-pan lemon herb roasted chicken and veggies is a perfect example of easy recipes and healthy meals that are also incredibly delicious. It's a guaranteed crowd-pleaser that will quickly become a staple in your weekly meal rotation. Enjoy!