Are you craving a delicious, healthy, and easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is perfect for busy cooks who don't want to sacrifice flavor or nutrition. It's a complete meal in one pan, minimizing cleanup and maximizing deliciousness. Get ready to impress your family and friends with this simple yet stunning dish – a true champion among easy recipes and healthy meals!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tbsp olive oil
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
-
Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. This is a great time to put on some music and get in the zone for some homemade cooking!
-
Combine Ingredients: In a large bowl, toss the potatoes, carrots, and red onion with olive oil, Italian herbs, garlic powder, salt, and pepper. Make sure the vegetables are evenly coated.
-
Arrange in Pan: Spread the vegetables in a single layer in a large roasting pan or baking sheet. This ensures even cooking and beautiful browning.
-
Prepare the Chicken: Place the chicken thighs on top of the vegetables. Tuck the lemon slices underneath and around the chicken. Pour the lemon juice over the chicken and vegetables.
-
Roast to Perfection: Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly browned. You can check the chicken's doneness with a meat thermometer.
-
Rest & 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 Delicious Dishes:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two pans.
- Adjust seasoning to taste: Feel free to add more herbs, spices, or a pinch of red pepper flakes for extra flavor.
- Use bone-in chicken: Bone-in chicken thighs are more flavorful and juicy than boneless, skinless chicken breasts.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Spicy Chicken: Add a pinch of cayenne pepper or some chopped jalapeños for a spicy kick.
- Mediterranean Twist: Use oregano, thyme, and lemon zest instead of Italian herbs and add some Kalamata olives and feta cheese during the last 15 minutes of cooking.
- Sheet Pan Fajitas: Use chicken breast, bell peppers, and onions, then serve with tortillas, salsa, and your favorite toppings.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic example of a quick dinner idea perfect for busy weeknights. It's a healthy and delicious meal that's sure to become a family favorite. Enjoy!