Are you tired of mealtime dilemmas? Craving a healthy, delicious, and easy dinner that doesn't involve hours in the kitchen? Then look no further! This one-pan lemon herb roasted chicken and veggies is the perfect solution. It’s a fantastic example of how simple homemade cooking can be both incredibly flavorful and incredibly satisfying. Forget complicated recipes; this quick dinner idea is perfect for busy weeknights, and it's packed with wholesome goodness. This recipe is so easy, even a beginner cook can master it, resulting in a dish that's sure to impress. Let's get cooking!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use pre-cut pieces
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Step 1: Prepare the Veggies
Preheat your oven to 400°F (200°C). Wash and chop all your vegetables according to the ingredient list. This is a great time to put on some music and make the process enjoyable!
Step 2: Marinate the Chicken (Optional but Recommended)
In a large bowl, toss the chicken pieces with olive oil, salt, pepper, and half of the lemon juice. Add a few sprigs of rosemary and thyme, rubbing the herbs gently into the chicken. Let it marinate for at least 15 minutes (or longer, if you have time!). This step isn't strictly necessary, but it significantly boosts the flavor.
Step 3: Assemble and Roast
Place the potatoes, carrots, and red onion in a large roasting pan. Arrange the marinated chicken pieces on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables. Add the remaining rosemary and thyme sprigs.
Step 4: Bake to Perfection
Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. Basting the chicken and vegetables with pan juices halfway through cooking will help them brown and stay moist.
Step 5: Serve and Enjoy!
Once cooked, let the chicken rest for 5-10 minutes before serving. Garnish with fresh parsley or chives, if desired. Serve immediately and enjoy this delicious and healthy meal!
Tips for Success:
- Don't overcrowd the pan: Ensure there's enough space between the chicken pieces and vegetables for even cooking. If necessary, use two roasting pans.
- Adjust seasonings: Feel free to adjust the amount of salt, pepper, and herbs to your liking. Experiment with different herbs like oregano or sage.
- Add other vegetables: Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the marinade for a spicy kick.
- Garlic Lover's Delight: Add 4-6 cloves of minced garlic to the marinade.
- Sheet Pan Version: Use a large rimmed baking sheet instead of a roasting pan for easier cleanup.
Nutritional Information (per serving, approximate):
This information will vary depending on the size of your chicken and the specific vegetables used. This is an estimate for a 4-serving recipe:
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 25-30g
This easy recipe is a perfect example of how delicious and healthy food recipes can be. Enjoy the process of homemade cooking and savor every bite!