Are you craving a delicious, healthy, and incredibly easy dinner that requires minimal cleanup? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a perfect example of homemade cooking at its finest, delivering a burst of fresh flavors with surprisingly little effort. This recipe is perfect for busy weeknights, offering a quick dinner idea that the whole family will love. Get ready to elevate your weeknight meal game with this simple yet satisfying dish!
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 2 pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, and rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly and achieve that perfect golden-brown color.
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Prepare the Chicken: Place the chicken in a large roasting pan. Stuff some lemon slices inside the cavity of the chicken for extra flavor.
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Season & Toss: In a large bowl, toss the potatoes, carrots, and onion with olive oil, minced garlic, Italian herbs, salt, and pepper. Make sure the vegetables are evenly coated for consistent seasoning and cooking.
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Arrange & Roast: Arrange the seasoned vegetables around the chicken in the roasting pan. Tuck the remaining lemon slices under and around the chicken and vegetables.
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Bake to Perfection: Roast for 1 hour and 15 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the vegetables are tender. Use a meat thermometer to ensure the chicken is cooked through. This is crucial for food safety.
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Rest & Serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately and enjoy!
Cooking Tips for the Best Results:
- For extra crispy skin: Pat the chicken very dry before seasoning. This helps the skin to crisp up beautifully in the oven.
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking and browning.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and oven. Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
Delicious Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Different herbs: Experiment with other herbs like rosemary, sage, or parsley.
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 offers a healthy and delicious meal with minimal cleanup. It’s a perfect example of easy recipes and quick dinner ideas that are both satisfying and nutritious. It's a fantastic option for those looking for best recipes that are both simple to prepare and bursting with flavor. Enjoy your homemade cooking experience!