Are you tired of complicated recipes and endless cleanup? Do you crave delicious, healthy food without spending hours in the kitchen? Then you've come to the right place! This one-pan lemon herb roasted chicken and veggies recipe is the perfect solution for busy weeknights. It's a simple, healthy, and incredibly flavorful meal that's ready in under an hour. This recipe is perfect for easy recipes, quick dinner ideas, and those seeking healthy meals without sacrificing taste. Get ready to experience the joy of homemade cooking without the fuss!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on chicken breasts
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Step 1: Prep the Veggies
Preheat your oven to 400°F (200°C). Wash and chop all your vegetables. This is a great time to put on some music and make the process enjoyable!
Step 2: Prepare the Chicken
Pat the chicken pieces dry with paper towels. This helps the skin crisp up beautifully. In a large bowl, toss the chicken with olive oil, Italian herbs, garlic powder, salt, and pepper. Ensure each piece is well coated.
Step 3: Assemble the One-Pan Wonder
In a large roasting pan (or a rimmed baking sheet), arrange the potatoes, carrots, and onion. Place the chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
Step 4: Roast to Perfection
Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. For extra juicy chicken, baste it with the pan juices halfway through cooking.
Step 5: Add a Zesty Finish
Once cooked, remove the pan from the oven and let it rest for 10 minutes before serving. Drizzle the lemon juice over the chicken and vegetables before serving for an extra burst of flavor.
Tips for Deliciousness:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables 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 heat.
- Use different vegetables: Feel free to substitute other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Make it a complete meal: Serve with a simple side salad or crusty bread for a satisfying and delicious dinner.
Variations:
- Mediterranean twist: Add Kalamata olives, feta cheese, and oregano for a Mediterranean-inspired flavor.
- Spicy kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Sheet pan option: If you don't have a roasting pan, you can easily adapt this recipe to a large baking sheet.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on the size of the chicken and the specific ingredients used.
- Calories: Approximately 400-500
- Protein: 35-45g
- Fat: 20-25g
- Carbohydrates: 20-25g
This easy one-pan recipe is perfect for busy weeknights and delivers a flavorful, healthy meal without the gourmet fuss. It’s a delicious addition to your collection of best recipes, healthy meals, and easy recipes – perfect for anyone looking for quick dinner ideas and homemade cooking that’s both satisfying and simple. Enjoy!