Tired of takeout and craving a delicious, healthy meal that's also easy to make? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a complete dinner solution, packed with flavor and minimal cleanup – perfect for busy weeknights or a relaxed weekend meal. This recipe offers a delightful blend of savory chicken, tender vegetables, and zesty lemon, creating a symphony of flavors in every bite. Get ready to elevate your weeknight dinners with this simple yet impressive dish! It’s a fantastic example of easy recipes and healthy meals all in one.
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 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
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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.
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and red onion with olive oil, oregano, thyme, garlic powder, salt, and pepper. Ensure the vegetables are evenly coated.
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Arrange & Roast: Place the chicken thighs in a single layer in a large roasting pan or baking dish. Arrange the seasoned vegetables around the chicken. Tuck the lemon slices under and around the chicken.
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Bake: Roast for 45-55 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). Basting the chicken halfway through with the pan juices will add extra flavor and moisture.
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Finishing Touch: Once cooked, remove the pan from the oven and let it rest for 5-10 minutes before serving. Drizzle the chicken and vegetables with fresh lemon juice. Garnish with chopped fresh parsley.
Tips for Deliciousness:
- Bone-in vs. Boneless: Bone-in chicken thighs are recommended for this recipe as they stay more juicy during roasting.
- Vegetable Variety: Feel free to add other vegetables like broccoli florets, bell peppers, or zucchini.
- Herb Alternatives: Experiment with different herbs like rosemary or Italian seasoning.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Make it a Sheet Pan Meal: For even easier cleanup, use a large rimmed baking sheet instead of a roasting pan.
Variations:
- Sheet Pan Lemon Herb Chicken and Asparagus: Substitute asparagus for the carrots and potatoes for a spring-inspired twist.
- Garlic Lemon Herb Roasted Chicken and Veggies: Add extra garlic cloves to the roasting pan for a more intense garlic flavor.
- Spicy Lemon Herb Roasted Chicken and Veggies: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a spicy kick.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients and portion sizes.
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 20-25g
This one-pan lemon herb roasted chicken and veggies recipe is a perfect example of delicious dishes you can easily create at home. Enjoy this quick dinner idea, perfect for busy weeknights and a testament to the joy of homemade cooking. It’s one of the best recipes for a balanced and flavorful meal.