Are you tired of spending hours in the kitchen, only to end up with a mediocre meal? Do you crave delicious, healthy food that doesn't sacrifice flavor for convenience? Then you've come to the right place! This easy, healthy recipe for one-pan lemon herb roasted chicken and veggies is perfect for busy weeknights. It's a complete meal, packed with flavor and nutrients, and requires minimal cleanup – a win-win for any home cook! This recipe is a perfect example of quick dinner ideas and best recipes, all while embracing homemade cooking.
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6)
- 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 Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
Get started: Preheat your oven to 400°F (200°C). This simple step ensures your delicious dishes are cooked perfectly.
Prep the veggies: In a large bowl, toss the potatoes, carrots, and red onion with 1 tablespoon of olive oil, half the garlic powder, half the salt, and a quarter of the pepper. This ensures even cooking and delicious seasoning.
Prepare the chicken: Place the chicken thighs in a single layer in a large roasting pan or baking dish. Drizzle with the remaining olive oil and lemon juice. Season generously with the remaining garlic powder, salt, pepper, and Italian herbs. Tuck the lemon slices underneath and around the chicken.
Roast to perfection: Arrange the prepared vegetables around the chicken in the roasting pan. Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
Serve and enjoy: Once cooked, let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and tender meal. Serve immediately and enjoy this easy and healthy meal!
Tips for Success:
- Don't overcrowd the pan: Ensure the chicken and vegetables have enough space to roast evenly. If necessary, use two pans.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken pieces and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Spicy chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Different herbs: Experiment with different herbs and spices to create your own unique flavor combinations. Consider adding fresh herbs like parsley or chives at the end for extra freshness.
- Sheet pan meal: This recipe can also be easily adapted to a sheet pan for even easier cleanup.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 25-30g
This delicious and nutritious one-pan roasted chicken and vegetables recipe is a great example of easy recipes and healthy meals that are perfect for busy weeknights. It's a simple yet satisfying dish that the whole family will enjoy! This recipe provides a great foundation for exploring more homemade cooking and discovering your own best recipes. Enjoy!