Tired of the same old dinner routine? Craving a healthy, delicious meal that the whole family will devour without spending hours in the kitchen? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's an easy paleo dinner recipe, perfect for busy weeknights, packed with flavor, and surprisingly simple to make. Get ready to enjoy a fantastic, healthy meal that's as good for you as it is for your family.
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 lemon, thinly sliced
- 2 pounds small red potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Step 1: Prepare the Ingredients
Preheat your oven to 400°F (200°C). Wash and prepare all the vegetables. This is a great time to get the kids involved in the cooking process – chopping vegetables is a surprisingly fun activity for little ones!
Step 2: Toss the Vegetables
In a large bowl, combine the potatoes, carrots, and onion. Drizzle with olive oil and season generously with oregano, thyme, garlic powder, salt, and pepper. Toss well to ensure the vegetables are evenly coated.
Step 3: Arrange and Roast
Spread the vegetables in a single layer on a large baking sheet. Arrange the chicken pieces on top of the vegetables. Tuck lemon slices underneath and around the chicken.
Step 4: Bake to Perfection
Roast for 45-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C). For extra crispy skin, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
Step 5: Serve and Enjoy!
Remove the baking sheet from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately and enjoy this healthy and delicious paleo meal!
Tips for Success:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two baking sheets.
- Adjust seasonings to your taste: Feel free to experiment with other herbs and spices, such as rosemary, parsley, or paprika.
- Add other vegetables: Feel free to add other paleo-friendly vegetables like broccoli, Brussels sprouts, or bell peppers.
- Make it a complete meal: Serve with a side salad for a more substantial and nutritious meal.
Variations:
- Sheet Pan Lemon Herb Chicken and Sweet Potatoes: Substitute sweet potatoes for the regular potatoes for a sweeter flavor.
- Spicy Sheet Pan Chicken and Veggies: Add a pinch of red pepper flakes for a little kick.
- Sheet Pan Chicken Fajitas: Use bell peppers and onions and serve with paleo-friendly tortillas or lettuce wraps.
Nutritional Information (per serving, approximate):
This recipe makes approximately 4 servings. Nutritional information will vary depending on the size of the chicken and the specific ingredients used. However, you can expect each serving to be a good source of protein and a variety of vitamins and minerals. Use a nutrition calculator for a precise estimation based on your specific ingredients.
This easy paleo dinner recipe is perfect for busy weeknights, providing a healthy and delicious meal for the whole family. The simple preparation and minimal cleanup make it a true winner! Enjoy!