Are you looking for delicious and healthy dinner options that fit perfectly into your Whole30 lifestyle? Say goodbye to bland, restrictive meals and hello to this vibrant and flavorful Lemon Herb Roasted Chicken and Veggies recipe! This easy recipe is packed with fresh ingredients, requires minimal prep time, and delivers a satisfying and nutritious dinner the whole family will love. It's the perfect example of how healthy eating doesn't have to mean sacrificing taste or convenience. Get ready to experience the joy of homemade cooking with this simple yet impressive dish.
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 1 cup broccoli florets
Instructions:
Step 1: Prepare the Chicken
Preheat your oven to 400°F (200°C). Place the chicken in a roasting pan. Stuff the cavity of the chicken with lemon slices, rosemary, and thyme sprigs. Drizzle the chicken generously with olive oil, then season liberally with salt and pepper.
Step 2: Prepare the Vegetables
In a large bowl, toss the potatoes, carrots, red onion, and broccoli with a little olive oil, salt, and pepper. Ensure the vegetables are evenly coated.
Step 3: Roast the Chicken and Vegetables
Arrange the prepared vegetables around the chicken in the roasting pan. Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can use a meat thermometer to check the chicken's doneness.
Step 4: Rest and 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 the chicken with the roasted vegetables.
Cooking Tips for the Best Results:
- For extra crispy skin: Pat the chicken very dry before seasoning and roasting.
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even roasting.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and your oven. Use a meat thermometer to ensure the chicken is cooked through.
- Add more herbs: Feel free to experiment with other herbs like sage or oregano.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the chicken seasoning for a little kick.
- Different Vegetables: Substitute other Whole30-compliant vegetables like sweet potatoes, Brussels sprouts, or bell peppers.
- Sheet Pan Dinner: For easier cleanup, roast everything on a large sheet pan instead of a roasting pan.
Nutritional Information (per serving, approximate):
This recipe yields about 4 servings. The nutritional information will vary depending on the specific ingredients used and portion sizes. This is an estimate:
- Calories: Approximately 450-500
- Protein: Approximately 40-50g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 15-20g
This Lemon Herb Roasted Chicken and Veggies recipe is a perfect example of easy, healthy, and delicious Whole30 dinner recipes. It's a great option for a weeknight meal or a special occasion. Enjoy!