Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's packed with flavor, minimal cleanup, and perfect for busy weeknights. Say goodbye to complicated cooking and hello to this simple, satisfying, and healthy meal. This recipe is a fantastic example of homemade cooking at its finest, offering a delicious dish without the fuss.
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 lb small red potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 large 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:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection.
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Prepare the vegetables: Wash and chop all your vegetables according to the ingredient list. Having everything prepped before you start makes the cooking process much smoother.
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Season the chicken: Pat the chicken thighs dry with paper towels. This helps them crisp up nicely in the oven. In a bowl, combine olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring they are evenly coated.
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Assemble the pan: In a large roasting pan or baking dish, arrange the potatoes, carrots, and onion. Nestle the seasoned chicken thighs on top of the vegetables. Tuck the lemon slices around the chicken and vegetables.
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Roast: Roast in the preheated oven for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. Cooking time may vary slightly depending on your oven and the size of your chicken pieces.
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Rest and Serve: Once cooked, remove the pan 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.
Tips for Success:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking. If necessary, use two pans.
- Use bone-in chicken: Bone-in chicken thighs are more flavorful and juicy than boneless, skinless chicken breasts.
- Adjust seasoning to taste: Feel free to adjust the herbs and spices to your preference. A dash of red pepper flakes adds a nice kick!
- Add other vegetables: Feel free to add other vegetables like broccoli, bell peppers, or zucchini. Just adjust the cooking time accordingly.
Variations:
- Garlic Lover's Version: Add extra garlic cloves to the pan, or use garlic-infused olive oil.
- Spicy Chicken: Add a pinch of cayenne pepper or red pepper flakes to the seasoning for a spicy twist.
- Herb Experimentation: Try different herb combinations like rosemary and thyme, or sage and parsley.
Nutritional Information (per serving, approximate):
This will vary based on serving size and specific ingredients used. However, this recipe provides a good source of protein, fiber, and vitamins.
This easy, healthy, and delicious one-pan roasted chicken and vegetable recipe is perfect for a quick weeknight dinner or a relaxed weekend meal. Enjoy! It's a fantastic addition to your collection of easy recipes and quick dinner ideas, offering a healthy meal option without sacrificing flavor. Remember to check out Ellie's Real Good Food for more delicious and simple recipes!