Tired of endless meal prep and complicated recipes? Craving a delicious, healthy, and easy dinner that's ready in under an hour? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your new weeknight go-to. It’s packed with flavor, minimal cleanup, and perfect for busy weeknights. This recipe is a fantastic example of healthy meals made simple, offering a quick dinner idea that's both satisfying and nutritious. Let's get cooking!
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 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, basil, thyme)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection. Preheat time is essential for even cooking.
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Prepare the vegetables: Wash and chop your potatoes, carrots, and onion. Having your vegetables prepped before you start working with the chicken streamlines the cooking process.
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Season the chicken: In a large bowl, toss the chicken pieces with olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Make sure each piece is evenly coated.
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Assemble the one-pan wonder: Spread the prepared vegetables in a large roasting pan or baking dish. Arrange the seasoned chicken pieces on top of the vegetables. Tuck the lemon slices around the chicken for extra flavor and a beautiful presentation.
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Roast to golden perfection: Place the pan in the preheated oven and roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. Cooking times may vary depending on your oven and the size of your chicken.
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Rest and serve: Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately and enjoy your homemade delicious dish!
Cooking Tips for Best Results:
- For extra crispy skin, pat the chicken pieces dry with paper towels before seasoning.
- Don't overcrowd the pan. This prevents even cooking and could lead to steaming instead of roasting. Use two pans if necessary.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers. Experiment with your favorite vegetables for added variety.
- For a richer flavor, use fresh herbs instead of dried.
Variations:
- Spicy Chicken and Veggies: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the seasoning mix.
- Mediterranean Twist: Replace the Italian herbs with Greek herbs like oregano, thyme, and rosemary. Add some Kalamata olives and feta cheese during the last 15 minutes of cooking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on chicken size and portion)
- Protein: High
- Fat: Moderate
- Carbohydrates: Moderate
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic example of easy recipes and homemade cooking. It offers a delicious and satisfying meal without sacrificing your time or health. It's a perfect example of quick dinner ideas for busy weeknights, making it a staple in my kitchen. Enjoy this simple yet flavorful recipe and let me know how you like it! Share your creations with me on social media!