Tired of the same old dinner routine? Craving a healthy, flavorful, and surprisingly easy meal that the whole family will love? Then look no further! This Lemon Herb Roasted Chicken and Veggies recipe is a quick dinner idea that's packed with deliciousness and will quickly become a staple in your homemade cooking repertoire. It's one of my best recipes, guaranteed to impress!
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped
- 1 red onion, cut into wedges
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 chicken: Pat the chicken dry with paper towels. This helps the skin crisp up beautifully. Place lemon slices, rosemary, and thyme sprigs inside the chicken cavity.
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Season generously: In a small bowl, combine olive oil, minced garlic, salt, and pepper. Rub this mixture all over the chicken, ensuring it gets into every nook and cranny.
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Prepare the vegetables: In a large bowl, toss the potatoes, carrots, and red onion with a drizzle of olive oil, salt, and pepper.
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Arrange and roast: Place the chicken in the center of a large roasting pan. Arrange the seasoned vegetables around the chicken.
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Roast for 60-75 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). The vegetables should be tender and slightly browned.
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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 roasted chicken with the delicious roasted vegetables.
Tips for the Best Results:
- For extra crispy skin: Increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of cooking.
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking.
- Use fresh herbs: Fresh rosemary and thyme offer the best flavor. If you only have dried herbs, use about 1/3 of the amount called for.
- Adjust seasoning to taste: Feel free to add other herbs and spices, such as paprika, oregano, or a pinch of red pepper flakes.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli florets, Brussels sprouts, or sweet potatoes.
- Different herbs: Experiment with different herb combinations, such as sage, parsley, or marjoram.
- Citrus twist: Use orange slices instead of lemon for a different flavor profile.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 20-30g
This Lemon Herb Roasted Chicken and Veggies recipe is a perfect example of a delicious and healthy meal that's quick and easy to prepare. It's a great option for busy weeknights or a special occasion dinner. Enjoy this easy recipe and let me know what you think in the comments below! I love seeing your food pictures! Remember to check out my other easy recipes for more delicious food ideas. Happy cooking!