Are you looking for delicious and healthy dinner ideas that the whole family will love, even those with gluten sensitivities? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is not only easy to make but also packed with flavor and nutrients. It's a perfect example of quick dinner ideas that are both satisfying and good for you. This recipe is a fantastic option for homemade cooking, showcasing the best recipes without compromising on taste or convenience.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use pre-cut pieces
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pounds baby 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly.
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Prepare the vegetables: Wash and chop all the vegetables according to the ingredient list. Make sure the potatoes are roughly the same size as the carrots to ensure even cooking.
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Season the chicken: Place the chicken pieces in a large bowl. Drizzle with olive oil, then season generously with salt, pepper, and garlic powder.
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Assemble the dish: In a large roasting pan, arrange the potatoes, carrots, and onion. Tuck the lemon slices and herb sprigs amongst the vegetables. Place the seasoned chicken pieces on top of the vegetables.
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Roast: Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. You can use a meat thermometer to check the chicken's doneness.
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Rest and serve: Once cooked, remove the roasting pan from the oven and let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
Tips for Success:
- For extra flavor: Marinate the chicken for at least 30 minutes before roasting.
- Don't overcrowd the pan: Ensure there's enough space between the chicken pieces and vegetables for even browning and cooking.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked thoroughly.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the seasoning for a spicy kick.
- Herby variations: Experiment with different herbs like oregano, parsley, or sage.
- Different Root Vegetables: Swap the potatoes and carrots for other root vegetables like parsnips or sweet potatoes.
Nutritional Information (per serving, approximate):
This will vary based on the size of your chicken and the number of servings. However, a general estimate per serving is:
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This easy, healthy, and delicious gluten-free recipe is perfect for a weeknight dinner. It's a great way to enjoy a complete meal with minimal cleanup! This recipe is perfect for busy families looking for quick dinner ideas and those wanting to incorporate more healthy meals into their diet. Enjoy!