Are you tired of endlessly scrolling through food recipes, searching for something quick, healthy, and delicious? Do you crave homemade cooking but feel short on time? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is the perfect solution for busy weeknights. It's a complete meal, packed with flavor, and requires minimal cleanup – the ultimate win-win! This easy recipe is perfect for both beginners and seasoned cooks looking for a simple yet impressive dinner. Get ready to elevate your quick dinner ideas with this healthy and satisfying dish.
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
Step 1: Prepare the Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, toss the potatoes, carrots, and red onion with 1 tablespoon of olive oil, salt, and pepper.
Step 2: Season the Chicken
Pat the chicken thighs dry with paper towels. In a separate bowl, combine the remaining olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Rub this mixture all over the chicken thighs.
Step 3: Assemble and Roast
Arrange the vegetables in a single layer in a large roasting pan or baking sheet. Place the seasoned chicken thighs on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
Step 4: Bake to Perfection
Roast for 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can check the chicken's doneness with a meat thermometer.
Step 5: Serve and Enjoy!
Remove the roasting 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. Serve immediately and enjoy this delicious and easy meal!
Cooking Tips for Best Results:
- For extra crispy skin, pat the chicken thighs very dry before seasoning.
- Don't overcrowd the roasting pan; ensure the vegetables and chicken have enough space for even cooking.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- For a richer flavor, use fresh herbs instead of dried. Adjust the amount according to your preference.
- If you prefer a more intense lemon flavor, add a little lemon zest to the chicken marinade.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the chicken marinade for a spicy kick.
- Mediterranean Twist: Substitute oregano and thyme with rosemary and add some Kalamata olives and feta cheese during the last 10 minutes of cooking.
- Sheet Pan Dinner: This recipe works perfectly on a large baking sheet, making cleanup even easier!
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. Use a nutrition calculator for a more precise analysis based on your ingredients.
This one-pan lemon herb roasted chicken and veggies recipe is a perfect example of how delicious and healthy meals can be prepared quickly and easily. It's a fantastic addition to your repertoire of quick dinner ideas and a testament to the joys of homemade cooking. Enjoy!