Are you looking for a delicious, healthy, and easy weeknight dinner that's also impressive? Look no further! This one-pan lemon herb roasted chicken and veggies is the perfect solution for busy cooks who want a homemade meal without the fuss. It's packed with flavor, requires minimal cleanup, and is ready in under an hour. This recipe is a fantastic example of quick dinner ideas and healthy meals, perfect for those aiming for homemade cooking without sacrificing taste.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 1.5 lbs bone-in, skin-on chicken thighs
- 1 lb baby 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
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (Italian mix, Herbes de Provence, or a combination of rosemary, thyme, and oregano)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast evenly. Proper preheating is key to achieving the best results in any oven-baked recipe.
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Prepare the vegetables: Wash and chop your potatoes, carrots, and onion. Aim for roughly even-sized pieces to ensure they cook at the same rate.
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Combine chicken and vegetables: In a large bowl, toss the potatoes, carrots, and onion with olive oil, salt, pepper, and half of the minced garlic.
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Season the chicken: Place the chicken pieces in the same bowl and toss gently to coat them with the oil and herbs. Rub the remaining minced garlic over the chicken.
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Arrange in a roasting pan: Spread the vegetables in a single layer in a large roasting pan. Arrange the chicken pieces on top of the vegetables. Tuck the lemon slices around the chicken and vegetables.
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Roast: Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken halfway through with pan juices will add extra flavor and keep it moist.
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Rest and serve: Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before carving. Squeeze the juice of the remaining lemon over the chicken and vegetables before serving.
Cooking Tips for Perfect Results:
- For extra crispy skin: Pat the chicken dry with paper towels before seasoning.
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even 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 through.
- 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.
- Different herbs: Experiment with different herb combinations to suit your taste.
- Sheet pan dinner: For even easier cleanup, use a large baking sheet instead of a roasting pan.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-30g
This one-pan lemon herb roasted chicken and veggies is a fantastic addition to your repertoire of food recipes. It's a simple yet delicious dish, perfect for a weeknight meal or a casual gathering. Enjoy! This easy recipe is sure to become a family favorite, offering a healthy and delicious alternative to takeout. It's one of the best recipes for those seeking simple yet satisfying meals.