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Are you tired of endless meal planning and complicated cooking processes? Craving a healthy, flavorful meal that's ready in under an hour? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's the perfect solution for busy weeknights, offering a delicious and satisfying dinner with minimal cleanup. Get ready to experience the joy of homemade cooking with this easy recipe!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and drumsticks
- 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 herbs (Italian mix, Herbes de Provence, or a combination of rosemary, thyme, and oregano)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast evenly and become beautifully tender.
- Prepare the vegetables: Wash and chop the potatoes, carrots, and onion. Make sure the pieces are relatively uniform in size for even cooking.
- Season the chicken: In a large bowl, toss the chicken pieces with olive oil, lemon juice, dried herbs, salt, and pepper. Make sure each piece is well coated.
- Arrange in a roasting pan: Spread the prepared vegetables in a single layer in a large roasting pan. Arrange the seasoned chicken pieces on top of the vegetables. Tuck lemon slices between the chicken and vegetables for extra flavor.
- Roast: Place the roasting pan in the preheated oven and roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can use a meat thermometer to check the chicken's doneness.
- Rest and serve: Once cooked, remove the roasting 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!
Cooking Tips:
- For extra crispy skin, pat the chicken pieces dry with paper towels before seasoning.
- Don't overcrowd the roasting pan. Ensure the chicken and vegetables have enough space to roast properly.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the seasoning mix.
Variations:
- Garlic Lover's Version: Add 4-6 cloves of minced garlic to the seasoning mix.
- Mediterranean Twist: Use fresh herbs like rosemary and oregano, and add some Kalamata olives and cherry tomatoes to the roasting pan.
- Spicy Chipotle Chicken: Substitute the dried herbs with 1 tablespoon of chipotle powder for a smoky and spicy kick.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500 (depending on chicken size and vegetable quantities)
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This one-pan wonder is a fantastic example of easy recipes, healthy meals, and quick dinner ideas all rolled into one delicious dish. It's a perfect recipe for homemade cooking enthusiasts and those looking for simple, satisfying weeknight meals. Enjoy this delicious and healthy roasted chicken and vegetable recipe – it's sure to become a family favorite!