Are you tired of endless scrolling through food recipes, searching for something quick, healthy, and delicious? Craving a homemade meal that doesn't require hours in the kitchen? Then look no further! Today, we're simplifying dinner with a vibrant and flavorful one-pan lemon herb roasted chicken and veggies recipe – perfect for busy weeknights and satisfying enough for a weekend supper. This easy recipe is packed with fresh flavors, requires minimal cleanup, and is a fantastic example of healthy meals made simple. It's a true testament to the power of quick dinner ideas and homemade cooking at its finest.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on chicken breasts
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. This simple step makes the cooking process much smoother.
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Season the Chicken: In a large bowl, toss the chicken pieces with olive oil, Italian herbs, garlic powder, salt, and pepper. Ensure each piece is well coated.
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Assemble the Pan: Spread the potatoes, carrots, and red onion wedges in a large roasting pan or baking dish. Arrange the seasoned chicken pieces on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables.
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Roast: Roast for 50-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken halfway through with the pan juices will add extra flavor and moisture.
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Finish & Serve: Once cooked, remove the pan from the oven and let it rest for 10 minutes before serving. Squeeze the juice from the remaining lemon over the chicken and vegetables before serving.
Cooking Tips for the Best Results:
- For even cooking: Ensure the chicken pieces are relatively the same size. Smaller pieces will cook faster than larger ones.
- Don't overcrowd the pan: Give the chicken and vegetables enough space to brown properly. If necessary, use two pans.
- Check for doneness: Use a meat thermometer to ensure the chicken is fully cooked to prevent foodborne illness.
- Customize your herbs: Feel free to experiment with different herbs and spices to create your unique flavor profile.
Variations:
- Add other vegetables: Broccoli florets, Brussels sprouts, bell peppers, or zucchini would be delicious additions.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it a sheet pan meal: Use a large rimmed baking sheet instead of a roasting pan for easier cleanup.
Nutritional Information (per serving, approximate):
This recipe provides a balanced meal, rich in protein and essential nutrients. The exact nutritional information will vary based on the size of your chicken and the specific ingredients used. A general estimate would be around 400-500 calories, 30-40g protein, and 20-30g fat per serving. This delicious dish is a perfect example of delicious dishes that are both healthy and satisfying.
This one-pan wonder is a perfect example of easy recipes that deliver big on flavor and convenience. It’s a guaranteed crowd-pleaser, perfect for weeknight dinners or a relaxed weekend meal. Enjoy the simplicity and deliciousness of this best recipe!