Are you looking for a delicious, healthy, and easy weeknight dinner that the whole family will love? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is a true family favorite, passed down through generations in my family. It's a simple yet elegant dish that's perfect for busy weeknights or special occasions. This recipe is a testament to the magic of homemade cooking, offering a heartwarming meal bursting with flavor. Prepare to be amazed by how simple it is to create a restaurant-quality dish in the comfort of your own kitchen!
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
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
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Preheat your oven to 400°F (200°C). This ensures the chicken and vegetables cook evenly and achieve that perfect golden-brown color.
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Prepare the vegetables: Wash and chop the potatoes, carrots, and onion. Make sure the pieces are relatively uniform in size for even cooking.
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Marinate the chicken: In a large bowl, toss the chicken pieces with olive oil, minced garlic, oregano, thyme, salt, and pepper. Ensure the chicken is evenly coated. This step adds incredible depth of flavor to the chicken.
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Assemble the dish: Arrange the potatoes, carrots, and onion in a single layer in a large roasting pan. Place the marinated chicken pieces on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables. This adds a bright citrusy flavor and aroma to the dish.
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Roast: Pour the lemon juice over the chicken and vegetables. Roast for 60-75 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
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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. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Garnish with fresh parsley before serving. Enjoy your delicious, healthy meal!
Cooking Tips for Best Results:
- For extra crispy skin: Pat the chicken dry before marinating.
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even browning.
- Use a meat thermometer: This guarantees the chicken is cooked to a safe internal temperature.
- Adjust cooking time: Depending on the size of your chicken and vegetables, you may need to adjust the cooking time.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
- Use different herbs: Experiment with rosemary, sage, or a blend of your favorite herbs.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on the specific ingredients used and serving size.
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-30g
- Carbohydrates: Approximately 20-30g
This one-pan lemon herb roasted chicken and vegetables recipe is a simple, healthy, and delicious meal that's perfect for any occasion. It's a quick dinner idea, suitable for busy weeknights, making it an ideal addition to your repertoire of easy recipes. Enjoy this treasured family recipe, and remember the joy of homemade cooking!