Are you tired of endless takeout menus and complicated recipes? Craving a delicious, healthy, and easy weeknight dinner that the whole family will love? Then 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 – a true Grandma's secret! It’s the perfect blend of simple homemade cooking and incredibly satisfying flavors. This easy recipe requires minimal cleanup and is packed with nutrients, making it a fantastic addition to your healthy meal repertoire. Get ready for a quick dinner idea that's bursting with flavor!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 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 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 & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables as indicated in the ingredients list.
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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.
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Assemble the Pan: Place the potatoes, carrots, and onion wedges in a large roasting pan. Arrange the marinated chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
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Roast to Perfection: Pour the lemon juice over the chicken and vegetables. Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can baste the chicken and vegetables with pan juices halfway through cooking for extra flavor and moisture.
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Rest & Serve: Once cooked, remove the roasting pan from the oven and let the chicken rest for 10 minutes before carving. Garnish with fresh parsley and serve immediately. This delicious dish is perfect on its own or paired with a simple side salad.
Cooking Tips for Best Results:
- For extra crispy skin, pat the chicken dry with paper towels before marinating.
- Don't overcrowd the roasting pan. If necessary, use two pans to ensure even cooking.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- For a richer flavor, use bone-in, skin-on chicken thighs instead of breasts.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the marinade.
Variations:
- Mediterranean Twist: Add Kalamata olives, sun-dried tomatoes, and feta cheese to the roasting pan.
- Italian Herbs: Substitute the oregano and thyme with Italian seasoning.
- Spicy Kick: Add a teaspoon of chili powder or cayenne pepper to the marinade.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-25g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic example of delicious dishes that are also easy and healthy. It’s a true crowd-pleaser, perfect for busy weeknights or special occasions. Enjoy this simple yet satisfying meal, and remember to share Grandma's secret recipe with your loved ones!