Do you crave the comforting aroma of a perfectly roasted chicken, infused with fresh herbs and zesty lemon? Remember those Sunday dinners at Grandma's? The delicious smells, the laughter, and the warmth of family gathered around the table? This recipe is my attempt to capture that magic, a taste of home, using a simple yet incredibly flavorful one-pan roasted chicken and vegetable dish. It's a healthy, easy recipe perfect for busy weeknights or special occasions, and it's so much more than just a quick dinner idea; it's a journey back to simpler times.
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels. This helps the skin crisp up beautifully.
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Season & Stuff: Place lemon slices, rosemary, and thyme inside the chicken cavity. Season the chicken generously with salt and pepper, both inside and out.
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Arrange & Roast: In a large roasting pan, toss the potatoes, carrots, and onion with olive oil, salt, and pepper. Arrange the vegetables around the chicken in a single layer. This ensures even cooking and browning.
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Roast to Perfection: Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. Basting the chicken halfway through with the pan juices will add extra flavor and moisture.
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Rest & Serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately with the roasted vegetables.
Cooking Tips for a Delicious Dish:
- Don't overcrowd the pan: Ensure the vegetables are in a single layer for even roasting.
- Use high-quality ingredients: Fresh herbs make a significant difference in the flavor.
- Check for doneness: Use a meat thermometer to ensure the chicken is cooked through.
- Adjust cooking time: Cooking time may vary depending on the size of the chicken and your oven.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or sweet potatoes.
- Use different herbs: Experiment with other herbs like oregano, sage, or parsley.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 30-40g Fat: 20-25g Carbohydrates: 25-30g
This delicious one-pan roasted chicken and vegetables is a healthy meal, packed with protein and nutrients. It's also a fantastic example of homemade cooking at its best, a recipe that’s both easy and impressive. Perfect for a weeknight dinner or a special occasion, this recipe embodies the heart and soul of Grandma’s kitchen. Enjoy!