Are you craving a delicious, healthy, and effortless dinner that's ready in under an hour? Look no further! This one-pan lemon herb roasted chicken and veggies is a quick dinner idea that's perfect for busy weeknights. Imagine the beautiful aroma of juicy chicken and tender vegetables filling your kitchen – all cooked to perfection on a single pan for easy cleanup. This recipe is a testament to the magic of simple, homemade cooking, delivering a restaurant-quality meal with minimal effort. Get ready to impress your family and friends with this incredibly flavorful and easy recipe!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. This is a great time to put on some music and get your kitchen grooving!
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Chicken Seasoning: In a large bowl, toss the chicken thighs with 1 tbsp olive oil, half the oregano, half the thyme, half the garlic powder, half the salt, and half the pepper. Make sure the chicken is evenly coated.
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Vegetable Toss: In a separate bowl, toss the potatoes, carrots, and red onion with the remaining olive oil, oregano, thyme, garlic powder, salt, and pepper.
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Assemble & Roast: Place the seasoned vegetables in a large roasting pan or baking sheet. Arrange the seasoned chicken thighs on top of the vegetables. Tuck the lemon slices around the chicken and vegetables.
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Bake to Perfection: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken and vegetables with the pan juices halfway through cooking will help enhance the flavor and ensure everything is evenly browned.
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Finishing Touch: Once cooked, remove the pan from the oven and let it rest for 5-10 minutes before serving. Drizzle the pan juices over the chicken and vegetables for extra flavor. Squeeze the juice of the remaining lemon over everything for a bright, zesty finish.
Tips for Success:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking. If necessary, use two baking sheets.
- Adjust seasoning to your taste: Feel free to add more herbs, spices, or a pinch of red pepper flakes for extra heat.
- Use bone-in chicken for extra flavor: Bone-in chicken thighs are juicier and more flavorful than boneless, skinless breasts.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Mediterranean twist: Add Kalamata olives, sun-dried tomatoes, and feta cheese.
- Spicy kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Herby delight: Experiment with different herbs like rosemary, parsley, or sage.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This easy recipe for delicious and healthy meals is perfect for a quick weeknight dinner. Enjoy your homemade cooking experience! The aromas alone will make your kitchen feel warm and inviting. This one-pan wonder is sure to become a family favorite!