Are you tired of bringing the same old dish to potlucks? This Lemon Herb Roasted Chicken with Roasted Vegetables is the perfect solution! It’s healthy, delicious, and impressive enough to steal the show, all while being surprisingly easy to make. This recipe offers a flavorful and satisfying meal, perfect for sharing with friends and family. It's a guaranteed crowd-pleaser, making it one of the best recipes for your next gathering. Get ready to impress everyone with your homemade cooking skills! This recipe ticks all the boxes: easy recipes, quick dinner ideas, and healthy meals all in one!
Ingredients:
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For the Chicken:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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For the Vegetables:
- 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
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Preparing the Chicken:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
- Add the chicken pieces to the bowl and toss to coat evenly with the marinade. Ensure all pieces are well coated for maximum flavor.
Roasting the Vegetables:
- In a separate large bowl, toss the potatoes, carrots, red onion, and broccoli with 2 tablespoons of olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a large baking sheet.
Roasting the Chicken and Vegetables:
- Arrange the marinated chicken pieces on the same baking sheet with the vegetables, making sure everything is in a single layer for even cooking. Don't overcrowd the pan.
- Roast for 45-55 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). Cooking times may vary depending on the size of your chicken pieces and your oven.
Serving:
- Once cooked, let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Serve the roasted chicken with the roasted vegetables. This delicious and healthy meal is perfect for a potluck or a weeknight dinner.
Cooking Tips:
- For extra flavor, add a sprig of fresh rosemary or thyme to the baking sheet.
- If you prefer crispier skin on your chicken, increase the oven temperature to 425°F (220°C) for the last 15 minutes of cooking.
- Feel free to add other vegetables to the roasting pan, such as bell peppers, zucchini, or Brussels sprouts. Adjust cooking times accordingly.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the marinade for a spicy kick.
- Mediterranean Chicken: Substitute oregano and thyme with 1 teaspoon of dried Italian herbs and add 1/4 cup of crumbled feta cheese to the vegetables during the last 15 minutes of cooking.
- Honey Garlic Chicken: Add 2 tablespoons of honey to the marinade for a sweet and savory flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and the exact vegetables used. However, a reasonable estimate per serving is:
- Calories: Approximately 400-500
- Protein: Approximately 30-40 grams
- Fat: Approximately 20-25 grams
- Carbohydrates: Approximately 20-30 grams
This recipe offers a delicious and healthy alternative to traditional potluck dishes. It's easy to prepare, visually appealing, and packed with flavor, making it a perfect choice for your next gathering. Enjoy!