Are you tired of takeout and searching endlessly for quick, healthy dinner ideas? Craving delicious food but short on time? Then you've come to the right place! This one-pan lemon herb roasted chicken and veggies recipe is the perfect solution for busy weeknights. It's a complete meal, packed with flavor and nutrients, and requires minimal cleanup – a win-win for anyone with a busy schedule. This easy recipe is perfect for homemade cooking, offering a delicious dish that’s both satisfying and healthy. Get ready to enjoy a flavorful and nutritious meal without spending hours in the kitchen!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (or breasts)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb broccoli florets
- 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
- ½ tsp black pepper
Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and chop all your vegetables. Pat the chicken thighs dry with paper towels. This helps them brown nicely.
- Season the Chicken: In a large bowl, toss the chicken thighs with 1 tbsp olive oil, ½ tsp salt, ½ tsp pepper, ½ the oregano, and ½ the thyme. Make sure the chicken is evenly coated.
- Assemble the Pan: In a large roasting pan or baking sheet, arrange the potatoes and broccoli. Drizzle with the remaining 1 tbsp olive oil. Sprinkle with the remaining oregano, thyme, garlic powder, salt, and pepper.
- Arrange & Add Lemon: Place the seasoned chicken thighs on top of the vegetables. Tuck the lemon slices around the chicken and vegetables.
- Roast to Perfection: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. For extra juicy chicken, you can baste it with the pan juices halfway through cooking.
- Finish & Serve: Once cooked, remove the pan from the oven and let it rest for 5-10 minutes before serving. Squeeze the juice of the remaining lemon over the chicken and vegetables before serving for an extra burst of freshness.
Cooking Tips for Best Results:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking and browning. If necessary, use two baking sheets.
- Adjust cooking time: Cooking times may vary depending on the size of your chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked thoroughly.
- Customize your vegetables: Feel free to add other vegetables like carrots, bell peppers, or zucchini.
Variations:
- Spicy kick: Add a pinch of red pepper flakes for a spicy twist.
- Herby delight: Experiment with other herbs like rosemary, parsley, or sage.
- Different protein: Substitute the chicken with turkey thighs or drumsticks.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 25-30g
This easy and healthy recipe offers a delicious and satisfying meal perfect for busy weeknights. It's a great way to incorporate more vegetables and lean protein into your diet without sacrificing flavor or time. Enjoy this quick dinner idea and let us know how you like it in the comments below!