Are you craving a delicious, healthy, and easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is the perfect solution for busy cooks who want a homemade meal packed with flavor. Say goodbye to complicated recipes and hello to this simple, yet impressive dish that's sure to become a family favorite. It’s a complete meal, minimizing cleanup, and offering a fantastic balance of protein and vegetables – perfect for a healthy and satisfying dinner. This recipe is perfect for those seeking easy recipes, quick dinner ideas, and delicious dishes that are also healthy meals.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken thighs and 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 Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection.
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Prepare the vegetables: Wash and chop the potatoes, carrots, and onion. Make sure the pieces are roughly the same size for even cooking.
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Marinate the chicken: In a large bowl, toss the chicken pieces with olive oil, minced garlic, lemon juice, Italian herbs, salt, and pepper. Make sure the chicken is evenly coated.
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Assemble the one-pan meal: Spread the chopped vegetables in a large roasting pan or baking dish. Arrange the marinated chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables for extra flavor and aroma.
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Roast: Roast in the preheated oven for 50-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. For extra crispy skin, you can broil the chicken for the last few minutes, but watch carefully to prevent burning.
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Rest and serve: Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Cooking Tips for Best Results:
- For even browning: Ensure the chicken pieces aren't overcrowded in the pan. If necessary, use two pans.
- Don't overcrowd the pan: Overcrowding will steam the chicken instead of roasting it.
- Check for doneness: Use a meat thermometer to ensure the chicken is cooked through to avoid undercooking.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Always check for doneness.
- Add other vegetables: Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the marinade for a spicy kick.
- Different Herbs: Experiment with other herbs like parsley, sage, or marjoram.
- Root Vegetables: Substitute sweet potatoes or parsnips for the potatoes and carrots.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on the specific ingredients and portion sizes.
- Calories: Approximately 450-500
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 25-30g
This hearty one-pan lemon herb roasted chicken and vegetables is a simple, healthy, and delicious recipe perfect for busy weeknights. It's a complete meal in one pan, making cleanup a breeze! Enjoy this fantastic homemade cooking experience. It's one of the best recipes for a truly satisfying and flavorful dinner.