Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe from Hetty Lui Mckinnon's repertoire is a lifesaver. It's packed with flavor, requires minimal cleanup, and is perfect for busy weeknights. Get ready to impress your family and friends with this simple yet stunning dish – a true testament to the magic of homemade cooking!
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 small red 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 oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
-
Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables as listed above.
-
Marinate the Chicken (Optional but Recommended): In a large bowl, combine the minced garlic, olive oil, oregano, thyme, salt, and pepper. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 15 minutes (or longer in the refrigerator for even more flavor). This step significantly enhances the flavor of your quick dinner.
-
Assemble the Pan: In a large roasting pan or baking dish, toss the potatoes, carrots, and onion with a little olive oil, salt, and pepper. Arrange the marinated chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
-
Roast to Perfection: Roast in the preheated oven for 50-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. Basting the chicken and vegetables with pan juices halfway through cooking will add extra moisture and flavor.
-
Finishing Touches: Once cooked, remove the pan from the oven and let it rest for 10 minutes before serving. Drizzle the chicken and vegetables with the fresh lemon juice. Garnish with chopped fresh parsley.
Cooking Tips for Delicious Dishes:
- Bone-in vs. Boneless: Bone-in chicken will generally result in juicier, more flavorful meat. However, boneless chicken thighs cook faster. Adjust cooking time accordingly.
- Vegetable Variety: Feel free to add other vegetables like broccoli florets, bell peppers, or zucchini. Just be mindful of their cooking times. Some vegetables might need to be added later to prevent overcooking.
- Herb Variations: Experiment with different herbs and spices to create your own unique flavor combinations. Rosemary, sage, or a blend of Italian herbs would all work well.
- Crispy Skin: For extra crispy chicken skin, pat the chicken pieces dry before marinating and roasting.
Variations:
- Sheet Pan Fajitas: Use chicken breasts, bell peppers, and onions. Serve with tortillas, salsa, and your favorite toppings.
- Mediterranean Roast: Add cherry tomatoes, Kalamata olives, and feta cheese for a Mediterranean twist.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on the specific ingredients and portion sizes used.
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This easy recipe is perfect for a healthy meal, quick dinner, and homemade cooking. Enjoy this delicious and satisfying dish that's sure to become a family favorite! It's a great example of how even simple food recipes can be elevated with a few thoughtful touches, making it a true best recipe.