Tired of endless meal prep and complicated recipes? Craving a delicious, healthy, and easy dinner that the whole family will love? Then look no further! This one-pan lemon herb roasted chicken and veggies is the perfect solution for busy weeknights. It's a complete meal, packed with flavor, and requires minimal cleanup – a win-win for everyone. This recipe is a testament to the fact that healthy meals and easy recipes can go hand in hand. It’s a delicious dish that fits perfectly into your quick dinner ideas repertoire.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use pre-cut pieces
- 1 lemon, thinly sliced
- 2 pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 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. Preheating is a crucial step in many homemade cooking endeavors, so don’t skip it!
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Prepare the vegetables: Wash and chop all the vegetables according to the ingredient list. Make sure the pieces are roughly the same size for even cooking.
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Season the chicken and vegetables: In a large bowl, toss the potatoes, carrots, and red onion with olive oil, Italian herbs, garlic powder, salt, and pepper. Ensure everything is evenly coated.
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Arrange in a roasting pan: Spread the seasoned vegetables in a single layer in a large roasting pan. Place the chicken pieces on top of the vegetables. Tuck lemon slices under and around the chicken.
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Roast: Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the vegetables are tender. Cooking time may vary depending on your oven and the size of the chicken. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
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Rest and serve: Once cooked, remove the roasting 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.
Tips for Success:
- For extra flavor, you can marinate the chicken for a few hours before roasting.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- If you prefer crispy skin, pat the chicken dry with paper towels before seasoning.
- Don't overcrowd the roasting pan; this will prevent the vegetables from roasting evenly.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the seasoning mix for a spicy kick.
- Mediterranean Twist: Substitute Italian herbs with a mix of Greek herbs like oregano, thyme, and marjoram. Add some Kalamata olives and feta cheese for extra flavor.
- Garlic Lovers: Add more garlic powder or use fresh minced garlic for a stronger garlic flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the chicken and the amount of vegetables used. However, a general estimate for a serving is:
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-30g
- Carbohydrates: Approximately 20-30g
This one-pan lemon herb roasted chicken and veggies recipe is a perfect example of a healthy meal that’s also incredibly easy to prepare. It’s a fantastic option for busy weeknights, family gatherings, or any occasion where you want a delicious and satisfying meal without the fuss. Enjoy!