Tired of the same old dinner routine? Craving a healthy, delicious, and easy meal that doesn't leave you stuck in the kitchen all night? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your new go-to for quick dinner ideas. It's packed with flavor, minimal cleanup, and perfect for busy weeknights. Get ready to impress yourself (and maybe even your family!) with this simple yet stunning dish. Homemade cooking has never been easier!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 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 & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. This simple prep step makes the cooking process much smoother.
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and red onion with olive oil, Italian herbs, garlic powder, salt, and pepper. Ensure all the vegetables are evenly coated.
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Arrange in Pan: Spread the vegetables in a single layer in a large roasting pan or baking sheet. This ensures even cooking and beautiful browning.
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Prepare the Chicken: Place the chicken thighs on top of the vegetables. Tuck the lemon slices underneath and around the chicken. Drizzle the chicken with lemon juice.
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Roast to Perfection: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. For extra crispy skin, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
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Serve & Enjoy: Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Tips for the Best Results:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two pans.
- Pat the chicken dry: Patting the chicken thighs dry before seasoning helps the skin crisp up nicely.
- Adjust seasoning to taste: Feel free to adjust the herbs and spices to your liking. A dash of paprika or cayenne pepper adds a nice kick!
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Sheet Pan Fajitas: Use chicken breasts, bell peppers, and onions. Season with fajita seasoning instead of Italian herbs.
- Mediterranean Roast: Add cherry tomatoes, zucchini, and Kalamata olives. Use oregano, thyme, and a sprinkle of feta cheese.
Nutritional Information (per serving, approximate):
This recipe yields approximately 4 servings. Nutritional information will vary depending on the specific ingredients used and portion sizes.
- Calories: Approximately 400-450
- Protein: Approximately 30-35g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 25-30g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic example of delicious dishes that are also healthy meals. It’s a perfect addition to your collection of easy recipes and best recipes. Enjoy!