Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is a lifesaver for busy cooks. It's bursting with fresh flavors, requires minimal cleanup, and is packed with nutrients. Perfect for a family dinner or a simple meal for two, this recipe is a guaranteed crowd-pleaser. Get ready to elevate your weeknight dinners with this simple yet sophisticated dish!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 1 lb small red 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 tbsp olive oil
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, and rosemary)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
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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 crisp up nicely.
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and red onion with olive oil, half of the Italian herbs, garlic powder, salt, and pepper. Make sure the vegetables are evenly coated.
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Arrange & Roast: Spread the vegetables in a single layer in a large roasting pan or baking dish. Place the chicken thighs on top of the vegetables. Tuck the lemon slices under and around the chicken.
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Season the Chicken: Drizzle the chicken with the lemon juice and sprinkle with the remaining Italian herbs.
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Bake to Perfection: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can check the chicken's doneness with a meat thermometer.
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Rest & Serve: Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Tips for Success:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking and browning. If necessary, use two baking sheets.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken thighs and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use fresh herbs: If you have fresh herbs on hand, substitute 2 tablespoons of chopped fresh herbs for the dried herbs.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Mediterranean Twist: Add Kalamata olives, feta cheese, and oregano for a Mediterranean-inspired flavor.
- Garlic Lovers: Add extra garlic cloves to the vegetables or roast whole garlic bulbs alongside the chicken and vegetables.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients and portion sizes.
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 25-30g
This one-pan lemon herb roasted chicken and veggies is the perfect example of healthy meals and easy recipes combined. It's a quick dinner idea that tastes like homemade cooking at its best. Enjoy!