Tired of endless meal prep? Craving a healthy, delicious dinner that's ready in under an hour? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a simple, flavorful, and incredibly satisfying dish perfect for busy weeknights. This recipe is a testament to the magic of homemade cooking, delivering a restaurant-quality meal with minimal effort. Get ready to impress yourself and your loved ones with this easy recipe!
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 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, basil, thyme)
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 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 brown nicely.
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Marinate (Optional but Recommended): In a large bowl, toss the potatoes, carrots, and onion with 1 tbsp olive oil, half the garlic powder, half the salt, and half the pepper. In a separate bowl, toss the chicken thighs with the remaining olive oil, garlic powder, salt, pepper, and Italian herbs. Let the chicken marinate for at least 15 minutes (or longer if you have time). This step enhances the flavor significantly!
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Assemble & Roast: Arrange the vegetables in a single layer in a large roasting pan or baking sheet. Place the chicken thighs on top of the vegetables. Tuck the lemon slices between the chicken and vegetables. Drizzle the chicken with the lemon juice.
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Bake 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. If the vegetables are browning too quickly, you can loosely tent the pan with foil.
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Rest & Serve: Once cooked, remove the pan from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Cooking Tips for the Best Results:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer to promote even cooking and browning. If necessary, use two pans.
- Adjust cooking time: Cooking times may vary depending on the size of your chicken thighs and vegetables. Use a meat thermometer to ensure the chicken is fully cooked.
- Add other veggies: Feel free to add other vegetables like broccoli, bell peppers, or zucchini. Just adjust the cooking time accordingly.
Variations:
- Spicy kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicier dish.
- Different herbs: Experiment with different herbs and spices to create your own unique flavor combinations. Rosemary, sage, and paprika would all be delicious additions.
- Sheet Pan Fajitas: Use this method but substitute the chicken with sliced bell peppers and onions, and season it with fajita seasoning. Serve with tortillas and your favorite toppings.
Nutritional Information (per serving, approximate):
This will vary based on the exact ingredients and portion sizes, but a general estimate for one serving is:
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This one-pan lemon herb roasted chicken and veggies recipe offers a fantastic balance of flavor and nutrition, making it a perfect addition to your repertoire of quick dinner ideas and healthy meals. Enjoy this delicious and easy recipe! Remember to share your culinary creations by tagging #KenzieElizabethRecipes on social media!