Are you looking for delicious and healthy recipes that fit both keto and paleo diets? Look no further! This Lemon Herb Roasted Chicken and Veggies recipe is a fantastic option for a quick dinner idea that’s both satisfying and nutritious. It's easy enough for beginner cooks, yet impressive enough for a dinner party. Get ready to enjoy a flavorful, healthy meal that's perfect for a weeknight or a special occasion! This recipe is packed with flavor, easy to prepare, and ticks all the boxes for a delicious and healthy meal.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and breasts
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (Italian mix, oregano, thyme, or a combination)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound broccoli florets
- 1 pound asparagus spears
- 1 red bell pepper, chopped
Instructions:
Get started: Preheat your oven to 400°F (200°C). This ensures your chicken and veggies roast to perfection.
Prepare the chicken: In a large bowl, toss the chicken pieces with olive oil, herbs, garlic powder, salt, and pepper. Make sure each piece is well coated for even flavor.
Assemble the roasting pan: Arrange the chicken pieces in a single layer in a large roasting pan. Tuck lemon slices between the chicken pieces. This adds a burst of fresh, zesty flavor.
Add the veggies: Scatter the broccoli, asparagus, and bell pepper around the chicken. This allows the vegetables to roast alongside the chicken, absorbing the delicious flavors.
Roast: Roast for 45-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C). The vegetables should be tender-crisp.
Rest and serve: Once cooked, remove the chicken and vegetables from the oven and let them rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Tips for Success:
- For crispier skin: Pat the chicken dry with paper towels before seasoning. This helps the skin to crisp up nicely during roasting.
- Don't overcrowd the pan: Make sure the chicken and vegetables are in a single layer to ensure even cooking. If necessary, use two roasting pans.
- Adjust cooking time: Cooking times may vary depending on the size of your chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
- Add more veggies: Feel free to add other keto and paleo-friendly vegetables, such as carrots, zucchini, or Brussels sprouts.
Variations:
- Spicy chicken: Add a pinch of red pepper flakes to the seasoning for a spicy kick.
- Different herbs: Experiment with different herbs and spices to create your own unique flavor combinations.
- Bone-in, skin-on thighs only: For a simpler, faster meal, use only bone-in, skin-on chicken thighs.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and the specific vegetables used. However, a general estimate per serving (assuming 4 servings) is:
- Calories: Approximately 400-500
- Protein: Approximately 40-50g
- Fat: Approximately 25-35g
- Carbohydrates: Approximately 5-10g (net carbs)
This recipe offers a great source of protein and healthy fats, making it a perfect choice for those following a keto or paleo diet. Enjoy this healthy and delicious meal! It’s a fantastic example of easy recipes and healthy meals combined. It also makes a great addition to your homemade cooking repertoire. Enjoy this recipe – it's one of the best recipes you'll find for a quick and satisfying dinner.