Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies is a lifesaver for busy cooks. It's packed with flavor, requires minimal cleanup, and is ready in under an hour. Forget complicated recipes and takeout menus; this simple dish is your ticket to a homemade meal that tastes like a million bucks. Get ready to impress yourself and your family with this effortless yet stunning recipe!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 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 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried 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 prepare all your vegetables. This is a great time to put on some music and get yourself in the cooking mood!
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and red onion with olive oil, oregano, thyme, garlic powder, salt, and pepper. Make sure the vegetables are evenly coated.
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Arrange & Roast: Place the vegetables in a single layer in a large roasting pan or baking sheet. Arrange the chicken thighs on top of the vegetables. Tuck the lemon slices between the chicken and vegetables for extra flavor and a beautiful presentation.
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Bake: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. Basting the chicken and vegetables halfway through with the pan juices will help them stay moist and flavorful.
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Finish & Serve: Once cooked, remove the pan from the oven and let it rest for 5-10 minutes before serving. Squeeze the juice of the remaining lemon over the chicken and vegetables for a burst of fresh citrusy goodness. Serve immediately and enjoy!
Tips for Success:
- Bone-in, Skin-on is Best: Using bone-in, skin-on chicken thighs ensures a juicy and flavorful result. The skin crisps up beautifully in the oven!
- Don't Overcrowd the Pan: Make sure your vegetables and chicken are in a single layer to allow for even cooking and browning. If necessary, use two baking sheets.
- Adjust Seasoning to Taste: Feel free to adjust the herbs and spices to your preference. Rosemary, paprika, or even a pinch of red pepper flakes would be delicious additions.
- Make it a Complete Meal: Add other vegetables like broccoli, Brussels sprouts, or bell peppers for a more colorful and nutritious meal.
Variations:
- Sheet Pan Fajitas: Substitute chicken thighs with sliced chicken breasts and add sliced bell peppers and onions. Serve with tortillas, salsa, and your favorite toppings.
- Mediterranean Twist: Add Kalamata olives, feta cheese, and sun-dried tomatoes for a Mediterranean-inspired flavor profile.
Nutritional Information (per serving, approximate):
This recipe yields about 4 servings. Nutritional information will vary slightly depending on the specific ingredients used.
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 20-25g
This one-pan lemon herb roasted chicken and veggies is a fantastic example of easy recipes that don't compromise on taste or health. It’s a perfect quick dinner idea, a delicious healthy meal, and a testament to the joy of homemade cooking. Enjoy this delicious dish and discover the ease and satisfaction of creating flavorful meals from scratch!