Are you tired of complicated weeknight dinners? Craving a healthy, delicious meal that's also incredibly easy to make? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe from Kyle and Mistie Knight is your answer. It's a complete meal, packed with flavor, and requires minimal cleanup – a true win-win for busy weeknights. This recipe is perfect for those seeking easy recipes, healthy meals, and quick dinner ideas. Get ready to experience the joy of homemade cooking at its finest!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken breasts
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (Italian mix, Herbes de Provence, or a custom blend of rosemary, thyme, and oregano)
- 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.
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and onion with olive oil, half of the dried herbs, garlic powder, salt, and pepper.
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Arrange in Pan: Spread the vegetables in a single layer in a large roasting pan or baking sheet.
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Prepare Chicken: Place the chicken pieces on top of the vegetables. Season the chicken generously with the remaining herbs, salt, and pepper. Tuck lemon slices underneath and around the chicken.
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Roast: Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. Baste the chicken and vegetables with pan juices halfway through cooking for extra flavor.
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Finish & Serve: Once cooked, remove the pan from the oven and let it rest for 10 minutes before serving. Drizzle the chicken and vegetables with the pan juices and fresh lemon juice.
Cooking Tips for Delicious Dishes:
- Bone-in vs. Boneless: While this recipe works well with both bone-in and boneless chicken, bone-in chicken will generally result in more flavorful and juicy meat.
- Vegetable Variety: Feel free to add other vegetables like broccoli florets, bell peppers, or Brussels sprouts.
- Herb Experimentation: Don't be afraid to experiment with different herb combinations to find your favorite flavor profile.
- Crispy Skin: For extra crispy chicken skin, pat the chicken pieces dry before seasoning and roasting.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Garlic Lovers: Add extra garlic by mincing a few cloves and adding them to the vegetables or rubbing them under the chicken skin.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used and portion sizes.
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-30g
This one-pan lemon herb roasted chicken and veggies is a fantastic example of delicious and healthy homemade cooking. It's a simple yet impressive dish that's perfect for any occasion, from a casual weeknight dinner to a more formal gathering. Enjoy!