Are you craving a delicious, healthy, and surprisingly easy weeknight dinner? Look no further! This Lemon Herb Roasted Chicken and Veggies recipe is a guaranteed crowd-pleaser, perfect for busy weeknights or a relaxed weekend meal. It's packed with fresh flavors, requires minimal prep time, and delivers a stunningly flavorful result that will impress even the pickiest eaters. Get ready to elevate your homemade cooking game with this simple yet elegant dish!
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 medium onion, cut into wedges
Instructions:
Step 1: Prepare the Chicken
Preheat your oven to 400°F (200°C). Place the chicken in a roasting pan. Stuff the cavity of the chicken with half of the lemon slices, rosemary, and thyme sprigs.
Step 2: Season and Marinate
In a small bowl, combine the minced garlic, olive oil, salt, and pepper. Rub this mixture all over the chicken, ensuring it gets into all the nooks and crannies. This simple marinade adds incredible depth of flavor.
Step 3: Roast the Vegetables
In the same roasting pan, arrange the potatoes, carrots, and onion wedges around the chicken. Drizzle the remaining olive oil over the vegetables and season with salt and pepper. Scatter the remaining lemon slices over the vegetables.
Step 4: Roast to Perfection
Roast the chicken and vegetables for 60-75 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). For extra crispy skin, you can broil the chicken for the last 5 minutes of cooking.
Step 5: Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve the chicken and roasted vegetables immediately.
Tips for Success:
- For extra flavor: Add a sprinkle of paprika or dried oregano to the chicken and vegetables.
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking.
- Check for doneness: Use a meat thermometer to ensure the chicken is cooked through to prevent foodborne illness. This is crucial for safe and delicious food recipes.
- Customize your veggies: Feel free to add other vegetables like broccoli, Brussels sprouts, or sweet potatoes.
Variations:
- Spicy Chicken: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the marinade for a spicy kick.
- Herby variations: Experiment with different herbs like sage, parsley, or oregano.
- Citrus Twist: Use oranges or grapefruits instead of lemons for a different flavor profile.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the chicken and the amount of vegetables used. However, a general estimate for a serving is approximately 400-500 calories, with a good source of protein and fiber. This healthy meal fits into many dietary plans, making it a versatile choice for quick dinner ideas.
This Lemon Herb Roasted Chicken and Veggies recipe is a fantastic example of delicious dishes achievable with easy recipes and homemade cooking techniques. Enjoy!