Tired of the same old dinner routine? Craving a healthy, delicious, and easy meal that doesn't require hours in the kitchen? Then look no further! This One-Pan Lemon Herb Roasted Chicken and Veggies is the perfect solution for busy weeknights. It's a simple, flavorful recipe that's packed with nutrients and guaranteed to become a family favorite. This recipe is perfect for those searching for easy recipes, healthy meals, and quick dinner ideas. Get ready to experience homemade cooking at its finest!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use pre-cut pieces
- 1 pound small red 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
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Step 1: Prepare the Vegetables
Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. Cut the potatoes and carrots into roughly equal-sized pieces for even cooking. This ensures everything roasts perfectly at the same time.
Step 2: Marinate the Chicken
In a large bowl, toss the chicken pieces with olive oil, minced garlic, oregano, thyme, salt, and pepper. Make sure each piece is well coated. This simple marinade adds tons of flavor!
Step 3: Assemble and Roast
Place the potatoes, carrots, and onion wedges in a large roasting pan. Arrange the marinated chicken pieces on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables. Pour the lemon juice evenly over the chicken and vegetables.
Step 4: Bake to Perfection
Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can check the chicken's doneness with a meat thermometer.
Step 5: Rest and Serve
Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately and enjoy this delicious and healthy meal!
Cooking Tips for Best Results:
- For extra crispy skin, pat the chicken dry with paper towels before marinating.
- Don't overcrowd the roasting pan. If necessary, use two pans to ensure even cooking.
- Feel free to add other vegetables, such as broccoli, Brussels sprouts, or bell peppers.
- For a richer flavor, use bone-in, skin-on chicken pieces.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the marinade.
Variations:
- Mediterranean Twist: Add some Kalamata olives, sun-dried tomatoes, and fresh rosemary to the roasting pan.
- Herby Delight: Experiment with different herbs like rosemary, parsley, or sage.
- Spicy Kick: Add a pinch of cayenne pepper or some chopped jalapeños for a spicy kick.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: Approximately 35-40g Fat: Approximately 20-25g Carbohydrates: Approximately 30-35g
This delicious and easy One-Pan Lemon Herb Roasted Chicken and Veggies is perfect for a weeknight dinner or a casual weekend meal. It's a healthy and satisfying dish that the whole family will love. Enjoy this best recipe and share your culinary creations!