Tired of endless meal planning? Craving a healthy, delicious, and easy dinner that the whole family will love? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your new weeknight lifesaver. It's packed with flavor, requires minimal cleanup, and is a fantastic example of homemade cooking at its finest. This recipe is perfect for busy weeknights, and it's a great way to incorporate more healthy meals into your diet. Get ready to experience the joy of simple, delicious food!
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
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. This simple step makes the cooking process much smoother.
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Marinate (Optional but Recommended): In a large bowl, toss the potatoes, carrots, and onion with 1 tablespoon of olive oil, half the minced garlic, half the salt, and half the pepper. This step enhances the flavor of the vegetables.
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Assemble the Pan: Place the chicken pieces in a single layer in a large roasting pan or baking dish. Stuff the cavity of the whole chicken (if using a whole chicken) with lemon slices and remaining garlic. Arrange the seasoned vegetables around the chicken.
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Season & Drizzle: Drizzle the chicken with the remaining olive oil. Sprinkle with the Italian herbs, remaining salt, and pepper. Pour the lemon juice over the chicken and vegetables.
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Roast to Perfection: Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. For a crispier skin, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
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Rest & Serve: Let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Cooking Tips for Delicious Dishes:
- Bone-in vs. Boneless: While this recipe works with both bone-in and boneless chicken, bone-in chicken tends to stay moister during roasting.
- Vegetable Variety: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Herb Experimentation: Don't be afraid to experiment with different herbs and spices to create your own unique flavor profile. Fresh herbs will add a vibrant, intense flavour.
- Don't Overcrowd the Pan: Ensure the chicken and vegetables have enough space to roast evenly. You may need to use two pans if you're cooking a large amount.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes for a little heat.
- Mediterranean Twist: Use oregano, lemon zest, and Kalamata olives.
- Garlic Lover's Delight: Add more garlic!
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the size of the chicken and the specific ingredients used.
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This easy recipe is a fantastic addition to your repertoire of quick dinner ideas, perfect for those busy weeknights when you want a healthy and delicious meal without spending hours in the kitchen. Enjoy!