Are you dreaming of a delicious, healthy, and incredibly easy weeknight dinner? Look no further! Inspired by the vibrant energy of Live with Kelly and Mark, this one-pan lemon herb roasted chicken and veggies recipe is your answer to quick dinner ideas and homemade cooking at its finest. This recipe is perfect for busy weeknights, requiring minimal cleanup and delivering maximum flavor. It's a winner for both beginners and experienced cooks looking for simple, healthy meals.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use pre-cut pieces
- 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, and rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. This simple step makes the cooking process smoother.
- Marinate the Chicken: In a large bowl, toss the chicken pieces with olive oil, minced garlic, Italian herbs, salt, and pepper. Ensure the chicken is evenly coated.
- Assemble the Pan: Spread the potatoes, carrots, and onion wedges in a single layer in a large roasting pan or baking sheet. Arrange the marinated chicken pieces on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables. This adds a burst of fresh citrus flavor.
- Roast to Perfection: Pour the lemon juice over the chicken and vegetables. Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. Basting the chicken halfway through cooking will enhance the browning and flavor.
- Rest & 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.
Tips for a Perfect Roast:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two pans.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers to customize your meal.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
Variations:
- Mediterranean Twist: Substitute Italian herbs with Greek herbs like oregano, thyme, and marjoram. Add Kalamata olives and feta cheese during the last 15 minutes of cooking.
- Spicy Kick: Add a tablespoon of chili powder or your favorite hot sauce to the marinade for a spicy twist.
- Herb Experimentation: Experiment with different fresh herbs such as rosemary, sage, or tarragon.
Nutritional Information (per serving, approximate):
This will vary based on the size of your chicken and the specific ingredients used. However, a general estimate provides a good idea of the nutritional profile.
- Calories: Approximately 400-500
- Protein: 35-45g
- Fat: 20-25g
- Carbohydrates: 20-30g
This easy recipe is a fantastic addition to your repertoire of delicious dishes and healthy meals. Enjoy this simple yet flavorful one-pan wonder, perfect for busy weeknights or a relaxed weekend dinner. It's a testament to how quick dinner ideas can be both satisfying and nutritious. It's a recipe that embodies the spirit of easy recipes and homemade cooking, making it a perfect choice for your next meal. Share this recipe with your friends and family – they'll thank you for it!