Are you looking for 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 perfect for busy weeknights. It's packed with flavor, requires minimal cleanup, and is guaranteed to become a family favorite. This recipe is a fantastic example of homemade cooking at its finest, offering a delicious dish without the fuss. It’s one of those best recipes that's both simple and impressive.
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions:
-
Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly and achieve that perfect golden-brown color.
-
Prepare the chicken: Place the chicken in a large roasting pan. Stuff the cavity of the chicken with lemon slices, rosemary, and thyme sprigs. This infuses the chicken with incredible flavor.
-
Prepare the vegetables: In a large bowl, toss the potatoes and carrots with olive oil, salt, pepper, garlic powder, and onion powder. Make sure the vegetables are evenly coated for consistent cooking.
-
Arrange and roast: Arrange the seasoned vegetables around the chicken in the roasting pan. This allows the vegetables to roast in the chicken drippings, resulting in incredibly flavorful and tender sides.
-
Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the vegetables are tender. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). Cooking times may vary depending on the size of your chicken.
-
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 immediately with the roasted vegetables.
Tips for Success:
- For extra crispy skin, pat the chicken very dry before seasoning and roasting.
- Don't overcrowd the pan. Ensure there's enough space for air to circulate around the chicken and vegetables for even cooking.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- If you don't have fresh herbs, you can substitute with 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the seasoning for a little kick.
- Garlic Lover's Delight: Add extra garlic cloves to the roasting pan along with the vegetables.
- Herb Experimentation: Try different herbs like oregano, sage, or parsley.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the size of the chicken and vegetables used.
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-30g
- Carbohydrates: Approximately 20-30g
This easy recipe is perfect for a quick dinner, a healthy meal, and a delicious addition to your weekly meal plan. Enjoy this simple yet satisfying dish, and remember to share your culinary creations with us! Happy cooking!