Are you looking for a delicious, healthy, and incredibly easy weeknight dinner? Look no further! Inspired by the vibrant energy of Live With Kelly & Ryan, this one-pan lemon herb roasted chicken and veggies recipe is a guaranteed crowd-pleaser. It's perfect for busy weeknights, requires minimal cleanup, and boasts a burst of fresh, bright flavors that will transport your taste buds to a sunny Mediterranean escape. Get ready to enjoy a homemade meal that's both quick dinner ideas and healthy meals all rolled into one!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prep the Vegetables
Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables as listed above. This step is key to ensuring even cooking and a beautiful presentation.
Step 2: Marinate the Chicken (Optional but Recommended)
In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, half the oregano, half the thyme, half the garlic powder, half the salt, and half the pepper. Let it marinate for at least 15 minutes (or longer if you have time). This step will infuse the chicken with flavor.
Step 3: Assemble the One-Pan Wonder
In a large roasting pan or baking dish, combine the prepared vegetables. Drizzle with the remaining olive oil and season with the remaining herbs, garlic powder, salt, and pepper. Arrange the marinated chicken pieces on top of the vegetables. Tuck the lemon slices around the chicken and vegetables.
Step 4: Roast to Perfection
Roast in the preheated oven for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken and vegetables with the pan juices halfway through cooking will help them stay moist and flavorful.
Step 5: Finish and Serve
Once cooked, remove the pan from the oven and let it rest for 5-10 minutes before serving. Squeeze the juice of the remaining lemon over the chicken and vegetables. Garnish with fresh parsley and enjoy!
Cooking Tips for Delicious Dishes:
- For extra crispy skin, pat the chicken dry before marinating and roasting.
- Don't overcrowd the pan; this will ensure even cooking and prevent steaming.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- If you prefer a spicier dish, add a pinch of red pepper flakes.
- For a richer flavor, use bone-in chicken thighs instead of breasts.
Variations:
- Mediterranean Twist: Add Kalamata olives, sun-dried tomatoes, and feta cheese.
- Spicy Kick: Incorporate chili powder, cayenne pepper, and a dash of hot sauce.
- Herb Experiment: Try rosemary, sage, or a mix of your favorite herbs.
Nutritional Information (Approximate per serving, based on 4 servings):
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 20-25g
This easy recipe is a wonderful example of healthy meals and quick dinner ideas that don't compromise on flavor. It's perfect for those busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen. Enjoy this homemade cooking experience – and happy cooking!