Tired of endless meal prep and complicated recipes? Craving a delicious, healthy dinner that's ready in under an hour? Then look no further! Today, we're sharing a simple yet incredibly flavorful one-pan lemon herb roasted chicken and veggies recipe that's perfect for busy weeknights. This easy recipe is a lifesaver for anyone looking for quick dinner ideas without compromising on taste or nutrition. It's a fantastic example of homemade cooking at its finest, delivering a delicious dish the whole family will love.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and drumsticks
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Getting Started:
Preheat your oven to 400°F (200°C). This simple step ensures your chicken and vegetables cook evenly and achieve that perfect roasted texture.
Preparing the Ingredients:
In a large bowl, toss the potatoes, carrots, and red onion with 1 tablespoon of olive oil, salt, and pepper. Make sure the vegetables are evenly coated for consistent flavor and browning.
Assembling the Dish:
Place the vegetables in a single layer in a large roasting pan or baking sheet. Arrange the chicken pieces on top of the vegetables. Tuck the lemon slices and rosemary and thyme sprigs around the chicken. Drizzle the remaining olive oil over the chicken and vegetables. Finally, sprinkle the minced garlic over everything. This step is crucial for building layers of flavor.
Roasting to Perfection:
Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken halfway through with the pan juices will add extra moisture and enhance the flavor.
Finishing Touches:
Once cooked, remove the pan from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Squeeze the juice of the remaining lemon over the chicken and vegetables before serving for an extra burst of citrusy goodness.
Tips and Variations:
- For extra flavor: Marinate the chicken for at least 30 minutes before roasting.
- Add more vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Herb variations: Experiment with different herbs like oregano, parsley, or sage.
- Make it a sheet pan meal: Use a large baking sheet instead of a roasting pan for easier cleanup.
Nutritional Information (per serving, approximate):
This recipe provides a balanced meal with lean protein from the chicken and a good source of vitamins and fiber from the vegetables. The exact nutritional information will vary depending on the size of the chicken and the specific vegetables used. However, a general estimate per serving is around 400-500 calories, with moderate amounts of fat, protein, and carbohydrates.
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It's a perfect example of how delicious and nutritious homemade cooking can be, making it an ideal choice for busy weeknights or a relaxed weekend dinner. Enjoy!