Tired of endless meal prep and complicated recipes? Craving a healthy, flavorful dinner that's ready in under an hour? Then get ready to experience "Mack 10: The Recipe Album"—a deliciously easy one-pan roasted chicken and vegetable dish that's guaranteed to become a weeknight staple. This recipe is perfect for busy weeknights, offering a quick and healthy meal solution without compromising on taste. It's a fantastic example of homemade cooking at its finest, showcasing fresh ingredients and simple techniques.
This vibrant dish combines succulent chicken with an assortment of colorful vegetables, all roasted to perfection in a single pan. The lemon herb marinade infuses the chicken and vegetables with a bright, zesty flavor that’s both satisfying and refreshing. It's one of the best recipes for those seeking quick dinner ideas and healthy meals.
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 lemons, one juiced, one thinly sliced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
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Preheat your oven to 400°F (200°C). This ensures the chicken and vegetables cook evenly.
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Prepare the chicken and vegetables: Rinse the chicken thighs and pat them dry. In a large bowl, combine the potatoes, carrots, and red onion.
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Make the marinade: In a separate bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
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Marinate the chicken and vegetables: Add the chicken thighs to the bowl with the vegetables. Pour the marinade over everything, ensuring the chicken and vegetables are well coated. Toss gently to combine.
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Arrange in a baking pan: Spread the chicken and vegetables in a single layer in a large roasting pan or baking dish. Arrange the lemon slices on top of the chicken and vegetables.
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Roast: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. You can use a meat thermometer to check the chicken's doneness.
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Rest and serve: Once cooked, remove the pan from the oven and let the chicken rest for 5-10 minutes before serving. Garnish with fresh parsley and enjoy!
Cooking Tips for a Perfect Dish:
- Don't overcrowd the pan: Ensure the chicken and vegetables are in a single layer to allow for even roasting. If necessary, use two pans.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken thighs and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
- Add other vegetables: Feel free to add other vegetables like broccoli, bell peppers, or zucchini. Just adjust the cooking time accordingly.
Variations:
- Spicy Mack 10: Add a pinch of red pepper flakes to the marinade for a spicy kick.
- Mediterranean Mack 10: Substitute oregano and thyme with rosemary and add some Kalamata olives and feta cheese.
- Herb variations: Experiment with other herbs like rosemary, basil, or sage.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Protein: 30-35g Fat: 20-25g Carbohydrates: 20-25g
This easy recipe is a delicious and healthy option for a quick weeknight dinner. It’s a testament to the power of simple cooking and fresh ingredients, providing a flavorful and satisfying meal without the fuss. Enjoy your "Mack 10: The Recipe Album" experience!