Are you tired of the same old dinner routine? Craving a delicious, healthy meal that's also incredibly easy to make? Then you've come to the right place! Tonight, we're conjuring up a simple yet spectacular one-pan lemon herb roasted chicken and veggies that's guaranteed to impress. This recipe is perfect for busy weeknights, and the cleanup is a breeze – a true win-win for busy home cooks! Get ready to experience the magic of homemade cooking with this quick dinner idea.
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
- 1 large onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast perfectly.
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Prepare the chicken: Place the chicken in a large roasting pan. Stuff the cavity with half of the lemon slices, a few sprigs of rosemary, and a few sprigs of thyme.
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Prepare the vegetables: In a large bowl, toss the potatoes, carrots, and onion with olive oil, salt, pepper, and the remaining lemon slices, rosemary, and thyme.
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Arrange and roast: Arrange the vegetables around the chicken in the roasting pan. Ensure the vegetables are spread out in a single layer for even cooking.
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Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can use a meat thermometer to ensure the chicken is cooked perfectly.
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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 the chicken with the roasted vegetables.
Cooking Tips for Extra Deliciousness:
- For extra crispy skin: Pat the chicken dry thoroughly before seasoning and roasting. This helps the skin crisp up beautifully.
- Don't overcrowd the pan: Ensure the vegetables are in a single layer to promote even roasting.
- Adjust seasoning to your taste: Feel free to add more herbs, spices, or garlic powder to customize the flavor.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use different herbs: Experiment with other herbs like oregano, sage, or parsley.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
This recipe provides a balanced and healthy meal packed with protein and nutrients. The exact nutritional values will vary based on the size of the chicken and the specific ingredients used. However, a rough estimate per serving (assuming 4 servings) would include:
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 25-30g
This easy recipe for one-pan lemon herb roasted chicken and veggies is a true testament to the magic of simple cooking. It's a healthy, delicious, and incredibly convenient meal that's perfect for any night of the week. Enjoy the flavorful journey!