Are you tired of endless meal prep and complicated recipes? Craving a healthy, delicious, and easy dinner that doesn't require hours in the kitchen? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a simple, flavorful dish perfect for busy weeknights, and a fantastic example of the delicious and healthy recipes found in Makayla Thomas' cookbook. This recipe delivers a complete meal with minimal cleanup – a win-win for everyone!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken breasts
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. This is a great time to put on some music and enjoy the process of homemade cooking!
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and onion with olive oil, minced garlic, oregano, thyme, salt, and pepper. Ensure the vegetables are evenly coated.
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Arrange in Pan: Spread the vegetables in a single layer in a large roasting pan or baking dish. Arrange the chicken pieces on top of the vegetables. Tuck the lemon slices under and around the chicken.
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Roast: Pour the lemon juice over the chicken and vegetables. Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. For crispier chicken skin, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
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Rest & Serve: Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately and enjoy this easy and delicious meal!
Cooking Tips for Perfect Results:
- Bone-in vs. Boneless: While this recipe works well with both bone-in and boneless chicken, bone-in chicken will generally yield more flavorful results.
- Vegetable Variety: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers to customize this recipe to your liking.
- Herb Variations: Experiment with different herbs and spices to create your own unique flavor profile. Rosemary, sage, or a blend of Italian herbs would all work well.
- Don't Overcrowd the Pan: Ensure your vegetables and chicken are in a single layer to promote even cooking and browning. If necessary, use two pans.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Mediterranean Twist: Add Kalamata olives, sun-dried tomatoes, and feta cheese for a Mediterranean-inspired flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-550 (depending on chicken portion size and added vegetables)
- Protein: 35-45g
- Fat: 20-25g
- Carbohydrates: 20-30g
This one-pan lemon herb roasted chicken and veggies recipe is a quick dinner idea, a healthy meal, and a perfect example of easy recipes that don't sacrifice flavor or quality. Enjoy this delicious dish and discover the joy of homemade cooking with Makayla Thomas' cookbook! This recipe is perfect for beginner cooks and experienced chefs alike. It’s a guaranteed crowd-pleaser, offering a delightful blend of flavors and textures. It’s a simple, healthy, and delicious dish that is certain to become a family favorite.