Are you craving a delicious, healthy meal but short on time? Then you've come to the right place! This recipe, inspired by the culinary genius of Mark Bittman, champions simplicity and flavor. Forget complicated techniques and endless chopping – this one-pan wonder is ready in under an hour and delivers a burst of fresh, vibrant flavors. Perfect for a quick weeknight dinner or a casual weekend gathering, this roasted chicken and vegetable dish is a true testament to the power of easy recipes and homemade cooking. Get ready to elevate your weeknight dinner game!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on chicken breasts
- 1 pound small red 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
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (Italian mix, herbes de Provence, or a combination of rosemary, thyme, and oregano)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This simple step ensures your chicken and vegetables roast to perfection.
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Prepare the vegetables: Wash and chop your potatoes, carrots, and onion. Aim for roughly even-sized pieces so they cook at a similar rate.
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Season the chicken: In a large bowl, toss the chicken pieces with olive oil, dried herbs, salt, and pepper. Ensure each piece is well coated for even seasoning and delicious flavor.
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Assemble the dish: In a large roasting pan or baking dish, arrange the potatoes, carrots, and onion. Nestle the seasoned chicken pieces on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables.
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Roast: Place the roasting pan in the preheated oven and roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. Basting the chicken halfway through with pan juices adds extra flavor and ensures even browning.
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Finish and serve: Once cooked, remove the roasting pan from the oven and let the chicken rest for 5-10 minutes before carving and serving. Squeeze the juice of the remaining lemon over the chicken and vegetables for an extra burst of freshness.
Tips for Success:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking and browning. If necessary, use two pans.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
- Get creative with vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers to this dish.
Variations:
- Spicy kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy twist.
- Garlic lover: Add 2-3 cloves of minced garlic to the chicken seasoning for extra flavor.
- Different herbs: Experiment with different herb combinations to create your own unique flavor profile.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and the specific ingredients used. However, a serving of this dish generally provides a good source of protein, fiber, and vitamins. For precise nutritional information, use a nutrition calculator with the exact ingredients and quantities you used.
This recipe is a fantastic example of delicious dishes achieved through simple cooking techniques. It's a quick dinner idea that's both healthy and satisfying, proving that healthy meals don't have to be complicated. Enjoy!