Tired of endless scrolling through food recipes, searching for that perfect quick dinner idea? Craving a delicious dish that's both healthy and easy to make? Then look no further! Max's One-Pan Lemon Herb Roasted Chicken and Veggies is the answer to your culinary prayers. This homemade cooking masterpiece requires minimal cleanup and delivers maximum flavor, making it a winner for busy weeknights or relaxed weekend meals. Get ready to elevate your dinner routine with this simple yet incredibly satisfying recipe.
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 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 thinly sliced, one juiced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions:
Getting Started:
- Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection.
- 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.
Preparing the Chicken:
- Pat the chicken thighs dry with paper towels. This helps them crisp up nicely.
- In a small bowl, combine the remaining olive oil, lemon juice, oregano, thyme, and garlic powder.
- Place the chicken thighs in a single layer in a large roasting pan or baking dish.
- Pour the herb mixture over the chicken, ensuring each thigh is well coated. Season with salt and pepper.
- Arrange the lemon slices on top of the chicken and vegetables.
Roasting to Perfection:
- Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
- For extra crispy skin, you can broil the chicken for the last 2-3 minutes, keeping a close eye to prevent burning.
Tips for Success:
- For even cooking, try to use chicken thighs of similar size.
- Don't overcrowd the roasting pan; this can lead to steaming instead of roasting. Use two pans if necessary.
- Feel free to add other vegetables, such as broccoli, Brussels sprouts, or bell peppers.
- If you prefer a stronger lemon flavor, add the zest of one lemon to the herb mixture.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the herb mixture for a spicy kick.
- Mediterranean Twist: Substitute oregano and thyme with rosemary and Italian herbs. Add some Kalamata olives and feta cheese during the last 10 minutes of cooking.
- Garlic Lover's Delight: Add 2-3 cloves of minced fresh garlic to the herb mixture for an extra punch of garlic flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the number of servings and specific ingredients used. However, a general estimate per serving is:
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 20-25g
This easy recipe for Max's One-Pan Lemon Herb Roasted Chicken and Veggies is a fantastic example of how delicious and healthy meals can also be incredibly simple to prepare. Enjoy!