Are you dreaming of delicious, healthy meals that transport you to the sun-drenched shores of the Mediterranean? Then look no further! This easy recipe for Lemon Herb Roasted Chicken and Veggies is a fantastic introduction to the vibrant flavors and health benefits of the Mediterranean diet. It’s a complete meal, packed with fresh ingredients, and perfect for a quick weeknight dinner or a delightful weekend gathering. Get ready to savor the taste of sunshine on your plate! Downloadable PDF recipe included below.
Ingredients:
This recipe serves 4-6 people and is easily scalable.
- 1 whole chicken (about 3-4 lbs), cut into 8 pieces or use bone-in, skin-on chicken thighs and breasts
- 1 lemon, thinly sliced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 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
- 1 zucchini, chopped into 1-inch pieces
- 1 red bell pepper, chopped into 1-inch pieces
Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and thoroughly dry the chicken pieces. Patting them dry ensures crispy skin.
- Marinate the Chicken: In a large bowl, combine olive oil, oregano, basil, garlic powder, salt, and pepper. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 15 minutes (longer is better for deeper flavor!).
- Prepare the Vegetables: In a separate bowl, toss the potatoes, carrots, red onion, zucchini, and red bell pepper with a drizzle of olive oil, salt, and pepper.
- Assemble and Roast: Place the chicken pieces and vegetables in a single layer on a large roasting pan or baking sheet. Tuck lemon slices under and around the chicken.
- Bake to Perfection: Roast for 50-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The vegetables should be tender and slightly browned. Internal temperature of the chicken should reach 165°F (74°C).
- Rest and Serve: Remove the chicken and vegetables from the oven and let them rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful meal.
Tips for Success:
- Don't overcrowd the pan: Ensure the chicken and vegetables are in a single layer for even cooking and browning. If necessary, use two baking sheets.
- Adjust seasonings: Feel free to adjust the herbs and spices to your liking. Rosemary, thyme, or a pinch of red pepper flakes would also be delicious additions.
- Add other vegetables: Broccoli, asparagus, Brussels sprouts, or sweet potatoes would also be excellent additions to this recipe.
Variations:
- Sheet Pan Lemon Herb Chicken and Veggies: For even quicker cleanup, line your baking sheet with parchment paper.
- One-Pan Mediterranean Chicken and Rice: Add 1 cup of uncooked rice to the pan with the vegetables for a complete one-pan meal. Adjust cooking time accordingly.
- Chicken and Veggie Skewers: Cut the chicken and vegetables into bite-sized pieces and thread them onto skewers for grilling or baking.
Nutritional Information (per serving, approximate):
This information is based on a 6-serving recipe and may vary depending on the specific ingredients used.
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This Lemon Herb Roasted Chicken and Veggies recipe is a delicious and healthy addition to any meal plan. Enjoy the fresh flavors and the ease of preparation. This recipe is perfect for busy weeknights and can be easily adapted to your taste preferences.
Downloadable Recipe PDF:
[Insert Link to PDF Here] (This would be a link to a PDF file containing the recipe in a printable format). This PDF is perfect for easy access and printing! Enjoy!