Are you tired of endless scrolling through food recipes, searching for something quick, healthy, and delicious? Do you dream of homemade cooking without the hours spent in the kitchen? Then you've come to the right place! This recipe, inspired by the vibrant cooking community on YouTube, is a simple, one-pan wonder that delivers big on flavor and ease. Get ready to elevate your weeknight dinners with this stunning lemon herb roasted chicken and veggies – a perfect example of easy recipes that don't compromise on taste.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and drumsticks
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large red 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 blend of rosemary, thyme, and oregano)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast perfectly. While the oven heats, prep your ingredients for a smooth cooking process.
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Prepare the vegetables: Wash and chop your potatoes, carrots, and red onion. Toss them in a large bowl with 1 tablespoon of olive oil, half the garlic powder, a quarter of the salt, and a pinch of pepper.
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Season the chicken: Pat the chicken pieces dry with paper towels. In a separate bowl, combine the remaining olive oil, lemon juice, dried herbs, garlic powder, salt, and pepper. Rub this mixture generously over the chicken.
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Assemble the one-pan wonder: Arrange the seasoned vegetables in a single layer in a large roasting pan or baking sheet. Place the chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables for extra flavor and visual appeal.
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Roast to perfection: 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. You can use a meat thermometer to ensure the chicken is perfectly cooked. Basting the chicken halfway through cooking with pan juices adds extra moisture and flavor.
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Rest and serve: Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. Serve immediately and enjoy your delicious, healthy meal!
Cooking Tips for Best Results:
- Don't overcrowd the pan: Ensure your vegetables and chicken are in a single layer for even cooking. If necessary, use two baking sheets.
- Adjust cooking time: Cooking times may vary depending on the size of your chicken and vegetables. Use a meat thermometer for accuracy.
- Add extra veggies: Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
- Use fresh herbs: If you have fresh herbs on hand, substitute 1 tablespoon of fresh herbs for the dried herbs.
Variations:
- Spicy kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the chicken marinade for a spicy twist.
- Mediterranean flair: Substitute oregano and thyme for rosemary and add Kalamata olives and feta cheese to the vegetables.
- Different proteins: Replace chicken with turkey, pork chops, or sausages for a variation on this easy recipe.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and portion sizes. Use a nutrition calculator for a precise estimate based on your specific ingredients and serving sizes. Generally, this dish provides a good source of protein, fiber, and vitamins.
This one-pan lemon herb roasted chicken and veggies is a perfect example of quick dinner ideas that are both healthy and delicious. It's a complete meal ready in under an hour, making it ideal for busy weeknights. Enjoy this easy and satisfying dish, perfect for homemade cooking enthusiasts of all levels!