Mondays. The start of the week, often met with a sigh and the dreaded question: "What's for dinner?" Let's face it, after a busy weekend, the last thing you want is a complicated recipe. That's where this easy, healthy, and delicious one-pan lemon herb roasted chicken and veggies comes in. It's the perfect quick dinner idea, requiring minimal prep and cleanup, leaving you with more time to relax and enjoy your week. This recipe is a champion of homemade cooking, delivering restaurant-quality flavor without the restaurant-quality effort. Get ready for a flavorful and satisfying meal that's perfect for busy weeknights!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6)
- 1 lb small red potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions:
Get Started: Preheat your oven to 400°F (200°C). This simple step ensures your chicken and vegetables roast to perfection.
Prepare the Vegetables: In a large bowl, toss the potatoes, carrots, and onion with 1 tablespoon of olive oil, salt, and pepper. Make sure the vegetables are evenly coated for even cooking.
Season the Chicken: Place the chicken thighs in the same bowl and toss gently with the remaining olive oil, oregano, thyme, garlic powder, salt, and pepper. Don't overcrowd the pan; if necessary, use two pans.
Assemble and Roast: Spread the vegetables in a single layer in a large roasting pan or baking dish. Arrange the chicken thighs on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
Bake to Perfection: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. During the last 10 minutes of cooking, drizzle the lemon juice over the chicken and vegetables for extra flavor and a glossy finish.
Serve and Enjoy: Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Cooking Tips for Perfect Results:
- Don't overcrowd the pan: Overcrowding will prevent the chicken and vegetables from roasting evenly. Use two pans if necessary.
- Use bone-in, skin-on chicken thighs: They stay juicy and flavorful during roasting.
- Adjust seasonings to your taste: Feel free to add other herbs and spices, such as rosemary, paprika, or chili powder.
- Check for doneness: Use a meat thermometer to ensure the chicken is cooked through.
Variations:
- Add other vegetables: Broccoli, Brussels sprouts, bell peppers, or zucchini would be delicious additions.
- Use different herbs: Experiment with fresh herbs like rosemary, sage, or parsley.
- Make it spicier: Add a pinch of red pepper flakes or a dash of your favorite hot sauce.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 30-35g Fat: 25-30g Carbohydrates: 20-25g
This easy one-pan recipe is a fantastic example of delicious dishes that are also healthy meals. It's a great way to incorporate more vegetables into your diet while enjoying a satisfying and flavorful dinner. Perfect for a busy Monday night, or any night of the week, this recipe is sure to become a family favorite. Enjoy!