Are you tired of endless dishes and complicated recipes? Craving a healthy, delicious meal that's ready in under an hour? Then look no further! This one-pan lemon herb roasted chicken and veggies is the perfect solution for a quick and easy dinner, packed with flavor. It's a fantastic example of homemade cooking at its finest, and it's so simple, even beginner cooks will feel like pros! This recipe is a perfect example of delicious dishes you can whip up without spending hours in the kitchen.
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 baby 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
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, basil, thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. Pat the chicken pieces dry with paper towels. This helps them crisp up nicely.
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Marinate (Optional but Recommended): In a large bowl, toss the potatoes, carrots, and onion with 1 tablespoon of olive oil, half the minced garlic, half the salt, and half the pepper. This step adds extra flavor. Let it sit while you prepare the chicken.
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Season the Chicken: In a separate bowl, toss the chicken pieces with the remaining olive oil, minced garlic, salt, pepper, and Italian herbs.
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Assemble & Roast: Place the seasoned chicken pieces in a large roasting pan. Arrange the seasoned vegetables around the chicken. Tuck the lemon slices amongst the chicken and vegetables.
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Bake: Roast for 50-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken and vegetables with the pan juices halfway through cooking will enhance the flavors and ensure everything cooks evenly.
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Finish & Serve: Once cooked, remove the pan from the oven and let it rest for 10 minutes before serving. Squeeze the juice of the remaining lemon over the chicken and vegetables for extra zing.
Cooking Tips for the Best Results:
- Bone-in vs. Boneless: Both bone-in and boneless chicken work well in this recipe. Bone-in chicken will take slightly longer to cook and will yield more flavorful, juicy meat.
- Vegetable Variety: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Herb Variations: Experiment with different herbs and spices to create your own unique flavor profile. Rosemary and paprika would be delicious additions!
- 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.
Nutritional Information (per serving, approximate):
This recipe serves 4. Nutritional information will vary depending on the size of the chicken and the specific vegetables used. However, expect a meal relatively high in protein and rich in vitamins and minerals from the vegetables. A single serving is likely to contain approximately 400-500 calories, with a good balance of protein, carbohydrates, and healthy fats. It’s always recommended to use a nutritional calculator for precise values based on your specific ingredients.
Variations:
- Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the chicken marinade for a spicy kick.
- Mediterranean: Substitute Italian herbs with a blend of Greek herbs like oregano, thyme, and rosemary. Add some Kalamata olives and feta cheese during the last 15 minutes of cooking.
This one-pan wonder is a perfect example of easy recipes that don't compromise on taste or health. It's a great quick dinner idea, perfect for busy weeknights. Enjoy this simple yet satisfying meal, and let us know your thoughts in the comments below!