Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a complete meal, packed with flavor, minimal cleanup, and perfect for busy weeknights. This recipe is a staple in my collection of easy recipes and healthy meals, and I'm thrilled to share it with you. It's a surefire way to elevate your homemade cooking game!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 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
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 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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Season the Chicken: In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, half the Italian herbs, half the garlic powder, half the salt, and half the pepper. Ensure the chicken is evenly coated.
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Assemble the Pan: Place the potatoes, carrots, and onion wedges in a large roasting pan or baking dish. Drizzle with the remaining olive oil. Sprinkle with the remaining Italian herbs, garlic powder, salt, and pepper.
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Arrange & Roast: Arrange the seasoned chicken pieces on top of the vegetables. Tuck the lemon slices amongst the vegetables and chicken. Pour the juice of one lemon over everything.
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Bake to Perfection: Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. For crispier skin, you can broil the chicken for the last 5 minutes, keeping a close eye to prevent burning.
Cooking Tips for Delicious Dishes:
- For extra flavor: Marinate the chicken for at least 30 minutes before roasting.
- Don't overcrowd the pan: Ensure there's enough space between the chicken pieces and vegetables for even cooking.
- Use a meat thermometer: This ensures your chicken is cooked to a safe internal temperature.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Different herbs: Experiment with different herbs like rosemary, sage, or parsley.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the size of the chicken and the specific ingredients used.
- Calories: Approximately 400-500
- Protein: Approximately 35-45g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-25g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic example of quick dinner ideas that are both healthy and delicious. It's a complete meal, easily adaptable to your preferences, and perfect for busy weeknights. Enjoy!