Are you craving a delicious, healthy, and incredibly easy dinner that’s ready in under an hour? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is a Mycleo TV kitchen staple, perfect for busy weeknights or a relaxed weekend meal. It’s bursting with fresh flavors, minimal cleanup, and is guaranteed to become a family favorite. Get ready to elevate your weeknight dinners with this simple yet satisfying dish!
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 lemon, thinly sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Get Started: Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly and get beautifully browned.
Prep the Chicken: Pat the chicken thighs dry with paper towels. This helps them crisp up nicely in the oven. Season generously with salt and pepper.
Assemble the Pan: In a large roasting pan or baking dish, toss the potatoes and carrots with 1 tablespoon of olive oil, salt, and pepper. Arrange the vegetables in a single layer.
Layer and Season: Place the chicken thighs on top of the vegetables. Tuck the lemon slices and herbs around the chicken. Drizzle the remaining olive oil over the chicken and vegetables. Sprinkle with minced garlic.
Roast to Perfection: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. You can check the chicken's doneness with a meat thermometer.
Rest and Serve: Once cooked, remove the pan from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Cooking Tips for Success:
- Bone-in vs. Boneless: Bone-in chicken thighs are recommended for this recipe as they stay juicier and more flavorful during roasting.
- Don't Overcrowd the Pan: Ensure the vegetables and chicken are in a single layer to allow for even cooking and browning. If necessary, use two pans.
- Adjust Seasoning: Feel free to adjust the herbs and spices to your liking. Dried herbs can be substituted, using about 1/3 the amount.
- Add Other Veggies: Broccoli florets, Brussels sprouts, or bell peppers would be delicious additions to this recipe.
Delicious Variations:
- Mediterranean Twist: Add Kalamata olives, sun-dried tomatoes, and oregano for a Mediterranean flair.
- Spicy Kick: Incorporate a pinch of red pepper flakes for a little heat.
- Sweet and Savory: Add a drizzle of honey or maple syrup during the last 10 minutes of cooking for a touch of sweetness.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 400-450
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 20-25g
This easy one-pan lemon herb roasted chicken and veggies recipe is a fantastic example of delicious and healthy homemade cooking. It's a quick dinner idea that's perfect for busy weeknights, offering a complete meal with minimal effort. Enjoy!