Are you tired of the same old dinner routine? Craving a delicious, healthy meal that's also quick and easy to prepare? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is a fantastic choice for a weeknight dinner. It's packed with flavor, requires minimal cleanup, and is perfect for busy individuals or families. This recipe is a true testament to the power of simple, homemade cooking, resulting in a delicious dish that's both satisfying and healthy. Get ready to impress yourself and your loved ones with this easy recipe!
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
- 1/2 teaspoon black pepper
Instructions:
Get started: Preheat your oven to 400°F (200°C). This is a crucial step for ensuring perfectly roasted chicken and tender vegetables.
Prepare the chicken and 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.
Season the chicken: In a separate bowl, toss the chicken pieces with the remaining olive oil, minced garlic, Italian herbs, salt, and pepper. Ensure each piece is well seasoned.
Assemble and roast: Arrange the 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 around the chicken and vegetables.
Bake to perfection: Roast for 45-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C). For extra flavor, during the last 15 minutes of cooking, baste the chicken with the lemon juice.
Serve and enjoy: Once cooked, let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Garnish with fresh herbs if desired, and enjoy your delicious and healthy meal!
Tips for the Best Results:
- For crispier chicken skin, pat the chicken pieces dry with paper towels before seasoning.
- Don't overcrowd the roasting pan. Ensure the vegetables and chicken have enough space for even cooking.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- If you prefer a more intense lemon flavor, add the zest of one lemon to the chicken seasoning.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the chicken seasoning for a spicy kick.
- Mediterranean Twist: Use Greek herbs like oregano, rosemary, and thyme, and add some Kalamata olives and feta cheese during the last 15 minutes of cooking.
- Sheet Pan Dinner Hack: This recipe works perfectly as a sheet pan dinner for easier clean-up!
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and the specific ingredients used. However, a serving is likely to contain approximately:
- Calories: 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 20-30g
This easy, healthy, and delicious one-pan roasted chicken and vegetable recipe is perfect for a quick weeknight dinner or a satisfying weekend meal. It's a complete meal in one pan, minimizing cleanup and maximizing flavor. Give it a try and let us know what you think! Happy cooking!