Are you craving a healthy, flavorful, and easy dinner that doesn't involve a mountain of dishes? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a complete meal, packed with goodness, and requires minimal cleanup – perfect for busy weeknights or a relaxed weekend supper. This recipe is a fantastic example of healthy meals that are also incredibly delicious and surprisingly quick to prepare. Get ready to enjoy a simple, homemade cooking experience that will impress your family and friends!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 1.5 lbs bone-in, skin-on chicken thighs and drumsticks
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly and get that lovely golden-brown roast.
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Prepare the vegetables: Wash and chop your potatoes, carrots, and red onion. Make sure the pieces are roughly the same size so they cook at a similar rate.
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Season the chicken: In a large bowl, toss the chicken pieces with olive oil, minced garlic, oregano, thyme, salt, and pepper. Ensure the chicken is well coated.
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Assemble the pan: Arrange the potatoes, carrots, and red onion in a single layer in a large roasting pan or baking dish. Place the seasoned chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
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Roast: Pour the lemon juice evenly over the chicken and vegetables. Roast for 50-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. If the vegetables are browning too quickly, you can loosely tent the pan with foil.
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Rest and serve: Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Cooking Tips for Perfect Results:
- For extra flavor, marinate the chicken for at least 30 minutes before roasting.
- Don't overcrowd the pan; this will prevent even cooking. If necessary, use two pans.
- Use a meat thermometer to ensure the chicken is cooked through. This is crucial for food safety.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- A sprinkle of fresh herbs like rosemary or parsley before serving adds a beautiful finishing touch.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the chicken seasoning.
- Mediterranean Twist: Substitute oregano and thyme with Italian herbs and add some Kalamata olives and feta cheese during the last 15 minutes of cooking.
- Sheet Pan Dinner: If you prefer, you can cook this on a large baking sheet instead of a roasting pan.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and the specific ingredients used. However, a general estimate per serving is:
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This one-pan lemon herb roasted chicken and veggies recipe offers a simple yet satisfying quick dinner idea that's perfect for busy weeknights. The best recipes are often the easiest, and this one certainly delivers on both flavor and convenience. Enjoy!