Tired of endless dishes piling up after dinner? Craving a healthy and delicious meal without spending hours in the kitchen? Then this one-pan cast iron lemon herb roasted chicken and veggies recipe is your answer! This easy recipe is perfect for busy weeknights, delivering a flavorful and satisfying dinner with minimal cleanup. It’s a fantastic example of homemade cooking at its best, showcasing the versatility of a cast iron skillet for creating impressive and healthy meals.
Why This Recipe is a Winner
This recipe ticks all the boxes: it's quick, easy, healthy, and unbelievably delicious. The cast iron skillet ensures even cooking, resulting in perfectly roasted chicken with crispy skin and tender vegetables. The bright lemon herb flavor elevates the dish, making it a vibrant and satisfying meal. This recipe provides quick dinner ideas that are perfect for busy weeknights while showing you the best recipes for simple homemade cooking.
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon salt
- 1/2 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 dry with paper towels – this is crucial for crispy skin!
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Season the Chicken: Place the chicken in your cast iron skillet. Rub the olive oil all over the chicken, then sprinkle generously with salt, pepper, and Italian herbs. Stuff some lemon slices inside the chicken cavity.
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Arrange the Vegetables: Arrange the potatoes, carrots, and onion wedges around the chicken in the skillet. Scatter the minced garlic over the vegetables. Tuck remaining lemon slices amongst the vegetables.
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Roast to Perfection: Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. You can baste the chicken with pan juices halfway through for extra flavor and moisture.
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Rest & Serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately with the roasted vegetables.
Cooking Tips for Cast Iron Success:
- Seasoning your cast iron skillet: If your skillet is new, season it properly before use for optimal cooking and easy cleanup.
- Even cooking: Ensure your vegetables are roughly the same size to ensure even roasting.
- Don't overcrowd the pan: Overcrowding can lead to steaming instead of roasting.
- Basting: Basting the chicken with pan juices adds moisture and flavor.
- Check for doneness: Use a meat thermometer to ensure the chicken is cooked through to avoid undercooking.
Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Different vegetables: Feel free to substitute your favorite vegetables, such as broccoli, Brussels sprouts, or sweet potatoes.
- Herbs: Experiment with different herbs to find your perfect flavor combination. Fresh herbs are always a great addition!
- Citrus twist: Try adding orange slices instead of lemon, or a combination of both.
Nutritional Information (Approximate, per serving):
This will vary depending on the size of the chicken and the portion size. This is an estimate for a 4-serving recipe.
- Calories: Approximately 450-500 calories
- Protein: Approximately 40-50 grams
- Fat: Approximately 20-25 grams
- Carbohydrates: Approximately 25-30 grams
This one-pan wonder is a testament to the beauty of simple, healthy food recipes. It's a delicious and satisfying meal that's perfect for any night of the week. Enjoy!