Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This Pioneer Woman-inspired one-pan roasted chicken and vegetable recipe is your answer. It’s a simple, flavorful dish that requires minimal cleanup – perfect for busy weeknights or a relaxed weekend meal. This recipe is packed with fresh herbs, zesty lemon, and tender chicken, all roasted to perfection on a single pan. Get ready for a truly satisfying and delicious homemade meal that will quickly become a family favorite. It's a fantastic example of easy recipes and healthy meals that deliver big on taste.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken breasts
- 1 lemon, thinly sliced
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 medium onion, cut into wedges
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh 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 roast evenly and achieve that perfect golden-brown color.
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Prepare the vegetables: Wash and chop your potatoes, carrots, and onion. This is a great time to get the kids involved in the cooking process!
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Toss the vegetables: In a large bowl, toss the prepared vegetables with 1 tablespoon of olive oil, salt, and pepper. Make sure the vegetables are evenly coated.
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Arrange in the pan: Spread the vegetables in a single layer in a large roasting pan or baking sheet. This allows for even cooking and browning.
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Prepare the chicken: Pat the chicken pieces dry with paper towels. This helps them crisp up beautifully. Season generously with salt and pepper.
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Arrange the chicken: Place the chicken pieces on top of the vegetables. Tuck the lemon slices around the chicken and vegetables. Scatter the rosemary and thyme sprigs over everything.
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Drizzle with olive oil: Drizzle the remaining tablespoon of olive oil over the chicken and vegetables.
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Roast: 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. Cooking time may vary slightly depending on the size of your chicken and oven.
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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 extra flavor, marinate the chicken for a few hours or overnight in a mixture of olive oil, lemon juice, garlic, and herbs.
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- If you don't have fresh herbs, you can use dried herbs instead. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
- To check for doneness, use a meat thermometer inserted into the thickest part of the chicken thigh.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the vegetables for a spicy kick.
- Mediterranean Twist: Add some chopped Kalamata olives, sun-dried tomatoes, and feta cheese to the roasting pan for a delicious Mediterranean-inspired twist.
- Garlic Lover's Delight: Add a few cloves of minced garlic to the vegetables for extra garlic flavor.
Nutritional Information (per serving, approximate):
This will vary based on the size of your chicken and the specific vegetables used. However, a general estimate per serving would be:
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 20-30g
This delicious and easy one-pan roasted chicken and vegetable recipe is perfect for a quick and healthy weeknight dinner, a simple and satisfying weekend meal, or even a casual get-together. Enjoy this simple yet flavorful recipe; it's a great addition to your collection of quick dinner ideas and best recipes. Happy cooking!