Tired of endless dishes and complicated recipes? Craving a healthy, delicious, and easy dinner that doesn't take all night? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe from Polly O's Cookbook is your new go-to for quick dinner ideas and homemade cooking at its finest. It's a complete meal, packed with flavor, and requires minimal cleanup – what's not to love? This recipe delivers a delicious, healthy meal perfect for busy weeknights.
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 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 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 veggies cook evenly.
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Prepare the vegetables: Wash and chop your potatoes, carrots, and red onion. The size of your cuts will influence cooking time, so aim for relatively even pieces for consistent doneness.
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Season the chicken: In a large bowl, toss the chicken pieces with olive oil, minced garlic, salt, and pepper. Ensure each piece is well coated for maximum flavor.
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Assemble the roasting pan: Arrange the potatoes, carrots, and red onion in a large roasting pan. Tuck the lemon slices amongst the vegetables. Place the seasoned chicken pieces on top of the vegetables.
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Add herbs: Scatter the rosemary and thyme sprigs over the chicken and vegetables. This step adds a lovely aroma and enhances the overall taste.
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Roast: Roast in the preheated oven for 50-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. Basting the chicken halfway through with the pan juices will help it stay moist.
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Finish and serve: Once cooked, remove the pan from the oven and let it rest for 10 minutes before serving. Squeeze the juice of the remaining lemon over the chicken and vegetables for an extra burst of freshness.
Cooking Tips for Perfect Results:
- For crispier skin: Pat the chicken dry with paper towels before seasoning.
- Don't overcrowd the pan: Ensure there's enough space between the chicken pieces and vegetables for even browning.
- Use a meat thermometer: This ensures your chicken is cooked to a safe internal temperature.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Different herbs: Experiment with other herbs like oregano or sage.
- Sheet pan option: For easier cleanup, use 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 450-550
- Protein: Approximately 35-45g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 25-35g
This one-pan lemon herb roasted chicken and veggies recipe is a perfect example of delicious, healthy meals you can easily prepare at home. It's a fantastic addition to your collection of easy recipes and best recipes, ideal for busy weeknights or relaxed weekend dinners. Enjoy!