Are you tired of spending hours in the kitchen, only to end up with a mountain of dishes? Do you crave delicious, healthy meals without the fuss? Then this one-pan lemon herb roasted chicken and veggies recipe is perfect for you! This easy recipe is a complete weeknight dinner solution, packed with flavor and minimal cleanup. It’s the epitome of homemade cooking made simple, perfect for busy weeknights or relaxed weekend evenings. Get ready to elevate your quick dinner ideas with this crowd-pleasing dish!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use pre-cut pieces
- 1 lemon, thinly sliced
- 2 pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large 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 your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection.
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Prepare the vegetables: Wash and chop all your vegetables according to the ingredient list. Evenly distributing them on the pan ensures even cooking.
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Combine the chicken and vegetables: In a large bowl, toss the potatoes, carrots, and onion with olive oil, minced garlic, Italian herbs, salt, and pepper. Make sure the vegetables are evenly coated.
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Arrange in a roasting pan: Spread the vegetables in a single layer in a large roasting pan. Place the chicken pieces on top of the vegetables. Tuck lemon slices under and around the chicken for extra flavor and moisture.
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Roast: Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the vegetables are tender. Cooking time may vary depending on the size of your chicken. A meat thermometer inserted into the thickest part of the thigh should read 165°F (74°C).
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Rest and serve: Once cooked, remove the chicken and vegetables from the oven and let them rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
Cooking Tips for Perfect Results:
- For crispier skin: Pat the chicken dry with paper towels before placing it in the roasting pan.
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer to promote even browning and cooking.
- Use fresh herbs: If you have fresh herbs on hand, use about twice the amount as dried herbs for a more intense flavor.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers to customize your dish.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the herb mixture for a spicy kick.
- Mediterranean Twist: Substitute the Italian herbs with Greek herbs like oregano, thyme, and rosemary, and add some Kalamata olives and feta cheese during the last 15 minutes of cooking.
- Sheet Pan Dinner: You can easily adapt this recipe for a sheet pan dinner, using a large rimmed baking sheet instead of a roasting pan.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 25-30g
This one-pan lemon herb roasted chicken and veggies recipe is a simple yet delicious addition to your repertoire of healthy meals and easy recipes. It’s a perfect example of how delicious dishes can also be quick and easy to prepare, making it a go-to recipe for busy weeknights. Enjoy!