Are you tired of complicated recipes and endless cleanup? Do you crave a healthy, delicious meal that's ready in under an hour? Then look no further! This one-pan lemon herb roasted chicken and veggies is the perfect solution for busy weeknights. It's packed with flavor, requires minimal cleanup, and is surprisingly easy to make, even for beginner cooks. This recipe is a fantastic example of quick dinner ideas and healthy meals all rolled into one delicious dish. Get ready to elevate your weeknight dinners with this simple yet stunning recipe!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Step 1: Prep the Veggies
Preheat your oven to 400°F (200°C). Wash and chop all your vegetables according to the ingredient list. This is a great time to put on some music and get those chopping skills working!
Step 2: Marinate the Chicken
In a large bowl, toss the chicken thighs with olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Make sure the chicken is evenly coated. This simple marinade adds tons of flavor!
Step 3: Assemble the One-Pan Wonder
Spread the prepared vegetables in a single layer on a large baking sheet or roasting pan. Arrange the marinated chicken thighs on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables for extra flavor and visual appeal.
Step 4: Roast to Perfection
Roast for 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. You can check the chicken's doneness with a meat thermometer for accurate results.
Step 5: Serve and Enjoy!
Remove the pan from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately and enjoy this easy, healthy, and delicious meal!
Cooking Tips for Perfect Results:
- For extra crispy skin, pat the chicken thighs dry with paper towels before marinating.
- Don't overcrowd the baking sheet. Ensure the chicken and vegetables are in a single layer for even cooking.
- If you prefer a stronger lemon flavor, add more lemon juice or zest.
- Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the marinade for a little kick.
- Garlic Lovers: Add extra garlic cloves to the vegetables or mince some fresh garlic into the marinade.
- Different Herbs: Experiment with different herbs like paprika, sage, or parsley.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: Approximately 35-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-25g
This one-pan roasted chicken and vegetable recipe is a perfect example of delicious dishes made easy. It's a fantastic option for homemade cooking, providing a healthy and satisfying meal without hours of preparation. Enjoy!