Are you searching for inspiration to fill your brand-new recipe book from Hobby Lobby? Or maybe you're looking for delicious and easy recipes to jot down? Whatever your reason, you've come to the right place! This blog post isn't about finding recipes at Hobby Lobby (though they might have some cute recipe card holders!), but rather about creating your own collection of amazing, homemade dishes worthy of being showcased in your beautiful new book. We're diving into a simple yet incredibly satisfying recipe that's perfect for beginners and experienced cooks alike: One-Pan Lemon Herb Roasted Chicken and Veggies.
One-Pan Lemon Herb Roasted Chicken and Veggies: A Simple, Delicious Meal
This recipe is a fantastic example of healthy meals and quick dinner ideas. It's all cooked on one pan, minimizing cleanup and maximizing flavor! The combination of tender chicken, roasted vegetables, and bright lemon herb seasoning makes it a delightful dish for any night of the week. It's a perfect recipe to kickstart your homemade cooking journey.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 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 juiced, one thinly sliced
- 2 tbsp olive oil
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, basil)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast perfectly.
- Prepare the vegetables: Wash and chop all your vegetables according to the ingredient list.
- Marinate the chicken: In a large bowl, toss the chicken pieces with olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Make sure the chicken is evenly coated.
- Combine everything: Add the prepared vegetables to the bowl with the marinated chicken. Toss gently to combine.
- Roast: Spread the chicken and vegetables in a single layer on a large baking sheet. Arrange the lemon slices on top.
- Bake: Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. You can check the chicken's internal temperature with a meat thermometer; it should reach 165°F (74°C).
Cooking Tips for Best Results:
- Don't overcrowd the pan: Ensure the chicken and vegetables are in a single layer for even cooking. If necessary, use two baking sheets.
- Adjust cooking time: Depending on the size of your vegetables and chicken pieces, you may need to adjust the cooking time slightly.
- Add other vegetables: Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
Delicious Variations:
- Spicy kick: Add a pinch of red pepper flakes to the marinade for a spicy twist.
- Different herbs: Experiment with different herbs like rosemary or parsley.
- Sheet pan fajitas: Use chicken strips instead of chunks and serve in tortillas with your favorite toppings!
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-40g
- Fat: 15-20g
- Carbohydrates: 20-25g
This easy recipe is perfect for adding to your new recipe book. Remember, cooking is a journey of discovery! Don't be afraid to experiment and adapt recipes to your own tastes. Happy cooking, and enjoy filling your Hobby Lobby recipe book with your culinary creations!