Are you tired of endless meal prep and complicated recipes? Craving a healthy and flavorful dinner 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 a complete meal, packed with flavor, and incredibly easy to clean up – a win-win for everyone! This recipe is perfect for homemade cooking, making it a fantastic addition to your collection of easy recipes and quick dinner ideas.
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:
- Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection.
- Prepare the vegetables: Wash and chop all the vegetables according to the ingredient list. Make sure the pieces are relatively uniform in size for even cooking.
- Season the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Rub this mixture all over the chicken thighs.
- Assemble the one-pan meal: In a large roasting pan or baking dish, arrange the potatoes, carrots, and red onion. Place the seasoned chicken thighs on top of the vegetables. Tuck the lemon slices around the chicken and vegetables.
- Roast: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. If the vegetables start browning too quickly, you can loosely tent the pan with foil.
- Rest and serve: Once cooked, remove the pan from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Tips for Success:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even browning and cooking. If necessary, use two pans.
- Adjust seasoning to taste: Feel free to adjust the herbs and spices to your preference. A dash of paprika or cayenne pepper would add a nice kick!
- Use different vegetables: Feel free to substitute other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Sheet Pan Dinner: For even easier cleanup, use a large baking sheet instead of a roasting pan.
- Garlic Lovers: Add extra garlic cloves, either whole or minced, to the pan.
- Spicy Kick: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
This recipe provides a healthy and balanced meal. The nutritional information will vary slightly depending on the specific ingredients used and serving size. However, you can expect a serving to be relatively low in carbohydrates and high in protein, making it a perfect option for those following a healthy eating plan. A more precise nutritional breakdown can be calculated using a nutrition calculator online, simply inputting the specific ingredients and their quantities.
This one-pan lemon herb roasted chicken and veggies recipe is a simple yet delicious addition to your repertoire of food recipes and healthy meals. It's a perfect example of how delicious dishes can also be easy to prepare, making it an ideal choice for busy weeknights or a relaxed weekend dinner. Enjoy!