Are you tired of the same old dinner routine? Craving a delicious, healthy meal that's also quick and easy to prepare? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is the perfect solution for busy weeknights. It's a complete meal packed with flavor, requiring minimal cleanup – leaving you more time to enjoy your happy family. This recipe is perfect for those seeking easy recipes, healthy meals, and quick dinner ideas. It's a testament to the power of homemade cooking, offering delicious dishes that are surprisingly simple to create.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 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 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 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Getting Started:
- Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection.
- Wash and prepare all your vegetables. Prepping everything beforehand makes the cooking process much smoother.
Roasting the Chicken and Veggies:
- In a large bowl, toss the potatoes, carrots, and onion with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Ensure the vegetables are evenly coated.
- Place the vegetables in a single layer in a large roasting pan. This allows for even cooking and browning.
- Place the chicken pieces on top of the vegetables.
- Drizzle the remaining olive oil over the chicken.
- Sprinkle the chicken with the Italian herbs, garlic powder, remaining salt, and pepper.
- Tuck the lemon slices under and around the chicken. This adds a burst of fresh citrus flavor.
- Pour the lemon juice over the chicken and vegetables.
Baking to Perfection:
- Roast for 50-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C).
- For extra crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.
Tips for Success:
- For even cooking, ensure the chicken pieces and vegetables are in a single layer in the roasting pan. Don't overcrowd the pan.
- You can substitute other vegetables like broccoli, Brussels sprouts, or bell peppers. Feel free to experiment and create your own variations!
- If you prefer a spicier dish, add a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Mediterranean Twist: Add Kalamata olives, sun-dried tomatoes, and feta cheese.
- Spicy Kick: Include a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Herby Delight: Experiment with different herbs like parsley, sage, or chives.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-500 (depending on chicken size and portion) Protein: 30-40g Fat: 20-25g Carbohydrates: 20-30g
This one-pan lemon herb roasted chicken and veggies recipe is a true winner for busy families. It’s a delicious, healthy, and easy-to-make meal that everyone will love. Enjoy the best recipes and the time spent together! This is more than just a food recipe; it's a recipe for a happy family.