Are you looking for a quick dinner idea that's both healthy and incredibly flavorful? Do you dream of homemade cooking without spending hours in the kitchen? Then look no further! This one-pan lemon herb roasted chicken and veggies is the perfect recipe for busy weeknights, romantic dinners, or simply satisfying your craving for a delicious, healthy meal. It's unbelievably easy to make, requiring minimal cleanup, and bursting with fresh, vibrant flavors that will leave you wanting more. Get ready to fall in love with this simple yet elegant dish!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use pre-cut pieces
- 1 lemon, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 onion, cut into wedges
- Fresh parsley, chopped (for garnish)
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and thoroughly dry the chicken pieces. This helps them crisp up nicely.
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Season the Chicken: In a large bowl, toss the chicken pieces with olive oil, oregano, thyme, garlic powder, salt, and pepper. Ensure the chicken is evenly coated with the seasoning.
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Assemble the Pan: Place the potatoes, carrots, and onion wedges in a large roasting pan. Arrange the seasoned chicken pieces on top of the vegetables. Tuck lemon slices between the chicken and vegetables.
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Roast to Perfection: Roast in the preheated oven for 45-55 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
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Rest & Serve: Remove the roasting 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. Garnish with fresh parsley before serving.
Cooking Tips for a Perfect Dish:
- Don't overcrowd the pan: Ensure there's enough space between the chicken pieces and vegetables for even cooking. If necessary, use two roasting pans.
- Check for doneness: Use a meat thermometer to ensure the chicken is cooked through. Overcooked chicken will be dry, while undercooked chicken is unsafe to eat.
- Add more vegetables: Feel free to add other vegetables like broccoli, bell peppers, or zucchini. Adjust cooking time as needed depending on the vegetables used.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the seasoning for a spicy kick.
- Herb Variations: Experiment with different herbs like rosemary, sage, or marjoram.
- Citrus Twist: Add other citrus fruits like oranges or grapefruits along with the lemon.
Nutritional Information (per serving, approximate):
This recipe provides a good source of protein, fiber, and essential vitamins and minerals. The exact nutritional content will vary depending on the size of the chicken and the amount of vegetables used. However, a general estimate per serving is:
- Calories: Approximately 400-500
- Protein: Approximately 35-45 grams
- Fat: Approximately 20-25 grams
- Carbohydrates: Approximately 20-25 grams
This easy one-pan recipe is perfect for busy weeknights, healthy eating, and impressing your loved ones. Enjoy this delicious and simple meal, and remember, the best recipes are often the ones that are shared with love!