Tired of endless dishes and complicated recipes? Craving 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 a complete meal, packed with flavor, and surprisingly easy to make – even for beginner cooks. Get ready to enjoy a simple, satisfying, and healthy dinner that’s both delicious and impressive. This recipe is a go-to for easy recipes, healthy meals, 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 tbsp olive oil
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
Get Started: Preheat your oven to 400°F (200°C). This is a crucial step for achieving perfectly roasted chicken and tender vegetables.
Prep the Veggies: In a large bowl, toss the potatoes, carrots, and red onion with 1 tablespoon of olive oil, half the garlic powder, half the salt, and a quarter of the pepper. Make sure the vegetables are evenly coated. This step ensures even cooking and delicious flavor.
Prepare the Chicken: Place the chicken thighs in the same bowl and toss gently with the remaining olive oil, garlic powder, salt, pepper, and Italian herbs. Don't overcrowd the pan; if necessary, use two pans.
Assemble and Roast: Arrange the vegetables in a single layer in a large roasting pan or baking sheet. Place the chicken thighs on top of the vegetables. Tuck the lemon slices between the chicken and vegetables. This adds a burst of fresh citrus flavor.
Bake to Perfection: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken and vegetables halfway through with the lemon juice will enhance the flavors and keep them moist.
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. Serve immediately and enjoy your homemade cooking masterpiece!
Tips for Success:
- Don't overcrowd the pan: Overcrowding can lead to steaming instead of roasting, resulting in soggy vegetables and undercooked chicken.
- Use bone-in, skin-on chicken thighs: They are more flavorful and stay juicier than boneless, skinless breasts.
- Adjust seasoning to your taste: Feel free to add more or less herbs, garlic, or spices to suit your preference.
- Add other vegetables: Feel free to add other vegetables like broccoli, bell peppers, or zucchini.
Variations:
- Spicy Chicken and Veggies: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the chicken for a spicy kick.
- Mediterranean Twist: Use oregano, thyme, and lemon zest instead of Italian herbs. Add Kalamata olives and cherry tomatoes.
- Sheet Pan Fajitas: Use chicken breasts instead of thighs, and swap the veggies for bell peppers and onions. Serve with tortillas and your favorite toppings.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This delicious and easy one-pan recipe offers a perfect balance of flavor and nutrition, making it a fantastic addition to your repertoire of best recipes. Enjoy this simple yet impressive meal anytime! It's a great option for healthy meals, quick dinner ideas, and showcasing your homemade cooking skills.