Are you craving a delicious, healthy, and incredibly easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is a lifesaver for busy cooks who don't want to sacrifice flavor or nutrition. It's a complete meal, ready in under an hour, and requires minimal cleanup – the ultimate win-win! This recipe is perfect for those seeking quick dinner ideas or easy recipes for healthy meals. Get ready to impress your family with this simple yet stunning homemade cooking creation. It's one of the best recipes you'll find for a satisfying and flavorful meal.
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly and achieve that perfect golden-brown finish.
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Prepare the chicken: Place the chicken in a large roasting pan. Stuff the cavity with half of the lemon slices, 2 sprigs of rosemary, and 2 sprigs of thyme. This infuses the chicken with incredible flavor.
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Prepare the vegetables: In a large bowl, toss the potatoes, carrots, onion, and minced garlic with olive oil, salt, pepper, the remaining lemon slices, rosemary, and thyme.
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Arrange and roast: Arrange the vegetables around the chicken in the roasting pan. Ensure the vegetables are spread out in a single layer for even cooking.
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Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. You can use a meat thermometer to check the chicken's doneness.
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Rest and serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately with the roasted vegetables.
Cooking Tips for Perfect Results:
- Pat the chicken dry: This helps the skin crisp up beautifully during roasting.
- Don't overcrowd the pan: Ensure the vegetables are in a single layer for even cooking. If necessary, use two roasting pans.
- Use a meat thermometer: This guarantees perfectly cooked chicken every time.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and your oven.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use different herbs: Experiment with other herbs like oregano, sage, or parsley.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it a complete meal: Serve with a side of rice or quinoa for a more substantial meal.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 25-30g
This one-pan lemon herb roasted chicken and veggies recipe is a simple, delicious, and healthy meal perfect for any night of the week. Enjoy! It’s a fantastic example of easy recipes that deliver big on flavor and convenience. This recipe is sure to become a staple in your weekly meal rotation – a testament to the power of homemade cooking. It's truly among the best recipes for a balanced and satisfying dinner.