Are you tired of spending hours in the kitchen after a long day? Do you crave delicious, healthy meals without the endless chopping and cleanup? Then you're in the right place! This recipe is perfect for lazy cooks – it's incredibly simple, requires minimal cleanup, and delivers a flavourful, satisfying dinner. Get ready for one-pan lemon herb roasted chicken and veggies, a healthy and delicious meal that's ready in under an hour! This easy recipe is perfect for busy weeknights and is a great example of homemade cooking at its finest. It's one of the best recipes for those seeking quick dinner ideas and healthy meals.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use pre-cut pieces
- 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
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare your vegetables. This is one of the easiest steps in this easy recipe.
- Combine Ingredients: In a large bowl, toss the potatoes, carrots, and onion with olive oil, minced garlic, oregano, thyme, salt, and pepper. Make sure the vegetables are evenly coated.
- Arrange in Pan: Spread the vegetables in a single layer in a large roasting pan or baking sheet. Place the chicken pieces on top of the vegetables.
- Lemon Infusion: Tuck the lemon slices between the chicken pieces and vegetables. Pour the lemon juice evenly over the chicken and vegetables.
- Roast: Roast for 50-60 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).
- Rest & Serve: Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Cooking Tips for this Easy Recipe:
- For extra crispy skin: Pat the chicken dry with paper towels before placing it in the oven.
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two pans.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes for a spicy kick.
- Herbs de Provence: Substitute the oregano and thyme with 1 tablespoon of Herbs de Provence for a different flavour profile.
- Root Vegetable Roast: Replace the carrots and potatoes with other root vegetables like parsnips or sweet potatoes.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and the specific ingredients used. However, a rough estimate per serving is:
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-30g
- Carbohydrates: Approximately 20-30g
This one-pan lemon herb roasted chicken and veggies recipe is a perfect example of delicious dishes you can create quickly and easily. It's a healthy and satisfying meal that's perfect for busy weeknights. Enjoy!