Are you craving a delicious, healthy, and easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is the perfect solution for busy weeknights. It's packed with flavor, requires minimal cleanup, and is a fantastic example of homemade cooking at its finest. This recipe is a testament to how simple ingredients can create truly delicious dishes. Get ready to enjoy a quick dinner idea that's both satisfying and good for you!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken thighs and 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 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection.
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Prepare the vegetables: In a large bowl, toss the potatoes, carrots, and red onion with 1 tablespoon of olive oil, salt, and pepper. Make sure the vegetables are evenly coated.
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Season the chicken: In a separate bowl, toss the chicken pieces with the remaining olive oil, minced garlic, Italian herbs, salt, and pepper. Ensure each piece is well seasoned for maximum flavor.
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Assemble the one-pan meal: Spread the vegetables in a single layer in a large roasting pan or baking dish. Arrange the chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
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Roast: Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. Basting the chicken and vegetables halfway through with the pan juices will add extra flavor and moisture.
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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. Squeeze the juice of the remaining lemon over the chicken and vegetables before serving.
Cooking Tips for the Best Results:
- For crispier chicken skin: Pat the chicken pieces dry with paper towels before seasoning and roasting.
- Don't overcrowd the pan: Ensure the chicken and vegetables 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 or a dash of your favorite hot sauce to the chicken seasoning.
- Different herbs: Experiment with different herbs like rosemary, sage, or parsley.
- Citrus twist: Add some orange slices along with the lemon for a zestier flavor.
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, healthy, and delicious meal that's perfect for any night of the week. It's a great example of easy recipes that deliver big on flavor, making it a go-to for busy individuals and families alike. Enjoy!