Are you tired of complicated recipes and endless cleanup? Do you crave 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 or a relaxed weekend dinner. It's a simple, flavorful dish that's packed with nutrients and requires minimal effort. Get ready to experience the joy of homemade cooking with this easy recipe!
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 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. This is a great time to put on some music and enjoy the cooking process!
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and red onion with olive oil, Italian herbs, garlic powder, salt, and pepper. Make sure the vegetables are evenly coated.
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Arrange & Roast: Arrange the vegetables in a single layer in a large roasting pan or baking dish. Place the chicken thighs on top of the vegetables. Tuck lemon slices underneath and around the chicken.
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Bake: Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Baste the chicken and vegetables with the pan juices halfway through cooking for extra flavor.
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Finishing Touch: Once cooked, remove the pan from the oven and let it rest for 5-10 minutes before serving. Squeeze the juice of the remaining lemon over the chicken and vegetables for a burst of fresh citrus flavor.
Tips for Success:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two pans.
- Adjust seasonings: Feel free to adjust the herbs and spices to your liking. A sprinkle of paprika or cayenne pepper adds a nice kick.
- Use bone-in chicken: Bone-in chicken thighs provide more flavor and stay juicier during roasting.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use different herbs: Experiment with different herb combinations, such as rosemary and garlic, or thyme and lemon.
- Make it spicy: Add a pinch of red pepper flakes for a spicy kick.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 20-25g
This one-pan lemon herb roasted chicken and veggies recipe is a simple, healthy, and delicious meal that's perfect for any occasion. It's a fantastic example of quick dinner ideas and easy recipes that deliver big on flavor. Enjoy this delicious dish and let us know how you liked it in the comments below! We love hearing from our readers and seeing your culinary creations!