Are you dreaming of a beautifully presented, healthy, and utterly delicious weeknight meal? Then look no further! This Rifle Paper Co. inspired Lemon Herb Roasted Chicken and Veggies recipe is your answer. Imagine vibrant colors, fresh herbs, and the irresistible aroma of roasted chicken filling your kitchen. This easy recipe is perfect for busy weeknights, yet elegant enough to impress guests. It's homemade cooking at its finest, a delicious dish that’s both healthy and satisfying.
A Touch of Rifle Paper Charm
This recipe isn't just about the food; it's about the experience. Inspired by the whimsical and colorful designs of Rifle Paper Co., we're aiming for a meal that's as visually appealing as it is tasty. Think of it as a little bit of artistic flair in your everyday cooking – a way to brighten your dinner table and elevate your weeknight routine. This quick dinner idea is all about simplicity and fresh ingredients, creating a healthy meal that's as delightful to look at as it is to eat.
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
Instructions:
Preparing the Chicken:
- Preheat your oven to 400°F (200°C).
- Place the lemon slices, rosemary, and thyme inside the chicken cavity.
- In a small bowl, combine olive oil, minced garlic, salt, and pepper.
- Rub the mixture all over the chicken, ensuring it's evenly coated.
Roasting the Chicken and Vegetables:
- In a large roasting pan, toss the potatoes, carrots, and red onion with a little olive oil, salt, and pepper.
- Place the chicken on top of the vegetables.
- Roast for 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving.
Tips for Success:
- For extra flavor, you can add other herbs like parsley or oregano.
- Don't overcrowd the roasting pan; this ensures even cooking.
- If your vegetables are cooking faster than the chicken, simply remove them from the pan earlier.
- Basting the chicken halfway through cooking will help it stay moist.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the herb mixture for a spicy kick.
- Different Vegetables: Feel free to substitute other vegetables like Brussels sprouts, broccoli, or sweet potatoes.
- Sheet Pan Dinner: For even easier cleanup, roast everything on a single large sheet pan.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the size of the chicken and the specific ingredients used.
- Calories: Approximately 400-500
- Protein: Approximately 35-45g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-25g
This Rifle Paper Co. inspired Lemon Herb Roasted Chicken and Veggies is a truly delightful recipe – perfect for a cozy night in or a special occasion. Enjoy the process of creating this beautiful and tasty meal, and savor every bite! It’s a guaranteed crowd-pleaser, an easy recipe that's perfect for beginners and seasoned cooks alike. This healthy meal is certain to become a favorite in your recipe box.