Are you tired of endless meal prep and complicated recipes? Craving a delicious, healthy, and easy dinner that the whole family will love? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your new weeknight go-to. It's a simple, flavorful dish that's packed with goodness and requires minimal cleanup – a true win-win! Get ready to elevate your weeknight dinners with this incredibly satisfying and healthy meal. This recipe is perfect for busy weeknights, and it’s one of my family’s favorite easy recipes. It’s so much better than takeout!
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 2 pounds small red 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 tablespoon dried Italian herbs (or a mix of oregano, basil, thyme)
- 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 roast perfectly. While the oven is preheating, you can prep the ingredients.
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Prepare the chicken and vegetables: Pat the chicken dry with paper towels for crispy skin. Place the lemon slices inside the chicken cavity. In a large bowl, toss the potatoes, carrots, and onion with olive oil, minced garlic, Italian herbs, salt, and pepper.
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Assemble the one-pan masterpiece: Arrange the vegetables in a single layer in a large roasting pan or baking sheet. Place the chicken on top of the vegetables.
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Roast to perfection: Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. You can use a meat thermometer to ensure the chicken is cooked properly.
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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 the Best Results:
- For extra crispy skin: Increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of cooking.
- Don't overcrowd the pan: Ensure the vegetables are in a single layer for even roasting. If necessary, use two baking sheets.
- Customize your herbs: Feel free to experiment with different herbs and spices to create your own unique flavor combinations. Rosemary, sage, and paprika would all be delicious additions.
- Add other vegetables: Broccoli, Brussels sprouts, and bell peppers are all great additions to this recipe. Just be sure to adjust the cooking time accordingly.
Delicious Variations:
- Spicy Chicken and Veggies: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the vegetables for a spicy kick.
- Mediterranean Twist: Substitute the Italian herbs with Greek herbs like oregano, thyme, and marjoram. Add some Kalamata olives and feta cheese for an extra Mediterranean flair.
- Sheet Pan Dinner Make-Ahead: Prepare the chicken and vegetables the night before and store them in the refrigerator. Roast as directed the next day for a quick and easy weeknight meal.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 30-35g
This delicious and healthy one-pan roasted chicken and vegetables recipe is perfect for a quick and easy weeknight dinner. It’s a complete meal in one pan, making cleanup a breeze! Enjoy this fantastic homemade cooking experience. It’s sure to become a staple in your dinner rotation. This recipe is also great for meal prepping, providing healthy leftovers for lunch. It’s a simple recipe, even for beginner cooks. Try it today and see for yourself!