Tired of endless dishes and complicated recipes? Craving 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 goodness and requires minimal cleanup – a win-win! This easy recipe is perfect for homemade cooking enthusiasts of all levels, from beginner cooks to seasoned chefs. Get ready to elevate your dinner game with this quick dinner idea that's sure to become a family favorite.
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 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
- 1/2 teaspoon black pepper
Instructions:
-
Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables.
-
Combine Ingredients: In a large bowl, toss the potatoes, carrots, and onion with olive oil, half of the minced garlic, salt, pepper, and Italian herbs. 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.
-
Prepare Chicken: Place the chicken pieces on top of the vegetables. Tuck lemon slices underneath and around the chicken. Drizzle the chicken with the lemon juice and remaining garlic. Season generously with salt and pepper.
-
Roast: Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Cooking time may vary depending on the size of your chicken and your oven.
-
Rest & Serve: Remove the pan from the oven and let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Tips for the Best One-Pan Roasted Chicken:
- Don't overcrowd the pan: Ensure your vegetables and chicken are in a single layer for even cooking. If necessary, use two pans.
- Pat the chicken dry: Before seasoning, pat the chicken pieces dry with paper towels. This helps the skin crisp up beautifully.
- Use fresh herbs: If you have fresh herbs on hand, use about twice the amount as dried herbs for a more intense flavor.
- Adjust seasoning to your taste: Feel free to add more herbs, spices, or a pinch of red pepper flakes for extra heat.
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 like rosemary and garlic, or thyme and lemon.
- Make it a sheet pan meal: Use a large baking sheet instead of a roasting pan for easier cleanup.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 20-25g
This delicious and easy recipe is a perfect example of healthy meals that don't compromise on flavor. It’s a versatile recipe that can be adapted to your preferences and the ingredients you have on hand. Enjoy this simple yet satisfying one-pan wonder! It's a perfect example of delicious dishes easily made with simple homemade cooking techniques. This easy recipe is sure to become one of your best recipes!