Are you tired of the same old dinner routine? Craving a delicious, healthy meal that's also incredibly easy to make? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a complete meal packed with flavor, requiring minimal cleanup – perfect for busy weeknights or a relaxed weekend dinner. This recipe is a fantastic example of easy recipes and healthy meals combined, making it a staple in any homemade cooking repertoire. It’s one of those best recipes that always delivers!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 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 tbsp olive oil
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions:
Get started: Preheat your oven to 400°F (200°C).
Prep the veggies: In a large bowl, toss the potatoes, carrots, and red onion with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Make sure the vegetables are evenly coated.
Season the chicken: In a separate bowl, drizzle the chicken thighs with the remaining olive oil. Sprinkle with Italian herbs, garlic powder, salt, and pepper. Season generously!
Assemble and roast: Arrange the seasoned vegetables in a single layer in a large roasting pan or baking sheet. Place the chicken thighs on top of the vegetables. Tuck the lemon slices around the chicken and veggies.
Bake: Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken and vegetables halfway through with the pan juices will add extra flavor and moisture.
Finish and serve: 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 an extra burst of fresh flavor.
Cooking Tips for Perfect Results:
- Don't overcrowd the pan: Ensure the chicken and vegetables are in a single layer to allow for even cooking and browning.
- Use bone-in chicken: Bone-in chicken thighs are more flavorful and stay juicier during roasting.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken pieces 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.
Delicious Variations:
- Spicy kick: Add a pinch of red pepper flakes to the chicken seasoning for a spicy twist.
- Different herbs: Experiment with different herbs like rosemary, sage, or parsley.
- Garlic lovers: Add extra garlic – minced fresh garlic or more garlic powder.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- 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 quick dinner idea that's both delicious and nutritious. It's a fantastic example of easy recipes and healthy meals, perfect for busy weeknights and simple enough for even beginner cooks to master. Enjoy this amazing addition to your collection of homemade cooking masterpieces – truly one of the best recipes out there!