Tired of the same old dinner routine? Craving a healthy, delicious, and easy meal that's sure to impress? Then look no further! This one-pan lemon herb roasted chicken and veggies is the talk of the town – and it's about to become the talk of your dinner table, too. This recipe is perfect for busy weeknights, offering a complete and satisfying meal with minimal cleanup. It's a fantastic example of homemade cooking at its finest, delivering a flavour explosion that’s both healthy and comforting.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and drumsticks
- 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 oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection.
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Prepare the vegetables: In a large bowl, toss the potatoes, carrots, and onion with 1 tablespoon of olive oil, salt, and pepper. Make sure the vegetables are evenly coated. This simple step enhances their flavour and ensures even cooking.
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Season the chicken: Place the chicken pieces in the same bowl and toss gently with the remaining olive oil, minced garlic, oregano, thyme, salt, and pepper. Ensure the chicken is evenly coated with herbs and spices.
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Assemble the pan: Spread the vegetables in a single layer in a large roasting pan or baking dish. Arrange the chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables for added flavour and moisture.
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Roast: Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the vegetables are tender. Cooking time may vary depending on your oven and the size of your chicken.
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Rest and serve: Once cooked, remove the chicken and vegetables from the oven and let them rest for 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful meal. Drizzle with fresh lemon juice before serving and garnish with fresh parsley.
Cooking Tips for Delicious Dishes:
- For extra crispy skin, pat the chicken dry with paper towels before seasoning.
- Don't overcrowd the pan. Ensure the chicken and vegetables have enough space to roast evenly.
- For a richer flavor, add a sprig of rosemary or other herbs to the roasting pan.
- Use bone-in, skin-on chicken pieces for maximum flavor and moisture.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- 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 20-25g
- Carbohydrates: Approximately 30-35g
This easy recipe for a healthy and delicious one-pan lemon herb roasted chicken and vegetables is sure to become a quick dinner idea staple in your kitchen. It's a simple yet impressive dish perfect for weeknight meals or special occasions, providing a flavorful and satisfying experience for everyone. Enjoy!