Are you looking for a delicious and healthy weeknight dinner that's also surprisingly easy to make? Then look no further! This Lemon Herb Roasted Chicken and Veggies recipe, inspired by the vibrant energy of Tamron Hall's kitchen, is a fantastic choice for busy weeknights. It's packed with flavor, requires minimal prep, and delivers a satisfying and nutritious meal the whole family will love. This recipe is perfect for those seeking quick dinner ideas, healthy meals, and easy recipes that don't compromise on taste. Get ready to elevate your homemade cooking game!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 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
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare all your vegetables. Pat the chicken pieces dry with paper towels. This helps them brown nicely.
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Marinate (Optional but Recommended): In a large bowl, combine the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Add the chicken pieces and toss to coat. Let it marinate for at least 15 minutes (or longer for deeper flavor).
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Assemble: In a large roasting pan, arrange the potatoes, carrots, and onion wedges. Place the chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
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Roast: Roast for 45-60 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). Larger chicken pieces may require a few extra minutes.
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Rest & Serve: Once cooked, remove the chicken and vegetables from the oven. Let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in more tender meat.
Tips for the Best Roasted Chicken:
- Don't overcrowd the pan: Ensure there's enough space between the chicken pieces and vegetables for even browning.
- Basting: For extra juicy chicken, baste the chicken with pan juices halfway through cooking.
- Use a meat thermometer: This is the most accurate way to ensure your chicken is cooked through.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Different herbs: Experiment with different herbs like rosemary, sage, or parsley.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and the amount of vegetables used. However, a general estimate per serving is:
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This Lemon Herb Roasted Chicken and Veggies recipe is a fantastic example of delicious dishes that are easy to prepare. It's a perfect addition to your repertoire of healthy meals and quick dinner ideas. Enjoy this simple yet flavorful meal! It’s a true testament to the power of homemade cooking, offering a taste of comfort and satisfaction. Remember to adapt it to your preferences and enjoy the process of creating this simple yet delicious meal!