Are you tired of the same old dinner routine? Craving something delicious but don't have hours to spend in the kitchen? Then you've come to the right place! This blog is dedicated to helping you create easy, healthy, and incredibly tasty meals using ingredients you probably already have in your pantry. We'll focus on simple recipes perfect for busy weeknights, yet satisfying enough to impress even the pickiest eaters. Let's dive into a recipe that's quick, flavorful, and perfect for a healthy dinner.
One-Pan Lemon Herb Roasted Chicken and Veggies
This one-pan wonder is a fantastic example of how easy homemade cooking can be. It's a complete meal, packed with flavor and minimal cleanup—a recipe that ticks all the boxes for busy weeknights. This healthy meal is also incredibly versatile, allowing you to easily adjust ingredients based on your preferences and what you have available.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb baby potatoes, halved or quartered if large
- 1 lb broccoli florets
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly and achieve that perfect roasted texture.
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Prepare the vegetables: In a large bowl, toss the potatoes, broccoli, and red onion with 1 tbsp olive oil, salt, and pepper. Make sure everything is well coated. This step helps the vegetables roast evenly and develop a delicious caramelized flavor.
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Marinate the chicken: In a separate bowl, combine the chicken pieces with the remaining olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Gently toss to ensure the chicken is evenly coated in the flavorful marinade. Marinating the chicken beforehand enhances its flavor and ensures it remains tender and juicy.
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Combine and roast: Spread the vegetables in a single layer on a large baking sheet. Arrange the marinated chicken pieces on top of the vegetables. This ensures everything cooks evenly and prevents the chicken from sticking.
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Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C).
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Serve immediately. Garnish with extra lemon zest and fresh herbs, if desired. This simple dish is delicious on its own, but a sprinkle of fresh parsley or chives adds a beautiful touch.
Cooking Tips for Perfect Results:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two baking sheets.
- Adjust cooking time: Depending on the size of your vegetables and chicken pieces, you might need to adjust the cooking time slightly.
- Add other vegetables: Feel free to add other vegetables like carrots, bell peppers, or zucchini.
Variations:
- Spicy kick: Add a pinch of red pepper flakes to the marinade for a spicier dish.
- Different herbs: Experiment with different herbs like rosemary, basil, or parsley.
- Sheet pan fajitas: Use sliced chicken and bell peppers for a quick and easy sheet pan fajita recipe.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This simple yet delicious one-pan recipe is perfect for a quick and easy weeknight dinner. It's a great example of how easy it can be to create healthy and flavorful meals using readily available ingredients. Enjoy!