Are you looking for a delicious, healthy, and easy weeknight dinner that’s also good for the planet? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is a simple, satisfying meal that minimizes cleanup and maximizes flavor. It’s packed with fresh herbs, vibrant vegetables, and juicy chicken, all roasted to perfection. Perfect for busy weeknights or a relaxed weekend meal, this recipe is a testament to how easy and enjoyable healthy homemade cooking can be. This easy recipe fits perfectly into any healthy meal plan, providing a delicious and quick dinner idea.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use bone-in, skin-on chicken thighs and breasts
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 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.
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and red onion with olive oil, salt, pepper, minced garlic, and the juice of one lemon.
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Arrange in Pan: Spread the vegetables in a single layer in a large roasting pan or baking sheet. Arrange the chicken pieces on top of the vegetables. Tuck the lemon slices and sprigs of rosemary and thyme amongst the chicken and vegetables.
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Roast: Roast for 60-75 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). Basting halfway through will ensure even cooking and extra juicy results.
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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.
Cooking Tips for Best Results:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even roasting. If necessary, use two pans.
- Season generously: Don't be shy with the herbs and spices! Taste as you go and adjust seasoning accordingly.
- Use bone-in chicken: Bone-in chicken tends to stay juicier during roasting.
- Check for doneness: Use a meat thermometer to ensure the chicken is cooked through to avoid undercooked food.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Different herbs: Experiment with different herbs like oregano, 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 specific vegetables used. However, a general estimate per serving is:
- Calories: Approximately 450-550
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 20-30g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic example of delicious and healthy food recipes that are easy to make. It’s a perfect addition to your collection of quick dinner ideas, offering a satisfying and wholesome meal without spending hours in the kitchen. Enjoy this simple yet flavorful dish, embracing the joy of homemade cooking and conscious eating!