Are you tired of spending hours in the kitchen, only to end up with a mountain of dirty dishes? Craving a delicious and 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, and requires minimal cleanup – a true blessing for busy weeknights. This recipe is perfect for those searching for easy recipes, healthy meals, quick dinner ideas, and homemade cooking solutions. Prepare to be amazed by how simple it is to create this delicious dish!
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces or use pre-cut pieces
- 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 Italian herbs (or a mix of oregano, thyme, and rosemary)
- 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. This is a great time to put on some music and enjoy the process!
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and onion with olive oil, minced garlic, Italian herbs, salt, and pepper. Ensure all the vegetables are evenly coated.
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Arrange in Pan: Place the chicken pieces in a single layer in a large roasting pan. Arrange the seasoned vegetables around the chicken. Tuck the lemon slices under and between the chicken pieces for extra flavor.
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Roast to Perfection: Pour the lemon juice over the chicken and vegetables. Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting the chicken halfway through will help it brown beautifully and stay juicy.
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Rest & Serve: Once cooked, remove the pan from the oven and let the chicken rest for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Tips for the Best One-Pan Roast:
- Don't overcrowd the pan: Ensure the chicken and vegetables have enough space to roast evenly. If necessary, use two pans.
- Pat the chicken dry: Patting the chicken pieces dry before seasoning helps them brown better.
- Use a meat thermometer: This is the best way to ensure your chicken is cooked through to a safe internal temperature.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables.
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.
- Different herbs: Experiment with different herbs and spices to create your own unique flavor combinations.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on the specific ingredients used and serving size.
- Calories: Approximately 400-500
- Protein: Approximately 30-40g
- Fat: Approximately 20-30g
- Carbohydrates: Approximately 20-30g
This one-pan lemon herb roasted chicken and veggies recipe offers a simple, delicious, and healthy meal solution. Perfect for busy weeknights or a relaxed weekend dinner, it's a fantastic addition to your collection of best recipes. Enjoy the ease of homemade cooking and the satisfaction of a truly delicious, healthy dish!