Are you tired of endless meal prep? Craving a delicious, healthy dinner that's ready in under an hour? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is your answer. It's a simple, flavorful, and incredibly satisfying meal perfect for a busy weeknight. This recipe is a staple in my recipe box, and I'm excited to share it with you! It's a fantastic example of homemade cooking that doesn't require hours in the kitchen. This is one of those easy recipes that consistently delivers delicious results, making it a go-to for quick dinner ideas.
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces OR 4 bone-in, skin-on chicken thighs and 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 Italian herbs (or a mix of oregano, thyme, and rosemary)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and chop all your vegetables. Pat the chicken pieces dry with paper towels. This helps them crisp up nicely.
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Marinate (Optional but Recommended): In a large bowl, toss the potatoes, carrots, and onion with 1 tablespoon of olive oil, half the garlic powder, half the salt, and half the pepper. In a separate bowl, toss the chicken pieces with the remaining olive oil, garlic powder, salt, pepper, and Italian herbs. This step adds amazing flavor!
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Assemble the Pan: Arrange the vegetables in a single layer in a large roasting pan or baking sheet. Nestle the chicken pieces on top of the vegetables. Tuck the lemon slices between the chicken and vegetables.
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Roast to Perfection: Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Baste the chicken and vegetables with the lemon juice halfway through cooking for extra flavor and moisture.
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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.
Tips for Success:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer to promote even cooking and browning.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
- Add more veggies: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use fresh herbs: If you have fresh herbs on hand, substitute 2 tablespoons of chopped fresh herbs for the dried Italian herbs.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the chicken marinade for a spicy kick.
- Garlic Lovers: Add more garlic! Use 2-3 cloves of minced garlic along with the garlic powder.
- Different Herbs: Experiment with different herb combinations, such as rosemary and thyme, or sage and oregano.
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 would be:
- Calories: 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This one-pan lemon herb roasted chicken and veggies is a delicious and healthy meal that's perfect for any night of the week. It's a fantastic option for those seeking healthy meals and easy recipes that are quick to prepare yet full of flavor. Enjoy!