Weeknights can be a whirlwind, but dinner doesn't have to be stressful! This one-pan lemon herb roasted chicken and veggies recipe is the perfect solution for a delicious and healthy Thursday night meal. It's quick, easy, requires minimal cleanup, and tastes unbelievably good. Get ready to impress your family with this simple yet elegant dish – perfect for those busy weeknights when you need a quick and healthy dinner option. This recipe is a fantastic example of easy recipes and healthy meals all rolled into one!
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 herbs (Italian mix, Herbes de Provence, or a combination of rosemary, thyme, and oregano)
- 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 chop all your vegetables. This is a great time to get the kids involved in the homemade cooking process!
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and onion with olive oil, salt, pepper, and dried herbs. Ensure all the vegetables are evenly coated.
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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 lemon slices under and around the chicken.
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Roast: Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. Basting the chicken halfway through with the pan juices will add extra flavor and keep it moist.
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Rest & Serve: Once cooked, remove the chicken and vegetables from the oven. Let the chicken rest for 5-10 minutes before carving and serving. Drizzle the pan juices over the chicken and vegetables before serving.
Tips for the Best Results:
- Bone-in vs. Boneless: Bone-in chicken pieces will take a little longer to cook but will remain juicier. Boneless, skin-on chicken breasts will cook faster, about 30-40 minutes. Adjust cooking time accordingly.
- Vegetable Variety: Feel free to add other vegetables like broccoli florets, bell peppers, or Brussels sprouts.
- Herb Experimentation: Don't be afraid to experiment with different herbs and spices to create your own unique flavor combinations. Garlic powder, paprika, or even a pinch of red pepper flakes would add a nice kick.
Variations:
- Sheet Pan Fajitas: Use chicken breast, bell peppers, and onions. Season with fajita seasoning instead of herbs and serve with tortillas and your favorite toppings. This is a fantastic quick dinner idea!
- Mediterranean Roast: Add cherry tomatoes, zucchini, and Kalamata olives. Season with oregano, lemon zest, and a sprinkle of feta cheese before serving.
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 delicious and easy one-pan recipe makes for a perfect Thursday night dinner. It's a healthy, flavorful, and satisfying meal that is sure to become a family favorite. Enjoy!