Are you tired of complicated recipes and endless cleanup? Craving a healthy, delicious meal that’s ready in under an hour? Then look no further! This "Try Guys Without a Recipe" inspired one-pan roasted chicken and vegetables is the perfect solution. It's incredibly easy, requires minimal cleanup, and delivers maximum flavor. Get ready for a quick dinner idea that's both satisfying and surprisingly elegant! This recipe is perfect for busy weeknights, or a relaxed weekend meal – everyone will love it.
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 small red 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, 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 get the kids involved in homemade cooking!
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Combine Ingredients: In a large bowl, toss the potatoes, carrots, and onion with olive oil, salt, pepper, and Italian herbs. Make sure the vegetables are evenly coated.
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Arrange & Season: Place 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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Garlic & Lemon Juice: Drizzle the minced garlic and lemon juice over the chicken and vegetables. This adds a burst of fresh flavor.
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Roast: Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Cooking time may vary depending on the size of your chicken and your oven.
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Rest & Serve: Once cooked, remove the pan from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
Tips for Success:
- Don't overcrowd the pan: Make sure the vegetables and chicken are in a single layer to ensure even cooking.
- Adjust seasoning to taste: Feel free to add more herbs, spices, or lemon juice to suit your preferences. A dash of paprika or cayenne pepper adds a nice kick!
- Use bone-in chicken: Bone-in chicken tends to stay more moist during roasting.
- Check for doneness: Use a meat thermometer to ensure the chicken is cooked through.
Variations:
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- Use different herbs: Experiment with other herbs like parsley, sage, or chives.
- Make it spicy: Add a pinch of red pepper flakes for a spicy kick.
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 35-45g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 20-30g
This easy one-pan roasted chicken and vegetable recipe is a perfect example of delicious and healthy meals that don't require hours in the kitchen. It's a fantastic quick dinner idea for busy weeknights and a great way to enjoy homemade cooking without the fuss. Enjoy!