Are you dreaming of a delicious, healthy dinner that's also incredibly easy to make? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is perfect for busy weeknights. It’s a fantastic example of healthy meals made simple, requiring minimal cleanup and delivering maximum flavor. This recipe is inspired by a recent Twin Cities Live segment, offering a delicious and satisfying meal that the whole family will love. It’s a quick dinner idea that's surprisingly elegant, perfect for a casual weeknight meal or a slightly more dressed-up weekend dinner. Let’s get cooking!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6)
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 lemons, one thinly sliced, one juiced
- 2 tbsp olive oil
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, rosemary)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
-
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 get into the homemade cooking flow!
-
Combine Ingredients: In a large bowl, toss the potatoes, carrots, and red onion with olive oil, Italian herbs, garlic powder, salt, and pepper. Ensure the vegetables are evenly coated.
-
Arrange in Pan: Spread the vegetables in a single layer in a large roasting pan or baking dish. Arrange the chicken thighs on top of the vegetables. Tuck the lemon slices under and around the chicken.
-
Roast: Pour the lemon juice over the chicken and vegetables. Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender. Basting halfway through will ensure even browning and extra juicy chicken.
-
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.
Cooking Tips for the Best Results:
- Bone-in vs. Boneless: Bone-in chicken thighs are recommended for this recipe as they stay more moist during roasting. However, boneless, skinless thighs can be substituted, reducing the cooking time by about 15 minutes.
- Vegetable Variety: Feel free to experiment with other vegetables! Broccoli florets, Brussels sprouts, bell peppers, or zucchini would all be delicious additions.
- Herb Variations: Fresh herbs are always a great option. Substitute 2 tablespoons of chopped fresh herbs for the dried herbs.
- Crispy Skin: For extra crispy chicken skin, pat the chicken thighs dry before seasoning and roasting.
Variations:
- Spicy Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy twist.
- Mediterranean Flavors: Use oregano, lemon zest, and a sprinkle of feta cheese for a Mediterranean-inspired dish.
- Garlic Lovers: Add extra garlic! Use minced fresh garlic or add more garlic powder.
Nutritional Information (per serving, approximate):
This will vary based on serving size and specific ingredients used. However, a general estimate is:
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 20-30g
This one-pan lemon herb roasted chicken and veggies recipe offers a simple, delicious, and healthy meal option perfect for busy weeknights. It's a fantastic recipe for anyone looking for easy recipes and quick dinner ideas while still enjoying the satisfaction of homemade cooking and delicious dishes. Enjoy!