Are you tired of endless meal prep and complicated recipes? Craving a delicious, healthy, and easy dinner that the whole family will love? Then look no further! This One-Pan Lemon Herb Roasted Chicken and Veggies recipe from the Very Vera Show is your answer. It’s a simple, flavorful dish that requires minimal cleanup – perfect for busy weeknights. Get ready to enjoy homemade cooking at its finest! This recipe is packed with flavor, offering a healthy meal that's quick enough for even the busiest schedules. It's one of the best recipes for a delicious and satisfying dinner.
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables roast to perfection.
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Prepare the chicken: Place the chicken in a large roasting pan. Stuff the cavity of the chicken with half of the lemon slices, 2 sprigs of rosemary, and 2 sprigs of thyme. This adds incredible flavor to the chicken.
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Prepare the vegetables: In a large bowl, toss the potatoes, carrots, onion, and minced garlic with olive oil, salt, pepper, the remaining lemon slices, rosemary, and thyme.
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Arrange and roast: Arrange the vegetables around the chicken in the roasting pan. Ensure the vegetables are spread out in a single layer for even cooking.
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Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. You can use a meat thermometer to check the chicken's internal temperature.
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Rest and serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately with the roasted vegetables.
Tips for Success:
- For crispier skin: Pat the chicken dry thoroughly before seasoning and roasting.
- Don't overcrowd the pan: Ensure the vegetables are in a single layer to promote even roasting and browning.
- Adjust cooking time: Cooking time may vary depending on the size of your chicken and vegetables. Always use a meat thermometer to ensure the chicken is cooked through.
- Add other vegetables: Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
Variations:
- Spicy Chicken: Add a pinch of red pepper flakes to the seasoning for a little heat.
- Herby variations: Experiment with other herbs like oregano, parsley, or sage.
- Different root vegetables: Swap the potatoes and carrots for sweet potatoes, parsnips, or turnips.
Nutritional Information (per serving, approximate):
This recipe yields approximately 6 servings. Nutritional information will vary depending on the size of the chicken and vegetables used. This is an estimate:
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 20-30g
This one-pan wonder is a perfect example of delicious and easy recipes that are also healthy meals. It’s a quick dinner idea that's perfect for busy weeknights, a great addition to your homemade cooking repertoire, and one of the best recipes for a satisfying and flavorful meal. Enjoy!