Tired of the same old dinner routine? Craving something delicious, healthy, and easy? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is taking the internet by storm, and for good reason. It's a complete meal, packed with flavor, and requires minimal cleanup – perfect for busy weeknights or a relaxed weekend dinner. Get ready to impress your family and friends with this incredibly satisfying and visually appealing dish! This recipe is a fantastic example of healthy meals and quick dinner ideas, perfect for homemade cooking enthusiasts.
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 1 cup broccoli florets (optional)
Instructions:
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Preheat your oven to 400°F (200°C). This ensures your chicken and vegetables cook evenly.
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Prepare the chicken: Place the chicken in a large roasting pan. Stuff some lemon slices inside the cavity of the chicken.
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Season the chicken: Drizzle the chicken with olive oil and then rub it all over the bird. Sprinkle generously with rosemary, thyme, garlic powder, salt, and pepper. Make sure to season the inside of the cavity as well!
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Add the vegetables: Arrange the potatoes, carrots, red onion, and broccoli (if using) around the chicken in the roasting pan.
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Roast: Roast for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender. You can use a meat thermometer to check the chicken's temperature accurately.
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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.
Cooking Tips for the Best Results:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking and browning. If necessary, use two roasting pans.
- Use fresh herbs: If you have fresh rosemary and thyme, use about 1 tablespoon of each, finely chopped. Fresh herbs will add a more intense and vibrant flavor.
- Baste the chicken: For extra juicy chicken, baste it with the pan juices every 20 minutes during cooking.
- 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.
Delicious Variations:
- Add different vegetables: Feel free to experiment with other vegetables like Brussels sprouts, bell peppers, or sweet potatoes.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Use different herbs: Experiment with other herbs like oregano, sage, or parsley.
- Citrus twist: Add a few slices of orange or grapefruit along with the lemon.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the chicken and the vegetables used. This is an estimate for a 4-serving recipe:
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 25-30g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic addition to your repertoire of easy recipes, and is sure to become a family favorite. It's a perfect example of delicious dishes that are both healthy and simple to prepare, making it ideal for those looking for quick dinner ideas and best recipes without compromising on flavor or nutrition. Enjoy!