Are you looking for delicious and healthy Whole30 compliant recipes that won't take all day to prepare? Then you've come to the right place! This one-pan lemon herb roasted chicken and veggies is the perfect solution for busy weeknights. It's packed with flavor, incredibly easy to make, and completely satisfies those Whole30 cravings. This recipe is a great example of how homemade cooking can be both quick and incredibly healthy, offering a delicious and nutritious alternative to processed food. Get ready to enjoy a truly satisfying and easy meal!
Ingredients:
- 1 whole chicken (about 3-4 pounds), patted dry
- 1 lemon, thinly sliced
- 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
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 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 vegetables: Wash and chop your potatoes, carrots, and onion. Make sure to cut them into roughly similar sizes so they cook evenly.
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Season the chicken: Place the chicken in a large roasting pan. Rub the olive oil all over the chicken, ensuring it's evenly coated. Then, sprinkle the oregano, thyme, garlic powder, salt, and pepper generously over the chicken.
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Arrange the vegetables: Place the chopped vegetables around the chicken in the roasting pan. Tuck lemon slices under the chicken skin and amongst the vegetables for extra flavor.
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Roast: Roast the chicken and vegetables for 60-75 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender. Use a meat thermometer to check the chicken's internal temperature for accuracy.
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Rest: 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.
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Serve: Carve the chicken and serve it with the roasted vegetables. This simple yet elegant dish makes a perfect healthy meal.
Cooking Tips for Perfect Results:
- For crispier vegetables: Toss the vegetables with a little extra olive oil before placing them in the roasting pan.
- Don't overcrowd the pan: Make sure there's enough space between the chicken and vegetables for even cooking.
- Use fresh herbs: If you have fresh oregano and thyme, feel free to substitute them for the dried herbs. Use about twice the amount of fresh herbs compared to dried.
Variations:
- Add other vegetables: Feel free to add other Whole30-compliant vegetables like broccoli, Brussels sprouts, or bell peppers.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Different herbs: Experiment with other herbs like rosemary or sage.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your chicken and the amount of vegetables used. However, a rough estimate per serving is:
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 20-30g
This easy and healthy one-pan recipe is perfect for busy weeknights and makes for a great addition to your list of Whole30 recipes or quick dinner ideas. It's a fantastic way to enjoy a delicious and nutritious meal without spending hours in the kitchen. Enjoy!