Lemon Herb Roasted Chicken and Vegetables: A Budget-Friendly Family Dinner
Imagine a golden-brown roasted chicken, infused with bright lemon and fragrant herbs, nestled amongst a medley of perfectly tender vegetables. This Lemon Herb Roasted Chicken and Vegetables is a simple yet elegant one-pan meal, promising a symphony of savory flavors and comforting aromas. Perfect for a satisfying weeknight dinner or a relaxed weekend gathering, it's a wholesome and delicious dish that’s sure to become a family favorite. This recipe is a staple on our table, and I'm thrilled to share it with you today as a budget-friendly option for your family.
Roasting a whole chicken is incredibly cost-effective, especially when you consider the amount of delicious meat you get. This method also allows the vegetables to roast alongside, absorbing the savory chicken juices and herbs. It's a complete meal in one pan, minimizing cleanup and maximizing flavor! The lemon herb roasted chicken is a true #comfortfood, perfect for those busy weeknights when you need a hearty and satisfying meal on the table quickly.
Why This Recipe Works
- Budget-Friendly: Roasting a whole chicken is a cost-effective way to feed a family.
- Flavorful: The combination of lemon and herbs creates a delicious and aromatic dish.
- Easy to Prepare: Minimal prep work is required for this simple one-pan meal.
- Wholesome: Packed with protein and vegetables for a nutritious dinner.
- Family-Friendly: Universally appealing flavors that everyone will enjoy.
Ingredients
| Category | Ingredient | Quantity |
|---|---|---|
| Chicken | Whole Chicken (about 1.5 kg / 3-4 lbs) | 1 |
| Citrus & Herbs | Lemon | 1, halved |
| Fresh Rosemary | 4 sprigs | |
| Fresh Thyme | 4 sprigs | |
| Marinade | Garlic, minced | 4 cloves |
| Olive Oil | 2 tbsp | |
| Salt | 1 tsp | |
| Black Pepper | 1/2 tsp | |
| Vegetables | Baby Potatoes, halved | 500g |
| Carrots, peeled and chopped | 2 | |
| Onion, quartered | 1 large | |
| Olive Oil (for vegetables) | 2 tbsp | |
| Salt and pepper (for vegetables) | To taste |
Instructions
- Preheat oven to 200°C / 400°F.
- Rinse the chicken inside and out and pat dry.
- In a small bowl, combine minced garlic, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- Rub the garlic herb mixture all over the chicken, including under the skin of the breast.
- Stuff the chicken cavity with lemon halves, rosemary, and thyme.
- In a large roasting pan, toss potatoes, carrots, and onion with 2 tbsp olive oil, salt, and pepper.
- Place the chicken on top of the vegetables.
- Roast for 1 hour and 15 minutes, or until the chicken is cooked through (internal temp 74°C / 165°F). Baste every 20 minutes.
- Let rest for 10 minutes before carving.
- Serve immediately!
Expert Tips & Variations
- Crispy Skin: Pat the chicken very dry, increase oven temp to 220°C/425°F for the last 15 minutes. Watch carefully!
- Vegetable Variations: Add Brussels sprouts, parsnips, or sweet potatoes for extra flavor and nutrients. #vegetables #roastedchicken
Nutritional Information (Per Serving)
Approximate values: Calories: 550-650, Protein: 45g, Carbohydrates: 35g, Fat: 30g
Serving Suggestions
Serve with a simple green salad or crusty bread to soak up the delicious pan juices. A light white wine pairs perfectly with this #lemonherb roasted chicken and vegetables.
#familydinner #budgetfriendly #easyrecipe #chicken #roastedchicken #lemonherb
This Lemon Herb Roasted Chicken and Vegetables recipe is a true family favorite, perfect for those nights when you crave a comforting, flavorful meal without spending a fortune. The aroma alone will fill your kitchen with warmth and happiness! For more budget-friendly and delicious family recipes, visit FlavorTrailRecipes.blogspot.com.