Herbed Lemon Chicken & Roasted Veggies: A Simple Weeknight Meal

Lemon Herb Roasted Chicken and Vegetables: A Simple Weeknight Delight

Imagine a fragrant and flavorful feast effortlessly created in your oven. This Lemon Herb Roasted Chicken and Vegetables features a perfectly roasted chicken, infused with bright lemon zest and aromatic herbs, nestled amongst tender, colorful vegetables. It's a comforting and vibrant one-pan meal, ideal for a satisfying family dinner that delivers both ease and deliciousness. The simplicity of this recipe belies the depth of flavor achieved – a testament to the magic of fresh herbs and a perfectly balanced roasting technique. It's the kind of meal that makes weeknights feel special, without demanding hours in the kitchen.

One Pan, Endless Flavor

This recipe is a celebration of ease and deliciousness. The entire meal – chicken and vegetables – roasts together on a single pan, minimizing cleanup and maximizing flavor. The chicken becomes incredibly juicy and tender, its skin crisping to golden perfection thanks to the lemon herb rub. Meanwhile, the vegetables roast alongside, absorbing the delicious chicken drippings and herbs, resulting in a beautifully caramelized finish. The combination of bright lemon, fragrant herbs like rosemary and thyme, and the slightly sweet and savory vegetables creates a harmonious blend that will satisfy even the most discerning palates. The technique is remarkably similar to the way we build flavor in our paella recipe, layering aromatic ingredients to create a complex and satisfying taste experience, although this dish is considerably simpler to prepare.

Recipe Details: Lemon Herb Roasted Chicken and Vegetables

Prep Time	20 minutes
Cook Time	45 minutes
Servings	4

Ingredients:

• 1 whole chicken (about 3-4 lbs), patted dry
• 1 lemon, zested and juiced (reserve ½ the juice)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 lb small red potatoes, quartered
• 1 lb carrots, peeled and chopped into 1-inch pieces
• 1 large onion, cut into wedges
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place chicken in a large roasting pan. Rub herb mixture all over chicken, including under breast skin.
4. Arrange potatoes, carrots, and onion around chicken. Drizzle vegetables with remaining olive oil, salt, and pepper.
5. Stuff reserved lemon juice, rosemary sprigs, and thyme sprigs into chicken cavity.
6. Roast for 45 minutes, or until chicken is cooked through (internal temp 165°F/74°C).
7. Let rest 10 minutes before carving and serving.

Expert Tips & Variations:

• For extra crispy skin, broil the last 2-3 minutes.
• Substitute other vegetables (broccoli, Brussels sprouts, sweet potatoes).

Nutritional Information (Approximate, per serving):

600 calories, 50g protein, 30g carbohydrates, 30g fat

Serving Suggestion:

Serve with a simple green salad or crusty bread.

For more delicious and easy recipes, visit Flavor Trail Recipes. This Lemon Herb Roasted Chicken and Vegetables is a perfect example of how a simple meal can be both incredibly flavorful and incredibly easy to make. Enjoy!