Lemon Herb Roasted Chicken and Vegetables: A Budget-Friendly Family Favorite
Imagine a perfectly roasted chicken, its skin glistening with a golden-brown hue, infused with bright lemon and fragrant herbs. Tender, juicy meat falls off the bone alongside a medley of vibrant roasted vegetables, each bite bursting with savory goodness. This Lemon Herb Roasted Chicken and Vegetables is an effortlessly elegant one-pan meal, perfect for a comforting family dinner or a simple yet impressive gathering. It's a symphony of fresh flavors that will leave you wanting more. And the best part? It's incredibly budget-friendly, making it a perfect addition to your weekly meal plan. This recipe is a testament to how simple ingredients can create a truly memorable dish.
Why This Recipe Works
- One-Pan Convenience: Minimal cleanup, maximum flavor!
- Budget-Friendly: Chicken is an affordable and versatile protein.
- Flavorful & Aromatic: The lemon and herbs create a vibrant, delicious taste.
- Healthy & Wholesome: A complete meal packed with nutrients.
- Impressive Presentation: Perfect for family dinners or special occasions.
Ingredients
- 1 whole chicken (about 1.5kg / 3-4 lbs)
- 450g (1 lb) small red potatoes, quartered
- 2 large carrots, peeled and chopped into 1-inch pieces
- 1 large onion, cut into wedges
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp chopped fresh herbs (such as rosemary, thyme, and parsley)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat Oven: Preheat oven to 200°C / 400°F.
- Prepare Vegetables: In a large bowl, toss potatoes, carrots, and onion with 1 tbsp olive oil, salt, and pepper.
- Prepare Chicken: Pat chicken dry. In a small bowl, combine lemon juice, minced garlic, herbs, and remaining olive oil.
- Assemble: Place vegetables in a roasting pan. Stuff chicken cavity with lemon slices. Rub herb mixture all over the chicken.
- Roast: Place chicken on top of vegetables. Roast for 1 hour 15 minutes, or until cooked through (internal temp 74°C/165°F). Baste every 20 minutes.
- Rest & Serve: Remove from oven and let rest for 10 minutes before carving. Serve immediately, drizzled with pan juices.
Expert Tips & Variations
- Crispy Skin: Broil for the last 5-10 minutes for extra crispy skin.
- Vegetable Substitutions: Use Brussels sprouts, sweet potatoes, or zucchini. Adjust cooking times accordingly.
- Herb Variations: Experiment with sage, oregano, or marjoram.
- Make it a Complete Meal: Serve with a simple green salad and crusty bread to soak up those delicious pan juices. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs perfectly.
Nutritional Information (Per Serving):
Calories: Approximately 500-600
Protein: 40-50g
Carbohydrates: 30-40g
Fat: 25-35g
More Delicious Recipes
Looking for more budget-friendly and flavorful family dinner ideas? Head over to FlavorTrailRecipes.blogspot.com for more delicious recipes perfect for your next meal!