Lemon Herb Roasted Chicken & Veggies: One Pan, Easy Dinner

One-Pan Lemon Herb Roasted Chicken and Vegetables: A Weeknight Delight

Imagine the aroma of golden-brown chicken infused with bright lemon and fragrant herbs filling your kitchen. This One-Pan Lemon Herb Roasted Chicken and Vegetables recipe is a complete, comforting meal made easy. It features tender, juicy chicken and perfectly roasted, flavorful vegetables, all cooked together in one pan for a truly effortless weeknight dinner. The bright citrus notes and savory herbs create a symphony of flavor, perfect for a simple meal that feels incredibly special. This recipe is sure to become a new family favorite, and it's a great example of a #onepanmeal.

Why This Recipe is a Weeknight Winner

Life gets busy, and sometimes the last thing you want to do after a long day is spend hours in the kitchen. That's where this #easyrecipe shines. It's designed to be a quick and convenient #weeknightdinner, minimizing prep time and cleanup. The "one-pan" aspect means less washing up – a huge plus on busy weeknights! Everything cooks together, ensuring perfectly coordinated flavors and a stress-free cooking experience.

This #chickenrecipe isn't just convenient; it's also healthy and delicious. The combination of lean protein from the chicken and a variety of colorful vegetables makes it a well-rounded and nutritious meal. Plus, the lemon and herbs add a burst of fresh flavor that elevates the dish above the ordinary.

One-Pan Lemon Herb Roasted Chicken and Vegetables Recipe

Yields:

4 servings

Prep time:

20 minutes

Cook time:

45-60 minutes

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 1 lemon, halved
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb baby potatoes, halved
• 1 lb carrots, peeled and chopped into 1-inch pieces
• 1 red onion, cut into wedges
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rinse the chicken inside and out and pat dry with paper towels.
3. Place one lemon half, 2 rosemary sprigs, and 2 thyme sprigs inside the chicken cavity.
4. In a small bowl, mix together the olive oil, salt, and pepper.
5. Rub the olive oil mixture all over the chicken, ensuring even coating.
6. In a large bowl, toss the potatoes, carrots, and red onion with the remaining olive oil mixture and minced garlic.
7. Spread the vegetables evenly on a large baking sheet.
8. Place the chicken on top of the vegetables. Arrange the remaining rosemary and thyme sprigs around the vegetables.
9. Squeeze the juice from the remaining lemon half over the chicken and vegetables.
10. Roast for 45-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork or knife. The internal temperature of the chicken should reach 165°F (74°C).
11. Let the chicken rest for 10 minutes before carving and serving.

Expert Tips & Variations:

• For crispier chicken skin, broil the chicken for the last 2-3 minutes of cooking time, keeping a close eye to prevent burning.
• Substitute other vegetables like broccoli, Brussels sprouts, or sweet potatoes based on preference and availability. This is a great way to use up whatever's in your fridge!
• Add a sprinkle of paprika or other herbs for an extra flavor boost.

Nutritional Information (Per Serving):

This #healthyfood option offers approximate values:

Nutrient	Amount
Calories	550
Protein	45g
Carbohydrates	35g
Fat	25g

Serving Suggestions:

Serve this Sheet Pan Dinner with a simple green salad for a complete and refreshing meal. A side of crusty bread is also a delicious addition to soak up all those flavorful juices. It pairs wonderfully with a crisp white wine or a light-bodied red.

Frequently Asked Questions (FAQs):

• Q: Can I use frozen vegetables? A: While fresh vegetables are preferred for optimal flavor and texture, you can use frozen vegetables. Just make sure to thaw them completely before adding them to the baking sheet.
• Q: How do I know when the chicken is cooked? A: The chicken is cooked through when the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork or knife.
• Q: Can I make this recipe ahead of time? A: You can prep the vegetables and the chicken ahead of time and store them separately in the refrigerator. Assemble and bake just before serving.

This One-Pan Recipe is a testament to how simple and delicious a weeknight dinner can be. It’s the perfect balance of flavor, convenience, and nutrition – everything you need for a satisfying and stress-free meal. So ditch the takeout menus and give this Lemon Herb Chicken and vegetable recipe a try. Your taste buds (and your kitchen sink) will thank you!

Enjoy! #easyrecipe #weeknightdinner #healthyfood #chickenrecipe