Go to for dinner?

Alright, let's get cooking! As a chef, I know the importance of a reliable "go-to" recipe. This one-pan Lemon Herb Roasted Chicken and Veggies is exactly that: flavorful, easy, and comes together in under an hour. It's perfect for busy weeknights or a relaxed weekend dinner.

Recipe: One-Pan Lemon Herb Roasted Chicken and Veggies

Yields: 4 servings Prep Time: 15 minutes Cook Time: 45 minutes (estimated, depending on chicken size)

Ingredients:

• Chicken:

  • 1 whole chicken (about 3-4 lbs), patted dry
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 2 tablespoons fresh herbs, chopped (rosemary, thyme, oregano - a mix is great!)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 1 lemon, quartered

• Vegetables:

  • 1 lb baby potatoes, halved or quartered if large
  • 1 lb carrots, peeled and chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 bell peppers (any color), seeded and chopped into 1-inch pieces
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Optional: 4 cloves garlic, minced

Equipment:

• Large roasting pan or rimmed baking sheet
• Cutting board
• Chef's knife
• Mixing bowls
• Meat thermometer

Instructions:

1. Prepare the Chicken:

• Preheat your oven to 400°F (200°C).
• Pat the whole chicken dry with paper towels. This helps the skin crisp up nicely.
• In a small bowl, combine the olive oil, lemon zest, chopped herbs, garlic powder, onion powder, paprika, salt, and pepper.
• Rub the herb mixture all over the chicken, making sure to get under the skin of the breast and thighs if possible. This adds flavor throughout.
• Stuff the cavity of the chicken with the lemon quarters. This will infuse the chicken with a bright citrus flavor as it roasts.

2. Prepare the Vegetables:

• In a large bowl, toss the potatoes, carrots, red onion, and bell peppers with olive oil, salt, and pepper. Add the minced garlic if desired. Toss well to coat.

3. Assemble and Roast:

• Arrange the vegetables in a single layer around the chicken in the roasting pan. You want to avoid overcrowding, as this will cause the vegetables to steam instead of roast.
• Roast in the preheated oven for approximately 45 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F (74°C) using a meat thermometer. This is crucial for food safety.
• Halfway through the cooking time (around 25 minutes), you can baste the chicken with the pan juices to keep it moist and add flavor. You can also gently toss the vegetables to ensure even cooking.

4. Rest and Serve:

• Once the chicken is cooked through, remove it 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.
• Carve the chicken and serve it with the roasted vegetables. Spoon any pan juices over the chicken and vegetables for extra flavor.

Chef's Notes and Variations:

• Herb Variations: Feel free to experiment with different herbs! Rosemary and thyme are classic choices, but sage, parsley, and chives can also be delicious.
• Vegetable Variations: You can use other root vegetables like sweet potatoes, parsnips, or turnips. Broccoli or Brussels sprouts can also be added for the last 20 minutes of cooking.
• Spicy Kick: Add a pinch of red pepper flakes to the herb mixture for a little heat.
• Lemon Herb Butter: Instead of using olive oil, you can use melted butter mixed with the lemon zest and herbs for a richer flavor.
• Doneness is Key: Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
• Crispy Skin: For extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking, but watch it carefully to prevent burning.
• Leftovers: Leftover chicken and vegetables are great for lunch the next day or can be used in soups or salads.

Enjoy your delicious and easy One-Pan Lemon Herb Roasted Chicken and Veggies! This is a versatile recipe that you can adapt to your own tastes and preferences. Bon appétit!