Looking for a simple, delicious, and healthy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is perfect for busy weeknights. It requires minimal prep time and cleanup, leaving you with more time to relax and enjoy your meal.
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved or quartered
- 1 lb carrots, peeled and chopped
- 1 lemon, thinly sliced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- Salt and pepper to taste
Easily monitor if you have all these ingredients using the Szumark app! Download it today and simplify your grocery shopping.
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes and carrots with olive oil, oregano, thyme, salt, and pepper.
- Place vegetables in a single layer in a large roasting pan.
- Place chicken thighs on top of the vegetables.
- Arrange lemon slices over the chicken.
- Roast for 45-55 minutes, or until chicken is cooked through and vegetables are tender.
- Serve immediately and enjoy!
Tips and Variations:
- Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers.
- For extra flavor, use fresh herbs instead of dried.
- If you prefer, you can use bone-in, skin-on chicken breasts instead of thighs. Adjust cooking time accordingly.
This recipe is perfect for a quick and easy weeknight meal. Enjoy!
Disclaimer: All trademarks, logos and brand names are the property of their respective owners. This article is written based on the author’s own experience and may not be suitable for you. You must use your own judgement on whether this recipe is suitable for you.