Looking for a quick, healthy, and delicious weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is perfect for busy cooks who don’t want to sacrifice flavour. It’s incredibly easy to make, requires minimal cleanup, and the entire family will love it.
Ingredients:
- 1.5 lbs boneless, skinless 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 Italian herbs (or a mix of oregano, thyme, and rosemary)
- Salt and pepper to taste
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Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes and carrots with 1 tbsp olive oil, salt, and pepper.
- Place the vegetables in a single layer in a large roasting pan.
- Place the chicken thighs on top of the vegetables.
- Drizzle the chicken with the remaining olive oil and sprinkle with Italian herbs, salt, and pepper.
- Arrange the lemon slices around the chicken and vegetables.
- Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve immediately and enjoy!
This recipe is incredibly versatile. Feel free to add other vegetables like broccoli, Brussels sprouts, or bell peppers. You can also experiment with different herbs and spices to create your own unique flavour combinations. Enjoy!
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