Looking for a quick, easy, and delicious 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 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 oven to 400°F (200°C).
- In a large bowl, toss potatoes and carrots with 1 tbsp olive oil, salt, and pepper.
- Place vegetables in a single layer in a large roasting pan.
- Place chicken thighs on top of the vegetables.
- Drizzle chicken with remaining olive oil and sprinkle with Italian herbs, salt, and pepper.
- Arrange lemon slices around the chicken and vegetables.
- Roast for 35-40 minutes, or until chicken is cooked through and vegetables are tender.
- Serve immediately and enjoy!
Tips and Variations:
- Feel free to add other vegetables, such as broccoli, bell peppers, or zucchini.
- For extra flavor, use fresh herbs instead of dried.
- If you prefer, you can use bone-in chicken thighs.
This recipe is a fantastic way to get a healthy and flavorful meal on the table quickly. Enjoy!
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