kitchenaiding.com ```html Let's embark on a delicious journey to create a delightful and easy-to-make dish: One-Pan Lemon Herb Roasted Chicken and Vegetables! This recipe is perfect for a weeknight meal, offering a balanced combination of protein and vibrant vegetables with minimal cleanup.
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 1 lemon, halved
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 pounds assorted vegetables (such as potatoes, carrots, broccoli, Brussels sprouts), chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Garlic cloves, minced
Step 1: Prepare the Chicken Preheat your oven to 400°F (200°C). Rinse the chicken inside and out and pat it dry with paper towels. This helps the skin crisp up nicely. Season the cavity of the chicken generously with salt and pepper. Stuff the cavity with one lemon half, rosemary sprigs, and thyme sprigs. If desired, tuck the wing tips under the chicken's body. This helps them from burning.
Step 2: Prepare the Vegetables Wash and chop your chosen vegetables into evenly sized pieces. This ensures they cook at the same rate. In a large bowl, toss the vegetables with olive oil, salt, pepper, and minced garlic (if using).
Step 3: Assemble and Roast Place the seasoned vegetables in a single layer on a large baking sheet. Place the chicken on top of the vegetables. Squeeze the remaining lemon half over the chicken and vegetables.
Step 4: Roasting Time! Roast in the preheated oven for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is cooked through. The internal temperature of the thickest part of the thigh should reach 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes to keep it moist and flavorful. If the vegetables start to brown too quickly, you can loosely cover the baking sheet with aluminum foil.
Step 5: Rest and Serve Once the chicken is cooked, 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 bird. Carve the chicken and serve it alongside the roasted vegetables. Drizzle with pan juices for extra flavor.
This One-Pan Lemon Herb Roasted Chicken and Vegetables is a comforting and satisfying meal that's sure to become a family favorite. Enjoy the delicious flavors and easy cleanup!
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