Introduction
Sheet Pan Lemon Herb Chicken and Potatoes is a dish that will tantalize your taste buds and leave you wanting more. The combination of lemon, herbs, and roasted vegetables creates a flavor profile that is both refreshing and savory. With the ease of using just one pan, this recipe is perfect for a weeknight dinner or a special occasion.
The aroma of roasted chicken and vegetables filling your kitchen will make your mouth water in anticipation. The lemon and herbs add a brightness and depth to the dish that will leave you feeling satisfied. Whether you’re a busy parent or a culinary enthusiast, this recipe is sure to become a favorite.
In this recipe, we’ll explore the simplicity and convenience of cooking a delicious meal using just one pan. The lemon and herbs will add a burst of flavor to the chicken and vegetables, making it a perfect dish for any occasion.
Why You’ll Love This Recipe
This recipe stands out from others due to its unique combination of lemon and herbs, which creates a flavor profile that is both refreshing and savory. The use of one pan makes it easy to prepare and clean up, making it perfect for busy weeknights or special occasions. The simplicity of the recipe also allows for easy substitutions and variations, making it a great base for experimentation.
The lemon and herbs add a brightness and depth to the dish that will leave you feeling satisfied. The roasted vegetables add a nice texture and flavor contrast to the juicy chicken. Whether you’re a fan of lemon and herbs or just looking for a new recipe to try, this dish is sure to please.
In addition to its great flavor, this recipe is also relatively healthy, with a balance of protein, healthy fats, and complex carbohydrates. The lemon and herbs also have antioxidant and anti-inflammatory properties, making this dish a great choice for a healthy meal. You can also try our Lemon Butter Chicken recipe for a similar flavor profile.
Ingredients
- 1 whole chicken (1.5 kg)
- 2 lemons
- 1/4 cup olive oil
- 4 cloves garlic
- 2 tbsp chopped fresh rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion
- 2 large carrots
- 2 large Brussels sprouts
- 2 large red bell peppers
- For the Seasoning: 2 tbsp lemon zest, 2 tbsp chopped fresh parsley, 1 tsp paprika
Ingredient Notes & Substitutions
When it comes to the ingredients, there are several options for substitutions and variations. For example, you can use different types of herbs such as thyme or rosemary to change up the flavor profile. You can also use different types of vegetables such as broccoli or cauliflower to add some variety to the dish.
In addition to the ingredients listed, you can also add some other ingredients to enhance the flavor of the dish. For example, you can add some garlic or onion to the pan for added depth of flavor. You can also add some lemon juice or zest to the dish for extra brightness and flavor.
When it comes to the chicken, you can use either a whole chicken or chicken pieces such as breasts or thighs. You can also use different types of protein such as salmon or shrimp to change up the dish. The key is to find a protein that pairs well with the lemon and herbs and to cook it to the right level of doneness.
Equipment Needed
To make this recipe, you will need a few pieces of equipment. These include:
- Large oven-safe pan
- Cutting board
- Knife
- Measuring cups and spoons
Having the right equipment will make the recipe easier to prepare and will help to ensure that it turns out correctly.
Step-by-Step Instructions
- Preheat oven to 425°F (220°C).
- Season the chicken with salt, pepper, and herbs until evenly coated.
- Sear the chicken in a hot pan with oil over medium-high heat until browned on all sides, about 5-7 minutes.
- Add the veggies to the pan, stirring to combine with the chicken and oil.
- Squeeze fresh lemon juice over the chicken and veggies.
- Transfer the pan to the preheated oven and Roast for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
- Baste the chicken and veggies with pan juices every 10 minutes to keep moist.
- Check for doneness, ensuring the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and lightly browned.
- Remove from the oven and Let rest for 5-10 minutes before serving.
- Serve hot, garnished with additional herbs if desired.
Visual Guide & Tips
When cooking the recipe, there are a few things to keep in mind. First, make sure to cook the chicken to the right level of doneness. This will ensure that it is safe to eat and that it is tender and juicy.
Second, make sure to not overcrowd the pan. This can cause the chicken and veggies to steam instead of roast, resulting in a less flavorful dish. Instead, cook the chicken and veggies in batches if necessary, to ensure that they have enough room to cook evenly.
Finally, make sure to let the chicken rest before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful dish. For more tips and tricks, check out our One Pot Dinner recipe.
Expert Tips & Troubleshooting
One of the most common mistakes people make when cooking this recipe is not cooking the chicken to the right level of doneness. This can result in a dish that is not safe to eat and that is not tender and juicy.
To avoid this, make sure to use a meat thermometer to check the internal temperature of the chicken. This will ensure that it is cooked to a safe temperature and that it is tender and juicy.
Another common mistake people make is overcrowding the pan. This can cause the chicken and veggies to steam instead of roast, resulting in a less flavorful dish. To avoid this, cook the chicken and veggies in batches if necessary, to ensure that they have enough room to cook evenly.
In addition to these tips, there are a few other things to keep in mind when cooking this recipe. First, make sure to not overcook the chicken and veggies. This can result in a dish that is dry and flavorless.
Second, make sure to use high-quality ingredients. This will ensure that the dish is flavorful and delicious. Finally, make sure to let the chicken rest before serving. This will allow the juices to redistribute, resulting in a more tender and flavorful dish.
Storage & Freezing
Once the recipe is cooked, it can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To freeze, simply place the cooked chicken and veggies in an airtight container or freezer bag and store in the freezer.
When reheating, simply place the chicken and veggies in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. You can also reheat in the microwave, but be careful not to overheat.
FAQs
Here are some frequently asked questions about the recipe:
- Q: Can I use boneless chicken?
A: Yes, you can use boneless chicken. Simply adjust the cooking time accordingly.
- Q: How do I adjust the cooking time for smaller chickens?
A: To adjust the cooking time for smaller chickens, simply reduce the cooking time by 10-15 minutes. Use a meat thermometer to check the internal temperature of the chicken to ensure it is cooked to a safe temperature.
- Q: Can I use different types of vegetables?
A: Yes, you can use different types of vegetables. Simply adjust the cooking time accordingly based on the type of vegetable you are using.
- Q: Can I use different types of herbs?
A: Yes, you can use different types of herbs. Simply adjust the amount of herbs you are using based on your personal preference.
- Q: How do I prevent the chicken from drying out?
A: To prevent the chicken from drying out, make sure to not overcook it. Use a meat thermometer to check the internal temperature of the chicken to ensure it is cooked to a safe temperature. You can also baste the chicken with pan juices every 10 minutes to keep it moist.
- Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. Simply cook the chicken and veggies, then let them cool to room temperature. Store in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutritional Information
Here is the nutritional information for the recipe:
- Calories: 740 kcal
- Protein: 77g
- Carbs: 6g
- Fat: 45g
Please note that this is an approximate calculation and may vary based on the specific ingredients and portion sizes used.
Conclusion
Sheet Pan Lemon Herb Chicken and Potatoes is a delicious and easy-to-make recipe that is perfect for any occasion. With its unique combination of lemon and herbs, it is sure to become a favorite. Whether you’re a busy parent or a culinary enthusiast, this recipe is sure to please. For more delicious chicken recipes, check out our Creamy Lemon Chicken Pasta recipe.
So why not give it a try? With its simple ingredients and easy-to-follow instructions, you’ll be enjoying a delicious and satisfying meal in no time. And don’t forget to share your creations with me on social media by tagging me @EvasRecipes or pinning it on Pinterest!
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes!
One-Pan Lemon Herb Roasted Chicken and Veggies
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Season the chicken with salt, pepper, and herbs until evenly coated.
- Sear the chicken in a hot pan with oil over medium-high heat until browned on all sides, about 5-7 minutes.
- Add the veggies to the pan, stirring to combine with the chicken and oil.
- Squeeze fresh lemon juice over the chicken and veggies.
- Transfer the pan to the preheated oven and Roast for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
- Baste the chicken and veggies with pan juices every 10 minutes to keep moist.
- Check for doneness, ensuring the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and lightly browned.
- Remove from the oven and Let rest for 5-10 minutes before serving.
- Serve hot, garnished with additional herbs if desired.