This recipe is my go-to weeknight dinner—it's unbelievably flavorful, incredibly easy, and requires minimal cleanup. Seriously, it's a game-changer! I developed it after countless experiments trying to create the perfect one-pan roast. This version is SO good.
One of my friends, Sarah, told me about her disastrous attempt at a one-pan meal, where everything ended up burnt to a crisp. That's when I decided to create this foolproof recipe – guaranteed to deliver delicious, juicy chicken and perfectly roasted veggies, every single time!
Required Equipments
- Large roasting pan
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
- Cutting board
One Pan Lemon Herb Roasted Chicken and Vegetables with Basil: Frequently Asked Questions
One Pan Lemon Herb Roasted Chicken and Vegetables with Basil
This One-Pan Lemon Herb Roasted Chicken and Vegetables with Basil recipe is a weeknight winner! It's simple, flavorful, and requires minimal cleanup.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for perfectly roasted chicken and tender veggies. Don't skip this step!
- Pat your chicken dry with paper towels. Seriously, this makes all the difference in achieving crispy skin. I learned this the hard way after a few soggy chicken disasters.
- In a large mixing bowl, combine the olive oil, lemon juice, garlic, fresh herbs (rosemary, thyme, and oregano—oh my!), salt, and pepper. Give it a good whisk to emulsify the flavors, so every piece is well-coated. Trust me, this extra step is essential!
- Place the chicken in the roasting pan. I like to use a large roasting pan so everything has enough space to cook evenly. Make sure the chicken isn't cramped!
- Toss your chopped vegetables (potatoes, onions, and lemons) with about half of the herb mixture. The best way to ensure everything is seasoned is to toss them together before putting them around the chicken.
- Arrange the vegetables around the chicken in the roasting pan. This creates a beautiful presentation, but most importantly, the veggies will roast up perfectly with the chicken!
- Pour the remaining herb mixture over the chicken. This ensures it's fully seasoned and nicely browned. Don't be shy with the lemon!
- Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when you pierce the thickest part of the thigh with a fork. Use a meat thermometer for foolproof results—internal temperature should reach 165°F (74°C).
- Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Garnish with fresh basil before serving. A little something extra never hurts.
- Serve immediately and enjoy your delicious, easy, one-pan masterpiece! I suggest pairing it with a nice glass of chardonnay. Or a mimosa. Okay, fine, whatever you like!
📝 Notes
- Don't overcrowd the pan! Ensure your chicken and vegetables have enough space to roast properly.
- Feel free to adjust the herbs to your liking. A little experimentation is always welcome!
- If you like your veggies extra crispy, you can increase the oven temperature to 425°F (220°C) for the last 15 minutes of cooking time. Keep a close eye on it though, to avoid burning!
🍎 Nutrition
Calories: 600kcal
Protein: 50g
Fat: 35g
Carbohydrates: 50g
Fiber: 10g
Calcium: 80mg
