Lemon Herb Chicken with Potatoes and Carrots
If you’re looking for a delicious and easy dinner idea, this Lemon Herb Chicken with Potatoes and Carrots is perfect. This recipe brings together juicy chicken, vibrant veggies, and zesty lemon for a meal that’s sure to impress. It’s healthy, simple to make, and packs a punch of flavour.
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Cooking dinner doesn’t have to be a chore. With this one-pan dish, you spend minimal time on clean-up while enjoying a hearty and comforting meal. The combination of herbs and lemon not only enhances the chicken but also makes the potatoes and carrots shine.
Cooking the Perfect Lemon Herb Chicken
When cooking Lemon Herb Chicken, getting the right ingredients and preparation method is key. The flavours of the herbs and the lemon really bring out the best in the chicken. Pay attention to the steps for a tasty result.
Choosing Your Ingredients
Start with fresh chicken. If you can, go for bone-in, skin-on pieces for more flavour. They stay juicy while cooking. You’ll also need potatoes and carrots. Choose medium-sized potatoes, like Yukon Gold, which mash beautifully, and use baby carrots for ease.
Don’t forget your herbs! Parsley, thyme, and rosemary are excellent choices for that fresh taste. Pick whole herbs for the best flavour. For the lemon, use fresh lemons rather than bottled juice. The zest adds an extra zing!
Preparation Tips for Chicken and Veg
Before cooking, ensure the chicken is at room temperature. This helps it cook evenly. Pat the chicken dry with paper towels to get rid of excess moisture. This step is crucial for getting a nice sear.
Next, chop your potatoes and carrots into even pieces. Aim for about 2.5cm cubes for the potatoes and halved baby carrots. This ensures they cook at the same rate as the chicken.
Drizzle a bit of olive oil over the veggies and season with salt and pepper. Toss them well to ensure even coating. This will help them roast nicely alongside the chicken, soaking up those great flavours.
Seasoning with Herbs and Lemon
For seasoning, start with the herbs. Chop parsley, thyme, or rosemary finely depending on your preference. Squeeze the juice of the lemon into the mix, and add lemon zest for extra flavour. You can also stir in some melted butter for richness.
Rub this mixture all over the chicken. Make sure to get under the skin for maximum flavour. Sprinkle a bit of salt and pepper on top as well.
For the carrots and potatoes, sprinkle any leftover herb mixture over them too. This way, all your ingredients share those tasty flavours while cooking.
Serving Suggestions and Pairings
Lemon Herb Chicken with Potatoes and Carrots is a delicious meal that can be enjoyed in many ways. Here are some tasty suggestions to enhance your dining experience.
Sides to Consider:
- Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette adds a nice crunch.
- Crusty Bread: Warm, buttery bread complements the flavours well.
Sauce Options: You can drizzle a bit of extra lemon juice or a simple herb sauce over the chicken for added zest.
Serving Style: Serve the chicken on a large platter with the potatoes and carrots arranged around it. This creates an inviting display for your guests.
Feel free to garnish with fresh herbs like parsley for a pop of colour! Enjoy your meal with these tasty combinations.
Lemon Herb Chicken with Potatoes and Carrots
Ingredients
- 675 g boneless skinless chicken breast or thighs, cut into 2.5cm pieces
- 2 large potatoes peeled and cut into 2.5cm wedges
- 4 large carrots peeled and cut into 2.5cm slices
- Juice of 2 lemons about 30ml
- 30 ml olive oil
- 2 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley chopped (optional)
Instructions
- Preheat your oven to 220°C (200°C for fan-assisted ovens) or Gas Mark 7.
- In a large bowl, whisk together lemon juice, olive oil, thyme, paprika, salt, and pepper.
- Add the chicken, potatoes, and carrots to the bowl and toss to coat with the lemon herb mixture.
- Transfer the chicken and vegetables to a large oven-safe skillet or Dutch oven.
- Bake for 30-40 minutes, or until the chicken is cooked through and the potatoes and carrots are tender and lightly browned.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
Use boneless, skinless chicken breast for a leaner option or chicken thighs for a more tender and juicy result.
Add some cherry tomatoes or green beans to the skillet for added flavour and nutrition.
Substitute the thyme with rosemary or oregano for a different herbal flavour.
Serve with a side of quinoa or brown rice for a filling and satisfying meal.