Description
One-pan Italian herb chicken with spring vegetables , an easy, low-fat baked chicken and veggie meal that’s simple to prepare and full of flavor.
Ingredients
Scale
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- 4 chicken leg quarters
- 2 medium courgettes, cut into 2 cm cubes
- 2 large carrots, sliced into rounds
- 200 g (7 oz) fresh or frozen peas
- 1 lemon, sliced
- 4 tablespoons (60 ml) extra virgin olive oil
- 2–3 tablespoons Italian herbs
- Salt, to taste
- Pepper, to taste
Instructions
- Step 1: Preheat Your Oven: Set your oven to 180°C (356°F) and allow it to fully heat up to prepare for roasting the chicken and vegetables.
- Step 2: Prepare the Vegetables: Cut courgettes into 2 cm cubes and slice the carrots into rounds. Keep the pieces uniform for even cooking. Set aside the fresh or frozen peas.
- Step 3: Arrange in Baking Dish: Spread all the vegetables evenly in a large baking dish. Place the chicken leg quarters on top, skin side up, spacing them to allow heat circulation and even cooking.
- Step 4: Season Generously: Drizzle 4 tablespoons extra virgin olive oil over the chicken and vegetables. Season with salt, pepper, and 2-3 tablespoons Italian herbs. Lay lemon slices around and on top of the chicken to infuse freshness.
- Step 5: Bake and Check Doneness: Place the baking dish in the preheated oven. Bake for 40-50 minutes until the chicken skin becomes golden brown. Check that the meat is no longer pink inside and juices run clear, indicating doneness. Vegetables should be tender.
- Step 6: Let Rest Before Serving: Remove the dish from the oven and let the chicken rest for 5-10 minutes. This resting period allows the juices to redistribute for juicier meat.
Notes
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- Room Temperature: Store leftovers in an airtight container. Keep at room temperature no longer than 2 days to maintain texture and flavor.
- Refrigeration: Place leftovers in an airtight container and refrigerate. Use within 4 days for optimal freshness and safety.
- Freezing: Wrap portions tightly in plastic wrap and place in freezer-safe containers. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- If the chicken skin is not crispy after baking, broil the dish for an additional 3-5 minutes to achieve a golden, crispy texture.
- To prevent overcooked vegetables, check for doneness starting at 30 minutes and reduce total baking time by 10 minutes if necessary.
- If chicken is undercooked, tent the dish with foil and continue baking for 5-10 minutes until the internal temperature reaches 165°F (74°C).
- Arrange chicken and vegetables in a single layer with spacing to ensure even cooking and avoid steaming.
- If the dish appears dry during baking, drizzle 1-2 tablespoons of chicken broth over the contents about 20 minutes into baking to add moisture.
- Reheat leftovers in an oven preheated to 180°C (356°F) for 10-15 minutes until warmed through. Cover with foil to retain moisture if desired.
- Serve the Italian herb chicken with roasted asparagus or garlic mashed cauliflower for a balanced plate.
- A fresh arugula salad with lemon dressing pairs well to add brightness and texture.
- Incorporate the dish into grain bowls with quinoa or brown rice for a heartier meal.
- Use as filling for wraps alongside sautéed bell peppers and onions to create a portable meal.
- Top the finished dish with a drizzle of balsamic glaze, a sprinkle of feta cheese, or a spoonful of homemade pesto to vary the flavor profile.
- Substitute chicken leg quarters with thin, boneless chicken breasts for even cooking and a lighter option. Use the same seasoning and cooking times, adjusting as needed based on thickness.
- Replace Italian herbs with herbes de Provence if a different herbal profile is desired.
- For vegetable swaps, courgettes can be replaced with asparagus or bell peppers, and carrots can be substituted with parsnips or sweet potatoes, maintaining similar cutting sizes for cooking evenness.
- Choose thin, boneless chicken breasts for quicker, even cooking and enhanced herb absorption if substituting.
- Use a good quality Italian herb blend for balanced flavor; freshness is essential for the best aroma.
- Opt for extra virgin olive oil to support browning and add healthy fats with robust flavor.
- Select firm, vibrant green asparagus if using as a vegetable addition or substitution. Trim thick stalks for tenderness.
- Pick ripe cherry tomatoes for natural sweetness and moisture if adding or substituting vegetables.
- Choose bell peppers of mixed colors for visual appeal and sweetness; cut uniformly to ensure even cooking.
Nutrition
- Serving Size: 1 serving (1 chicken leg quarter with vegetables)
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg