One Pan Oven Roasted Lemon Chicken
In the fall, we automatically revert to the easiest meals possible. One pot bacon jalapeño cheeseburger casseroles, one pot beef stroganoff…We really love any sort of meal that involves the least amount of clean-up as possible!
This One Pan Oven Roasted Lemon Chicken not only uses a leaner protein, but it is also packed full of vegetables and goes straight into the oven to cook all at once! The prep is very minimal, and you can actually relax or get some other chores done while waiting for your dinner to cook. It’s kind of like the modern-day, healthy and unprocessed TV dinner!
This recipe is easily customizable, but the trick is to use vegetables that cook all at the same time. Root vegetables go great here, such as carrots and parsnip, but you can always get creative and add some of your fave veggies in at the last minute. Red pepper and spinach, for instance, take the least amount of time to cook, so you could always have them chopped and ready to add within the last 5 minutes of cooking in the oven.
I’ve been recently having some digestive issues for the past couple of weeks after taking some antibiotics, and it’s become more clear to me than ever that eating clean is where it’s at. After having these issues I was actually very surprised to hear gut bacteria covered on CBC Radio’s The Current yesterday morning. The show’s guest was a researcher studying the effects of processed food on your gut flora, which has a significant impact on the way you lose weight and your overall health. If you have time and are interested in the way your body processes food, you should take a listen. The episode had a really big impact on me.
Needless to say, I’ve really been making more of an effort to eat more wholesome, less processed foods. When a recipe is this low maintenance, it makes the clean eating lifestyle pretty easy.
It’s amazing what you can do with some olive oil, lemon juice and fresh herbs! If you’re not a fan of chicken legs (they were on sale this week so I scooped them up!) then you can always use boneless skinless chicken breasts or breasts/thighs with the skin still on. Really, any part of the chicken is acceptable here.