Delicious Dinners That Won't Break the Bank: One-Pan Lemon Herb Chicken and Veggies

 

Finding delicious and satisfying dinners that don't empty your wallet can sometimes feel like a challenge. But fear not, fellow food lovers! Today, I'm sharing one of my go-to budget-friendly meals: a flavorful and easy One-Pan Lemon Herb Chicken and Veggies. This dish is not only incredibly affordable but also a breeze to clean up, making it a weeknight winner!

The beauty of this recipe lies in its simplicity and versatility. You can easily adapt the vegetables based on what's on sale or what you already have in your fridge. Plus, the bright lemon and herb flavors elevate simple ingredients into a truly tasty meal.

Why this is a budget superstar:

• Chicken Thighs: We're using chicken thighs instead of breasts. Thighs are typically more affordable and stay juicy even if you overcook them slightly (perfect for busy weeknights!).
• Seasonal Veggies: Feel free to swap in whatever vegetables are currently in season and on sale. Root vegetables like potatoes and carrots are always budget-friendly options.
• Minimal Ingredients, Maximum Flavor: A few simple herbs and a lemon go a long way in adding a burst of flavor without needing expensive sauces or marinades.
• One-Pan Wonder: Less dishes mean less time spent cleaning, and who doesn't love that?

Here's what you'll need (for 2-3 servings):

• 2-3 boneless, skinless chicken thighs
• About 1 pound of your favorite vegetables, chopped into bite-sized pieces (potatoes, carrots, broccoli, bell peppers, zucchini, etc.)
• 1 tablespoon olive oil (or any cooking oil you have on hand)
• 1/2 teaspoon dried Italian herbs (or a mix of dried oregano, thyme, and rosemary)
• Salt and pepper to taste
• 1/2 lemon, sliced

Let's get cooking!

1.   Preheat your oven to 400°F (200°C).

2.   In a large oven-safe pan (like a baking sheet or a cast-iron skillet), toss the chopped vegetables with the olive oil, Italian herbs, salt, and pepper. Spread them out in a single layer.

3.   Place the chicken thighs amongst the vegetables. Season the chicken with a little more salt and pepper.

4.   Arrange the lemon slices over the chicken and vegetables.

5.   Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. Ensure the internal temperature of the chicken reaches 165°F (74°C).

That's it! A complete, flavorful, and budget-friendly dinner is ready to be enjoyed. Serve it as is for a light meal, or pair it with some affordable rice or quinoa if you're looking for something more substantial.

Give this recipe a try, and let me know what you think in the comments below! What are your favorite budget-friendly dinner ideas? I'd love to hear them!