One-Pan Lemon Herb Chicken and Veggies: Melissa Gorga’s Real Housewives Recipe!

Melissa Gorga, known for her role on The Real Housewives of New Jersey and her entrepreneurial spirit, has also shared some delicious and surprisingly easy recipes over the years. One that consistently gets rave reviews is her One-Pan Lemon Herb Chicken and Veggies. This recipe is perfect for busy weeknights because it’s quick, flavorful, and requires minimal cleanup. Plus, it’s packed with healthy ingredients and can be easily customized to suit your preferences. If you’re looking for a simple yet impressive meal, look no further than Melissa Gorga’s one-pan wonder!

Why You’ll Love This Recipe

• Effortless Cooking: Everything cooks together on a single pan, reducing cooking time and cleanup.
• Incredible Flavor: The combination of lemon, herbs, and garlic creates a bright and aromatic dish.
• Healthy and Nutritious: Packed with lean protein and a variety of vegetables, this recipe is a well-balanced meal.
• Customizable: Easily adapt the vegetables and herbs to your liking.
• Impressive Presentation: The vibrant colors and delicious aroma make this dish perfect for both casual dinners and gatherings.

Ingredients You’ll Need

• Chicken: Bone-in, skin-on chicken thighs are recommended for their flavor and moisture, but boneless, skinless chicken breasts or chicken legs can be used as well. Adjust cooking time accordingly.
• Vegetables: A mix of colorful vegetables like potatoes, carrots, broccoli florets, bell peppers, zucchini, and red onion work beautifully. Feel free to use your favorites or whatever you have on hand. Root vegetables like sweet potatoes or parsnips also make a great addition.
• Lemon: Adds brightness and acidity to the dish. Use both the zest and juice for maximum flavor.
• Fresh Herbs: A combination of fresh rosemary, thyme, and oregano provides an aromatic and flavorful base. Dried herbs can be substituted if fresh herbs aren’t available (use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs). Parsley is a great finishing touch.
• Garlic: Adds a pungent and savory element to the dish.
• Olive Oil: Helps to brown the chicken and vegetables and adds richness.
• Salt and Pepper: Essential for seasoning.
• Optional: Red pepper flakes for a touch of heat, white wine or chicken broth for deglazing the pan (adding extra flavor), parmesan cheese to garnish.

Detailed Recipe: Melissa Gorga’s One-Pan Lemon Herb Chicken and Veggies

Yields:

4-6 servings

Prep time:

15 minutes

Cook time:

45-50 minutes

Ingredients:

• 6-8 bone-in, skin-on chicken thighs (about 2-2.5 pounds)
• 1.5 pounds small red potatoes, halved or quartered
• 2 large carrots, peeled and chopped into 1-inch pieces
• 1 large red onion, cut into wedges
• 1-2 bell peppers (any color), seeded and chopped into 1-inch pieces
• 1-2 zucchini, chopped into 1-inch pieces
• 2-3 broccoli crowns, cut into florets
• 1 lemon, zested and juiced
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• Optional: Red pepper flakes, 1/4 cup dry white wine or chicken broth, grated Parmesan cheese, fresh parsley for garnish

Equipment:

• Large baking sheet (at least 13×18 inches)
• Large bowl
• Cutting board
• Knife

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: In a large bowl, combine the potatoes, carrots, red onion, bell peppers, zucchini, and broccoli. Drizzle with 2 tablespoons of olive oil, season generously with salt and pepper, and toss to coat evenly.
3. Arrange the Vegetables: Spread the vegetables in a single layer on the baking sheet. Ensure that the vegetables are not overcrowded, as this will prevent them from browning properly. If needed, use two baking sheets.
4. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This will help the skin to crisp up nicely. In a small bowl, combine the lemon zest, lemon juice, minced garlic, rosemary, thyme, and oregano. Drizzle the remaining 2 tablespoons of olive oil over the chicken thighs and rub the herb mixture all over the chicken, including under the skin if possible. Season generously with salt and pepper.
5. Arrange the Chicken: Place the chicken thighs on top of the vegetables on the baking sheet, spacing them evenly.
6. Deglaze (Optional): If using, pour the white wine or chicken broth over the vegetables on the baking sheet. This will add extra moisture and flavor to the dish, preventing the vegetables from drying out.
7. Bake: Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). If the chicken skin starts to brown too quickly, tent the baking sheet with foil for the last 15-20 minutes of cooking.
8. Rest: Remove the baking sheet from the oven and let the chicken and vegetables rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
9. Garnish and Serve: Garnish with fresh parsley (optional) and grated Parmesan cheese (optional). Serve immediately and enjoy!

Tips for Success

• Don’t overcrowd the pan: Overcrowding the pan will steam the vegetables instead of roasting them, resulting in soggy, not crispy, vegetables. Use two baking sheets if necessary.
• Pat the chicken dry: Patting the chicken dry helps the skin to crisp up nicely.
• Use bone-in, skin-on chicken thighs: Bone-in, skin-on chicken thighs are the most flavorful and juicy option for this recipe. They also hold up well to the high heat of the oven.
• Don’t be afraid to experiment with vegetables: Feel free to use your favorite vegetables or whatever you have on hand. Just be sure to cut them into similar sizes so they cook evenly.
• Adjust cooking time as needed: Cooking times may vary depending on your oven and the size of your chicken and vegetables. Use a meat thermometer to ensure that the chicken is cooked through.
• For extra crispy chicken skin: Place the baking sheet under the broiler for the last few minutes of cooking, keeping a close eye on it to prevent burning.
• Add acidity for brightness: The lemon juice is key to balancing the richness of the chicken and vegetables. Don’t skip it! A splash of balsamic vinegar at the end can also brighten the flavors.

Variations and Substitutions

• Chicken: Use boneless, skinless chicken breasts or chicken legs instead of chicken thighs. Adjust cooking time accordingly. Boneless chicken breasts will cook faster.
• Vegetables: Swap out the vegetables for your favorites. Some other great options include Brussels sprouts, asparagus, green beans, mushrooms, and cherry tomatoes.
• Herbs: Use different herbs, such as basil, chives, or sage.
• Spices: Add other spices, such as paprika, garlic powder, or onion powder.
• Lemon: Use orange or lime instead of lemon.
• Wine: Use apple cider vinegar instead of white wine.
• Make it Spicy: Add a pinch of red pepper flakes to the herb mixture or drizzle with a spicy chili oil after cooking.
• Add a Sweet Touch: Drizzle with a touch of honey or maple syrup after cooking for a sweet and savory flavor combination.

Serving Suggestions

This one-pan chicken and veggies is a complete meal on its own, but you can also serve it with:

• Quinoa or Rice: For a heartier meal.
• Crusty Bread: To soak up the delicious pan juices.
• Side Salad: For a light and refreshing accompaniment.
• Roasted Asparagus: Adds a complementary flavor profile.

Storing and Reheating

Storing: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat in the oven at 350°F (175°C) until heated through, or in the microwave on medium power. You can also reheat it in a skillet on the stovetop with a little bit of olive oil.

Nutritional Information (Approximate)

(Note: Nutritional information will vary based on specific ingredients and portion sizes.)

Per serving (estimated):
Calories: 400-500
Protein: 30-40g
Fat: 20-30g
Carbohydrates: 20-30g

Conclusion

Melissa Gorga’s One-Pan Lemon Herb Chicken and Veggies is a weeknight dinner winner! It’s easy to prepare, packed with flavor, and requires minimal cleanup. With its customizable ingredients and simple instructions, this recipe is sure to become a staple in your kitchen. Give it a try and experience the deliciousness for yourself!

Enjoy this taste of Real Housewives’ culinary simplicity! Bon appétit!