Roasted Lemon Chicken with Potatoes and Rosemary! – Â Once you make this easy dish, you will make it over and over again! Â Simple roasted chicken and potatoes never tasted so good!
 This is one of those recipes that can be made 100 different ways and they would all be good!  If you never learned to cook another thing, you could fool your family for years with this same recipe, just by swapping out a few ingredients.  Okay, maybe not years, but at least a month…or a week…I’m such a food drama queen.
How to make Lemon Roasted Chicken with Potatoes and Rosemary –
A one pan wonder! Â Toss everything into the same pan and in the oven it goes.
Start with this simple marinade. Â Olive oil, garlic, rosemary and lemon juice. How could something that is so simple taste so good!
Pour the marinade right over the chicken and potatoes and in the oven it goes!
 No need to marinate for hours. Â
What else can I add to this Roasted Lemon Chicken and Potato Casserole?
- Artichoke hearts – Â canned or marinated variety.
- Fresh red or green peppers – sliced and tossed in.
- Fresh thyme in lieu of rosemary
- carrots, turnips and the list goes on and on!
- sweet potatoes in lieu of baby reds
After about 60 minutes, the chicken is roasted perfectly and the potatoes are tender. Â
The marinade has done it’s job and everybody loves you!
What kind of baking dish should I use ?
- We use a 9 x 13 baking dish. Â The kind you probably already have in your cupboard! Â The white dish we use is sturdy, cheap and cheerful! Â Don’t need fancy here!
We like to serve this with a simple steamed veggie on the side like broccoli or these Smashed Brussels Sprouts.
Can I use boneless chicken breasts or chicken thighs?
- You best! Â Sub boneless chicken breasts or chicken thighs by cutting your potatoes in small one inch pieces and reducing the cook time to 30 minutes. Â Your chicken is done when it reaches 165 degrees.
Can I make Lemon Rosemary Chicken in the Slow Cooker?
- Yes! Â You can simply put the uncooked chicken and all the ingredients including potato right into your slow cooker OR sear the chicken for 3-4 minutes on each side to create additional flavor. Â I personally prefer to sear but it’s pretty tasty if you just dump and go.
- Cook on low for 4-6 hours.
Need a quick visual? Check out our video on how to make this easy Rosemary One Pan Roasted Lemon Chicken with Potatoes!
I should also mention; This recipe is Whole30 compliant and Paleo, Â if ‘your Paleo’ allows potatoes (seems to be a controversial subject :).
More Lemon Chicken Recipes
More Rosemary Recipes:
- Artisenal Crackers with Olive Oil and Rosemary
- Homemade Foccacia Bread with Rosemary
- Pecan and Rosemary Crusted Chicken
More Chicken Recipes
- One Pot Spanish Chicken and RiceÂ
- Easy Baked Chicken and Rice
- One Pan Southwest Chicken and Rice
- Southwest Chicken and Rice Skillet
Looking for other healthy and easy chicken recipes?  You can find them more of them HERE!  Â
To Easy, Healthy Meals ….that don’t taste like it!
Clink!
Kathi
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!Â
Roasted Lemon Chicken with Potatoes and Rosemary
Ingredients
- 8-10 pieces of your favorite cut of chicken - skin on bone in
- 1 lb . baby red potatoes
- 1/2 in onion - cut large pieces
- 2 lemons 1 sliced and 1 juiced
- 1/3 cup olive oil
- 2 cloves garlic minced
- 1 Tablespoon fresh rosemary plus sprigs for garnish or 2 teaspoons dry
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Preheat oven to 400 degrees F.
- Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
- In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
- Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.
- Sprinkle generously with additional salt and pepper.
- Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.
Notes
- you can sub boneless chicken breasts or chicken thighs by cutting your potatoes in small one inch pieces and reducing the cook time to 30 minutes. Â Your chicken is done when it reaches 165 degrees.
- nutrition information is calculated using 3 ounces of chicken
Nutrition
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I so need to try this!! Look lovely.. I’m pinning straight away!!!
Absolutely fabulous. I had to add about 15 minutes and everything was perfectly done. Flavor was incredible. Though the ingredients may be simple, I would whip this up for a dinner party without hesitation. Thanks for sharing! Five stars for sure (having trouble clicking them).
Thank you Phaedra! These are my favorite kinda notes to get! (your not the only one having trouble clicking the stars on my recipes – I’ll take a look and see whats up!).
Thanks for your note!
Kathi
Wow and wow that recipe was DELICIOUS! My husband wants to have this every week and it was so easy to make! THANK YOU!
Hi Janelle – Thank you for the nice note and I’m so glad it worked out for you! It’s my go to recipe…so versatile too. I’m coming out with a citrus and herb version very soon so stand by!
Kathi
I make this all the time! It’s one of a my all time favorite dishes. I’ve added carrots to the mix and also have served with asparagus. . . Whichever way I’ve prepared it, it’s always been a hit!
Hi Alexix,
Carrots are a brilliant idea! I was going to make this again this weekend and try for a new twist…I think you just gave it to me. Chicken Pot Roast? Is that a thing?
Thanks!
Kathi
This is so good. My husband makes it all the time but simmers it instead of baking.
Happy you love it…even happier that your husband cooks 🙂
Take care!
Kathi
This was great! A new family favorite. Thanks so much!
So glad Kristy! Thanks for your note!
Kathi
Great recepie! My family loved it. Thank you.
Can this be cook with breast chicken?
Hi Kim – If you use boneless breasts, the chicken gets done before the potatoes. Maybe if you par cook the potatoes in the microwave or use bone in breasts? Hope that helps!
Kathi
I use boneless chicken thighs , But i cut my red potato’s in half and brown the white side so they will be brown and pretty.
this precooks the potatoes and everything came out perfect at the same time. Put the hot pan in the middle of the table
and everyone served themselves.
served with sliced tomato’s and mozzerella rolled into small balls deviled eggs, Olives and dill pickles . Looked great on a silver tray . had a salad plate at each place and they served the salad themselves also. had a bowl of Ceaser dressing on the table. . Made ice cream sandwiches with chocolate chip cookies . easiest dinner ever. everyone sat and kept eating a bite here and there and it was all gone.
Thanks Kathi for this recipe.
Thanks Mom :). You make everything I cook better…wish I would have been sitting at your table! xoxoxo!
Kim, did you try it with the boneless chicken breasts? If so, how was it and any advice? I’m making this for a dinner party and was curious how long to cook with boneless chicken…Kathi Kirk, any advice? Thanks in advance! Donna
Hi Donna – so the thing about chicken breasts is they cook quick and will most likely dry out before the potatoes are done. If there is still time, buy thighs – bone in. If you still want to use the breasts, pre-cook the potatoes until slightly done to even up the chicken vs potato cooking time. I’d say 35-40 minutes in the oven should do it! Hope that helps….please let me know how it turns out!
Kathi
Hello! I’m working on making this right now. I had the opposite issue. My potatoes are done but my chicken is still pink! Lol. Maybe they were just too thick to start with. Everything smells delicious though.
Hi Darlene – Size matters :). If you have really small potatoes and large pieces of bone-in chicken that could happen. Simply remove the potatoes and set aside and finish the chicken! Hoping you loved the flavors! Kathi
I make this on the stove top, marinade the chicken ahead of time and replace the potatoes for other sides. 35 – 40 minutes tops!
One of the easiest and most delicious baked chicken recipes I’ve ever tried! This is definitely going to be my go-to from now on. Thank you !
Thank you Naomi! So glad you loved it and truly appreciate the 5 star rating!
Love, love this recipe. I substituted carrots for potatoes. Saved recipe to my favorites. Thank you for sharing.
This was an amazing dish! I added carrots, turnips , onion and artichoke hearts along with the potatoes and this is at the top of our list now! Thank you so much for sharing! We usually do a rosemary lemon and garlic chicken on the grill that’s also wonderful but this was so easy! One you could assemble in advance. Thanks again!!!
I forgot to add the stars, definitely 5!
Holy Cow! Thank you so much for the rave reviews! You made my day!
My family loves this recipe!!!! Thank you so much for posting it. We make it every week and never tire of this wonderful meal.
Well that is just music to a food bloggers heart! Thank you for your comments!
This looks great Kathi! I’m going to share this on my Facebook page!
Made this recipe last night. It was delicious and will be a fav in our house.
I’m so glad you like it!