Roasted Lemon Chicken with Potatoes and Rosemary! – Once you make this easy dish, you will make it over and over again! 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! Toss everything into the same pan and in the oven it goes.
Start with this simple marinade. 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.
What else can I add to this Roasted Lemon Chicken and Potato Casserole?
- Artichoke hearts – 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.
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. The kind you probably already have in your cupboard! The white dish we use is sturdy, cheap and cheerful! 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! Sub boneless chicken breasts or chicken thighs by cutting your potatoes in small one inch pieces and reducing the cook time to 30 minutes. Your chicken is done when it reaches 165 degrees.
Can I make Lemon Rosemary Chicken in the Slow Cooker?
- Yes! 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. 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, 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 Rice
- 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!
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!
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. Your chicken is done when it reaches 165 degrees.
- nutrition information is calculated using 3 ounces of chicken
Nutrition
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Jill says
Hi Kathi! I had to stop by and comment 🙂 Since pinning this recipe a month and a half ago… I have made it every single week. My husband and I LOVE it! It also makes enough for 2 dinners, which is perfect for our busy schedules. We love things spicy, so we quadruple the crushed red pepper 🙂 And then the past couple times, I’ve stuck it under the broiler on high for about 5 minutes to get the skin brown and crispy. So glad we found this recipe. Thanks!
Kathi Kirk says
Oh my gosh thank you so much! I just posted a very similar recipe that includes sausage. Super easy just like this one only with a little kick. I really appreciate you taking the time to send such a nice note! Kindness rocks!
https://laughingspatula.com/roasted-chicken-with-sausage-and-potatoes/
Jill says
Absolutely! 🙂 And wow… I have pinned that recipe and can not WAIT to try it – perfect for us spice-loving people – thank you!!!
Marianne says
I tried this recipe tonight & it turned out amazing!!! So much flavor! I am a terrible, amateur cook so I never have much confidence in how things will turn out but this was sooo good! Thank you for your recipe and for helping out people like me who struggle to enjoy cooking but have to make dinner happen for my family regardless every night!
Kathi Kirk says
Dear Marianne – you made my day! What a nice comment to get…I’m so glad you enjoyed the recipe and hope you will dig around my blog and Pinterest boards for more! I have a Pinterest board called Fast and Fresh you might like a lot! Thank you again!
Karen says
This was the best roasted chicken that I have ever had. Thanks so much for the recipe!
Brenda Jansen says
It’s in the oven…it looks good and it smells good……gonna enjoy!!
will report later. Thanks
Brooke says
Trying this tonight, I will keep you posted how it turns out. I’m marinating the chicken ( using legs and thighs ) before hand and used dried rosemary instead of fresh, and I’ll make a half batch of sauce to pour over the potatoes and added carrots instead of onions ( using a medly of mixed colored small potatoes )
Kathi Kirk says
Sounds really good! I have this on the recipe board to make for dinner tomorrow night…it’s a staple around here and I just got fresh rosemary in the garden! Thanks for your note…hope you love it!
Jenn Pascual says
This was divine ! Loved it
Kathi Kirk says
So glad you liked it! Thanks for the nice note!
Jessica says
How would this recipe work out in a crock pot, do you think? I’ve made it several times in the oven and loved it but will be gone all day tomorrow only to come home hungry haha so crock pot is needed!
Kathi Kirk says
Hi Jessica, I think it would be great! Little concerned the potatoes would get mushy so make sure it’s either red or white ones. They stay firmer in long cooking. Yukons are my fave! Thanks!
Carley says
How many servings does this recipe make?
Kathi Kirk says
The recipe is for 8 thighs. So I guess if Aunt Mildred has only one but big old Uncle Bud has two…I’d say 6! 🙂
Caitlin says
I’m doing a whole30 and made this tonight when I was in a food slump. Used breasts, so delicious!!
Kathi Kirk says
Hi Caitlin – I keep forgetting about this recipe! I’m doing Whole30 too and need to make it. I’ve got a bucket of chicken thighs from costco in the freezer! So glad you liked it!
Kathleen says
Kathi – thanks to the miracle of Pinterest, I just found this recipe almost two years after you first posted it. I made it last night & it was one of the best things I’ve tasted in a while. The whole fam sopped it up as if it was the essence of life.
This is staying in my permanent recipe rotation God bless you!
Rita says
I am going to make this tomorrow night, i can’t wait. I hope a glass pyrex dish is ok for this ?
🙂
Kathi Kirk says
Yes! It will work perfect!
Rita says
Great. I also only have chicken legs at home at the moment so hope it works well with only legs!
Rita says
Another quick question (sorry!), I have chilli flakes at home and i also have cayenne pepper flakes, which should i use in this instance?
Kathi Kirk says
Hi Rita – No problem! Use the chili flakes. It just gives it a little extra flavor. You can totally omit the ingredient with little change to the recipe and drum sticks are perfect for this! Let me know how it turns out!
Rita says
It turned out deliciously! I am so glad I came across this and will save it. The Mr. loved it so much he was even licking the juices that remained in the pyrex after dinner. I can’t wait to explore your other recipes on this site 🙂
Kathi Kirk says
I’m so glad it worked out for you Rita! – thanks so much for your notes!
Veronica says
I followed this recipe to a T . It smelled divine while it was baking, and it looked like a gourmet dish as soon as I pulled it out of the oven, however upon the first bite I noticed a very bitter after taste. Unfortunately, the bitterness was so strong that we just couldn’t eat it. Any ideas as to what I may have done wrong?
Kathi Kirk says
Hi Veronica – The first thing that comes to mind is bitter Rosemary. I couldn’t be sure of course, have never heard of anyone else having the problem but maybe switch our your rosemary supply and try again!
Charna Wiese says
The entire family loved this. I added Kalamata olives. Thank you for easy, delicious recipes!
Kathi Kirk says
I love the idea of the olives! So glad you liked it!
Kathi
tonia says
this recipe is just what i was searching for, going to be making this tonight! any thoughts on using quinoa in place of the potatos?
Kathi Kirk says
Hi Tonia – well right off the top of my head I’d have to say no. Quinoa is cooked in liquid like rice. Not sure how that would work with this recipe but I’ve heard good things about subbing the white potatoes for sweet potatoes! You could always omit the potatoes and serve the Quinoa on the side. I have a nice recipe for Quinoa Pilaf https://laughingspatula.com/quinoa-pilaf/
Thanks for your note!
Shal says
All parties say it was delicious!! Easy to prepare as well… I did pre-cook the potatoes and should have done the same with the carrots. They were still slightly crunchy even though I cut them into small pieces.
If I were to use sweet potatoes, I would just cube them into roughly the same size as baby potatoes…skin on. However, red potatoes *are* allowed on the Paleo diet, in small doses, and according to the needs of the individual. Sweet potatoes are recommended, but red potatoes are not a NO-NO. Mark breaks it down really well here:
http://www.marksdailyapple.com/paleo-potatoes/#axzz3SKhppBwv
Tina says
This is absolutely awesome! Didn’t have the red potatoes, so I used sweet potatoes and it was wonderful!
Kathi Kirk says
Hi Tina – Ive been wanting to try this with sweet potatoes! Makes it perfect Paleo. Did you peel and cube or exactly how did you prepare the sweet potatoes?
Curious Paleo people want to know 🙂
Kathi