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.
Everybody loves Roasted Lemon Chicken…
and this one has a ton of flavor! And as a bonus, it’s baked up in the same dish with the potatoes. One baking dish is all you need!
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.
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
We like to serve this with a simple steamed veggie on the side like broccoli or these Smashed Brussels Sprouts.
What else can I add to this Lemon Roasted Chicken and Potatoes recipe?
- Artichoke hearts – canned or marinated variety…make sure and drain before adding.
- 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
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 Roasted Lemon Chicken with Potatoes and Rosemary!
Looking for more healthy and easy chicken recipes? You can find them all HERE!
This recipe is Whole30 compliant and Paleo, if ‘your Paleo’ allows potoates (seems to be a controversial subject :). All my Favorite Whole30 Recipes in one spot!
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!
A simple marinade tossed with chicken and potatoes, then baked up in the oven. A delicious one pan meal your whole family will love!
- 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
- 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.
- 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.
This post may contain affiliate links, which means I might receive a very small commission, at no additional cost to you, should you chose to purchase that linked item. I only link to items I know and trust. Thank you for your support! Clink!
Viridiana says
January 30, 2015 at 3:33 pmDelicious recipe, both my husband and I loved it….. I’m a tough critic when it comes to food but this dish is worth adding it to my list of regulars.
Kari Gabriel says
January 14, 2015 at 6:28 pmMy husband is on the paleo diet, so I’m going to substitute sweet potatoes for the red potatoes, and parsnips if I can find them. Mouth is watering already……
Kathi Kirk says
January 14, 2015 at 8:57 pmSo no white potatoes on Paleo? You can have them on Whole30 so I assumed. Yikes! I better get my info straight before I hashtag Paleo! It’s my first go at this Paleo stuff and I have a lot to learn. Thanks for the note!
Daily says
October 3, 2017 at 11:23 pmYes, a real paleo has no whites, starches, gluten, dairy etc lol basically just veggies and meat, hence the name “the caveman diet” hope this helps ❤️ Thank you for an amazing recipe and to google for leading me here. Also, for the info about parboiling the potatoes to make it with boneless skinless chicken thighs ???? Cook on, Kathi and continue to share your delicious ideas with us
KCatty says
January 5, 2015 at 1:42 amGoogle got me here searching for lemon rosemary chicken and potatoes….this one is a keeper. Used bone-in/skin-on thighs, Meyer lemons, some baby potatoes and peeled/chunked rainbow carrots and I dusted with steak seasoning before putting it into the oven. . Because I’m on Weight Watchers, I halved the oil (esp. with using the skin-on chicken), and it still came out divine. One of those perfect winter dinners!!
Maria says
October 31, 2014 at 10:50 pmI made for today’s dinner and it came out very good, thank you for this delicious recipe.
Kathi Kirk says
November 1, 2014 at 4:10 pmThanks Maria! I’m so glad you liked it and is it easy or what??
Kathi
debbie says
October 28, 2014 at 7:10 amI so need to try this!! Look lovely.. I’m pinning straight away!!!
Phaedra says
October 28, 2014 at 2:27 amAbsolutely 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).
Kathi Kirk says
October 29, 2014 at 3:56 pmThank 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
Janelle says
October 27, 2014 at 9:58 pmWow and wow that recipe was DELICIOUS! My husband wants to have this every week and it was so easy to make! THANK YOU!
Kathi Kirk says
October 29, 2014 at 3:57 pmHi 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
Alexis Agee says
September 16, 2014 at 2:42 amI 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!
Kathi Kirk says
September 16, 2014 at 9:29 pmHi 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