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
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Pin RecipeA 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.
- nutrition information is calculated using 3 ounces of chicken
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!
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.