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
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!
Jenny says
Oh my goodness gracious!!! This was AMAZING and it is my new favorite dinner! My whole family loved it so much, even my 3 year old. I will definitely be making this again and again! Thank you! (I used chicken breast just because that’s all I had and it was so tender and juicy!)
LaughingSpatula.com says
Thank you for taking the time to leave such a nice note Jenny! We love you for loving us!
Kaci says
This recipe is a family favorite! Incredibly delicious. I occasionally add asparagus to add some veggies and it goes perfectly well.
Kathi @ LaughingSpatula.com says
I am so glad you like it and love the idea of tossing in some asparagus! We make this a lot around here, in many variations!
Jack Rokon says
Hi,Kathi Kirk
This looks AMAZING! I will have to try it. But 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.
Kathi @ LaughingSpatula.com says
Hello Jack – If using boneless chicken, give your potatoes a head start. I recommend microwaving them until par cooked then continuing on with the recipe. Or another method would be to simply roast the potatoes for 20 minutes then add the chicken breasts. You just need the potatoes and chicken to be done at the same time. Thanks!
Renee says
Hello!
Having a holiday birthday dinner this week! I’m going to double up the recipe and i was wondering, can i use a large roasting pan (not glass) or a disposable aluminum pan? If so, is there a different oven temp i should use?
LaughingSpatula.com says
Hi Renee, this recipe is really forgiving. You can easily double and toss in another handful of potatoes and it would still come out good! No need to adjust the temp but probably extend the cooking time by 20-30 minutes. 165 degrees internally and the chicken will be perfect and tender!
Claire says
Awesome. we all love this. Even my husband who has previously not fancied chicken on the bone. I add carrots to save having to do extra bits
Denise says
Delicious and easy recipe! Making it for a 3rd time tomorrow night for company.
Anna says
Love this dish!!!! I made it several times now. Thank you
Kathi @ LaughingSpatula.com says
Thank you for taking the time to post such a nice comment Anna!
Ashley says
Do you have any suggestions for making this ahead of time? I have a big family gathering and don’t have time for an hour in the oven. I was planning on chicken breasts too.
Kathi @ LaughingSpatula.com says
Hello Ashley! You can assemble the entire dish, toss with the marinade and store in the refrigerator 24 hours in advance. Take out of the fridge and just let it warm up for 20 minutes on the counter so it all cooks evenly and the olive oil warms up a bit. Toss a bit to redistribute marinade and bake!
Rita says
Hi there, can i use dried rosemary instead of fresh rosemary? If so, shall i use less of this?
Kathi @ LaughingSpatula.com says
Yes! 2 teaspoons should be fine. I’ll update the recipe to reflect that. Thank you for the note!
Leigh says
Tasty! Made with chicken tenders and threw in some green beans. Microwaved the potatoes for a few minutes and it all took about 35 minutes to bake. Nice, filling, pretty, and fresh tasting meal as we ease into Whole30.
JB says
Thank you!!! GREAT recipe. Thank you so much for sharing!
This will be a go to for my fiancé and me!
Jenny says
Why bone in?
Kathi @ LaughingSpatula.com says
So the chicken and the potatoes get done at the same time. You can use boneless, just quarter the potatoes. Thanks!
Orlee says
HAS ANYONE TRIED FREEZING THIS RECIPE? I’m making it right now and it seems like a lot so I thought I would throw half of it in the freezer. Can’t wait to try it. Such wonderful reviews!
Kathi Kirk says
I hope you love it Orlee! I haven’t tried freezing it but if I did…I’d probably remove the meat from the bone first. Would make it much easier to thaw as well. Could you let us know how it works please:). Kathi
Orlee says
The recipe was delicious when I made it fresh! I did freeze half of it and cooked it tonight. It was good, but not nearly as good as when I cooked it fresh. The chicken was great but the potatoes were a little mushy. With that being said, I am a super busy mom that likes to have a healthy meal on the table. I would freeze it again to make a good weeknight dinner.
Kathy says
I just made this with chicken breast tenderloins because they were on sale. I boiled the potatoes for about 10 minutes and sliced the onion thin. I cooked it all for about 25 minutes and it was delicious, even my 6 year old loved it!
Kathi Kirk says
You were so smart to soften up the potatoes with the chicken tenders! Great idea and I’m so glad you loved it!
Sasha says
I made this for our visitors on their first night in from traveling and everyone loved it. I used three huge bone in chicken breasts cut in half. Thanks for sharing a great recipe!
Kathi Kirk says
Thank you Sasha! I am so glad you liked it!
Kathi Kirk says
Thank you Sasha! I am so glad you liked it!
Terri says
Thank You so much for this recipe!! I have made this several times in the past month as it is such a crowd pleaser! I have quadrupled the lemon/oliveoil, etc mixture to feed 6, (I use boneless/skinless chicken breasts) and it was out of this world!! The freshness of the lemon combined with the rosemary and then the “kicker” of the crushed pepper flakes is the”grande finale”!! This is a definite go to for ease as well as taste and for groups! Make sure you make enough for leftovers, as you will be craving this later in the evening, or the following day!! Again, thanks for making my life so much easier with this recipe in hand!!
Kalpana says
Hello kathi ! Looks delicious . I must say this is easiest and best recipe for roasted lemon chicken with potato & rosemary . Thanks for sharing with us . Have a question to ask can I add brown mushroom to this recipe ?? TIA
Kathi Kirk says
Thank you so much for the kind note! Yes, you can add mushrooms or any kind of veggies for this dish! More veggies, the better you feel!