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
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!
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!
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! 🙂