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!
Morgan Pankratz says
Cannot believe it’s taken me this long to leave a review. I’ve been making this recipe for almost five years and it is OUTSTANDING. One of the best chicken recipes I’ve ever made. It’s so yummy and delicious. My husband loves it too. I usually cut the recipe roughly in half when it is just us too – but I tend to leave the same amount of onion because the roasted onion hunks are sooooo good. This is a must make recipe! Soooo simple.
Morgan Pankratz says
Also forgot to add – you can make this with any chicken cut, we usually go with four pieces bone-in thigh. YUM!
Kathi & Rachel says
Thank you Thank you Thank you Morgan! What a nice review! We so appreciate it! We have another dish similar to this with chicken and sausage that you might like? Kinda the same simple premise. https://laughingspatula.com/one-pan-roasted-chicken-with-sausage-and-potatoes/ Clink!
amy says
Can this recipe be done with multiple different bone-in chicken parts at once (thighs, breast, drumsticks)?
Kathi & Rachel says
You bet! It’s the way we like it best!
Cindy Hallman says
Absolutely delicious! Huge hit with my family – even the 2 year old loved it. I used Yukon Gold potatoes because that’s what I had on hand and they were so good. And the fresh rosemary just took it over the top.
Rob says
Been making this for years! sorry I never left a review until now.
Kathi & Rachel says
Thanks for leaving one now Rob! Really appreciate the 5 stars!
Linda Welch says
In the oven now and smells amazing! Had two sweet potatoes to use up, so added them with the other potatoes!
Thanks for the recipe!
Kathi & Rachel says
Love the addition of sweet potatoes! Thank you for the nice note!
Annette says
Hi Kathi,
What you recommend serving with this dish?
Many thanks
Annette
Kathi & Rachel says
Hi Annette – what I love about this dish is it already comes with the starch so a simple veggie like steamed broccoli or asparagus is all you need! Side salad would be great too. We keep it pretty basic with this. Hope you love it!
Susan Frasco says
It is so hot in Arizona right now so can I make this recipe in the crockpot & how long to cook. Thanks so much.
Kathi & Rachel says
I hear ya Susan we live in Palm Springs! 6 ours on low or 4 hours on high should be perfect!
char says
Just made this tonight and it was delicious !!! The chicken was so tender and the potatoes melted in your mouth …yum I made asparagus with it and a nice bottle of white wine..what a nice dinner ! Thank you for sharing .
Kathi & Rachel says
Hi Char! So glad you loved it and thank you for the 5 star rating…us bloggers love those :).
Lora says
Can i pressure cook this in the ninja foodie
Kathi & Rachel says
Hi Lora, I am sure you can but I do not own a Ninja so would be impossible for me to give you instructions. Sorry!
Elaine says
Let me just thank you for sharing this recipe. My 11 year old son is a very picky eater and he went nuts over this recipe. I mean, he even asked me to write down the name so he could remember what it was to ask for it. HE LOVES THIS CHICKEN!! I love this chicken. I see many meals shared with my family over this dish. I may even adapt it for Thanksgiving since I loathe having to deal with a big Turkey carcass. Thank you, again.
Laura says
If I am using boneless chicken thighs should I pre-cook the potatoes? I’ve made it many times with bone in thighs and fit is always delicious!
LaughingSpatula.com says
Hi Laura! – Simply cut the potatoes into 2 inch pieces and reduce cooking time to 30 minutes. That should do it!
Cyndi Bohun says
How many pounds of chicken is this?
LaughingSpatula.com says
4-6 pounds. It’s a very forgiving recipe, you can use a little or a lot of chicken. There is plenty of marinade for 6 pounds of chicken.
K.Miller says
This has been a regular dish in our household. I visited with a friend and she gave me a hearty amount of rosemary, but i wasn’t sure what to do with it! And I googled it and found this!
This dish will make your house so fragrant. The chicken is every so juicy, and the recipe is seriously so easy and forgiving. Forget measuring, just do what you do. Lemon, Olive oil, Salt/pepper, you CANNOT mess this thing up.
If you’re wanting to do boneless, please just trust the recipe and go for the bone in skin on chicken thighs. It is so juicy, and the skin turns out so perfectly crispy, you’ll never go back.
The only change we made is we use cast iron instead of a glass baking dish.
xoxox
Bake on, bitches.
LaughingSpatula.com says
Thank you for the great reviews…your sign off made us laugh!
Roland Ward says
Amazing quick and easy to make recipe! Admittedly, I made a few tweaks based on what I had on hand and a mistake I made, but it was delicious.
First, I thought the recipe was supposed to be cooked in a cast iron skillet. Oops! I only had boneless chicken breast and one baking potato. No worries, I was making a meal for two. Other than cutting the ingredients in half and changing two ingredients I followed the recipe to a T. It was amazing, easy and quick. This will now be added to my weeknight “go to” recipes.
Liz says
Could you make this in a slow cooker?
LaughingSpatula.com says
Yes! Such a good question, I added it to the commentary in the recipe. I like to sear the chicken before putting in the slow cooker but it isn’t necessary. You can simply add all the ingredients right to your cooker. 4-5 hours on low. Thanks for the question!
Bob Mandel says
Great GREAT recipe.
I am just curious if anyone has tried adding brussel sprouts or broccoli?
LaughingSpatula.com says
Hi Bob! Brussels would work really well as they are a more firm veggie and take longer to cook. I’d v cut the stem out and throw them in whole. Broccoli would need to be tossed in 20 minutes prior to the chicken being done. So glad you liked it!