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!
TexasGrandma says
Very easy, delicious way to make chicken. We especially loved the hint of heat with the crushed red pepper!
Jodi says
So easy to make and DELICIOUS!! Instead of pouring the sauce over the chicken, I first drench the chicken on it, then what’s ever left I pour over everything. I also sprinkle the chicken with lemon pepper before roasting.
Kim says
Delicious !!! I have made this recipe many times and it never disappoints ! Very flavorful and easy for a weeknight. Thanks for the great receipt.
Donna says
Thank you for this recipe. Came out fantastic.
Betsy Morrow says
Should I sear the chicken breast before cooking? Thank you
Kathi & Rachel says
It isn’t necessary Betsy but it would add a bit of color.
Shanna says
A friend introduced me to this recipe a few years ago and I’ve been making it ever since! It’s what I take to families who just had a baby, had surgery, or experienced a loss in the family. It’s also what I make when we have company over. It’s a wow dish with little effort and makes me look like I’m a great cook! We love this dish!
Kathi & Rachel says
Thank you so much for the nice review! We are so glad you loved it!
Joan says
Delicious. Could you tell me the approximately weight of the chicken. It would really help me . And I wish you would include in other recipes too.
Kathi & Rachel says
Hi Joan – I used a whole roast chicken and cut it up. They vary so much in size anywhere from 4-7 pounds. I would say 5 pounds would be a good estimate. This is a most forgiving recipe and accomodate most any amount of chicken you have.
Joan says
Delicious recipe. Could you tell me the approximate weight of chicken you used? I always find weight rather then no. of pieces very useful
Helan says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Kathi & Rachel says
Thank you Helan! And thanks for sharing with your friends and the 5 star rating!
Desirae Solomon says
This is super easy to make and had great flavor!! I am adding this as one of my go to easy weekday meals!
Kathi & Rachel says
Thanks Desirae!
Gin says
I love this recipe!!
I use so many of your recipes, I realized I have never commented!
Kathi & Rachel says
Hi Gin! Thank you so much for the sweet comment and 5 star rating! We really appreciate it and so thankful you come visit our website. Keep those comments coming…we love it! Kathi
Sandi says
Delicious! Easy and definitely a whole30 go to!
Diana from Toronto says
Fantastic recipe. I’ve made it about 5 times. I only use juice of one lemon and don’t put any cut lemon in the pan as I find it too lemony. I use thighs and cook for full 60 mins anyway with intact (not cut) potatoes and it is still great and not overcooked. It has a wonderful buttery taste without using butter!