Roasted Lemon Chicken with Potatoes and Rosemary

A simple marinade tossed with chicken and potatoes, then baked up in the oven.  A delicious one pan meal your whole family will love!

Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 5
441 kcal


  • 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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
  4. Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.
  5. Sprinkle generously with additional salt and pepper.
  6. Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.

Recipe Notes

Nutrition Facts
Roasted Lemon Chicken with Potatoes and Rosemary
Amount Per Serving
Calories 441 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g30%
Cholesterol 87mg29%
Sodium 804mg34%
Potassium 772mg22%
Carbohydrates 19g6%
Fiber 3g12%
Sugar 2g2%
Protein 31g62%
Vitamin A 184IU4%
Vitamin C 31mg38%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.