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Lemon Garlic Roasted Chicken and Potatoes - moist tender chicken with lemon, golden crisp potatoes and lots of fresh herbs!
My husband, Scott, frequently says that he's quite certain that I loved to play "house" when I was little. It's because I still love to play in the kitchen, decorate our little nest, set a pretty table, etc. When we entertaining family or friends, I'm in my element. But over the years I've learned a few tricks to make things a little less stressful. This Lemon Garlic Roasted Chicken and Potatoes recipe is a perfect example of what I mean. Let me explain...
If I'm honest, I have to admit that in the past, there's been a bit of a problem when we entertain. I tended to envision more than I would have the time to accomplish. Hmm... You probably never do that, right? Well, I sure did! Scott would agree that quite frequently, I would have grandiose ideas and tend to plan more than I could actually pull off with grace and ease.
But I've found that entertaining is a learning process and after each gettogether, I would evaluate how things went and what I might do differently next time. And you know what? "What I would do differently next time" always boiled down to the same thing.
Simplicity. Keep it simple. Plan menus that can be made in advance and easily warmed up at the last minute. Or one-dish recipes that come together easily at the last minute when there are a zillion interruptions and distractions.
Simplicity. Easy to say. Much more difficult to orchestrate.
That's why I love one dish meals, like this delicious Lemon Garlic Roasted Chicken and Potatoes. The prep is done early in the day and then refrigerated. The chicken is popped in the oven about 45 minutes before dinner. I add a fresh green salad and have a company-worthy meal with very little fuss. Everyone loves it. But really, who wouldn't love moist, tender, herb-infused chicken breasts with crisp, golden potatoes?
It's often said that chicken breasts are dry and tough. Not necessarily true! If properly prepared, chicken breasts can be juicy and super delicious. I mostly use skin-on, bone-in breasts for this Lemon Garlic Roasted Chicken and Potatoes. Sometimes I'll debone them, but I always leave the skin on. We don't generally eat the skin, but it keeps the meat moist and adds wonderful flavor.
The marinade/rub (garlic, lemon, olive oil and lots of fresh herbs) also adds tons of bright, fresh flavor to this all-seasons recipe. The breasts are rubbed with the lemony herb mixture early in the day, so the chicken is infused with deliciousness before you even turn the oven on. A high baking temperature gives both the chicken and potatoes a crisp, golden exterior.
So, take a lesson from this over-achiever and keep in simple. But do it in style, with this wonderful Lemon Garlic Roasted Chicken and Potatoes. Bon Appetit!
Café Tips for making this Lemon Garlic Roasted Chicken and Potatoes
- Ingredients for the chicken
- 6 medium bone-in skin-on chicken breast halves (You can also use skin-on boneless breasts, but I would not try to use skinless, boneless as they will dry out at this high heat.)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 3 cloves garlic finely minced
- 2 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- finely grated zest of 1 medium-size lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Ingredients for the potatoes:
- 1 ½ pounds small yellow potatoes halved (or quartered if they are large)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 lemon sliced in ⅛-inch slices
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Early in the day (at least 4 hours in advance) mix the rosemary, thyme, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry.
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Press the herb mixture into the flesh of the chicken on all sides. Place chicken on a sheet pan. Cover with plastic wrap and refrigerate for 4-8 hours.
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Preheat the oven to 450˚F. Lightly grease a sheet pan with oil.
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Combine potatoes, olive oil, salt and pepper in a medium-size bowl. Toss to coat. Turn potatoes out onto prepared sheet pan in an even layer.
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Place in oven and roast for 15 minutes. Remove from oven.
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Add the chicken breasts to the pan, skin side up in between the potatoes. Tuck lemons around chicken and potatoes. Roast for about 30-45 minutes longer, or until the breasts reach 160˚F* in the thickest part. If breasts vary greatly in size, you may need to remove the smaller ones 5 minutes before the larger ones. (If you're using skin-on, boneless breasts, baking time will be about 5-10 minutes less, so just add them after the potatoes are in for 20 minutes and check the temperature after 25 minutes.)
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Remove from oven and cover chicken loosely with foil. Allow to rest for 5 minutes before serving.
*I highly recommend using an instant read thermometer - you can find them very reasonably priced and will make a big difference in the quality of all your cooked meat. We bought this thermometer for Scott for Christmas - he love it. It's super quick and amazingly accurate. Overcooked meat, poultry, even seafood, is dry and tough and the difference can be just a few degrees. Meat, when cooked to the proper temperature, will be moist and tender. Meat, poultry and seafood is very expensive and it is well worth the small cost to ensure the perfect temperature!
Tamara says
I made this today. OMG 😋😋 the chicken was so moist! I had to make some changes because I didn’t have enough fresh herbs but it came out great! I even made a secret sauce for the potatoes that came out so delicious.
Chris Scheuer says
It sounds like a wonderful dinner, Tamara! Thanks so much for sharing your results!
Beth says
I had the same idea!!
Great minds!
Vanessa says
Have you tried this with chicken thighs instead? Would the recipe need to be altered in any way if I did?
Chris Scheuer says
Hi Vanessa, I haven't tried it with thighs but I think it would be delicious. The baking time would stay the same, perhaps just a bit longer. But they will stay nice and moist.
Eileen Pizer says
LOL! "This looks relish""! Should be This looks DELISH!!! Not enough coffee yet this morning! Eileen
Chris Scheuer says
haha!
Eileen says
This looks relish and so easy! I am going to make it for a family that just moved into town. Also Chris, everytime I see a featured recipe in that oval cast iron pan I go looking for it online! I'm sure you've had it for a long time but can you tell me the manufacturer, the dimensions and if possible, where you purchased it? Thank you Chris and God bless you!
Eileen says
Relish-LOL!! Should read "This looks DELISH" - and it was, I made it tonight!
Karen L. Calanchini says
This is a favorite recipe of mine. Always reliable, scrumptious, and beautiful presentation. Since I watch carbs, I want to try this with chunks of cauliflower florets to replace the potatoes. What do you think Chris?
Chris Scheuer says
I think that's a wonderful idea, Karen. You might have to play around a bit with the time. Cauliflower will probably take a bit less time.
Karen L. Calanchini says
Thanks Chris.
Lisa H. says
Made it tonight. Cooked it in a ceramic lasagne pan for decorative oven to table serving. Definitely marinate for 8 hours for more robust flavor in the meat. Lift skin to rub marinate on the meat, then lay skin over top. I see why you use bone in skin on breaths. The high heat would dry these out quickly. Just discard the skin before eating. Use juice I’ve chicken or potatoes. Was great with a side of asparagus. Potatoes were everyone’s new favorite!
Chris Scheuer says
Thanks for such a great review, Lisa!
Karen L. Calanchini says
This is a favorite recipe of mine. Always reliable, scrumptious, and beautiful presentation. Since I watch carbs, I want to try this with chunks of cauliflower florets to replace the potatoes. What do you think Chris?
Marlene says
Loved the recipe, but my husband wanted more sauce.
What do you suggest i do for more sauce?
Let me know.
Thank you,
M
Chris Scheuer says
You could remove the chicken and potatoes from the pan when they were finished and deglaze the pan with some chicken broth or white wine, then let it simmer down till it was thickened a bit. You could even swirl in a few pieces of cold butter, one at a time, and stir till each was incorporated into the sauce. Taste it then and season if needed with kosher salt and pepper and a chopped fresh rosemary.
Mis says
This looks beautiful!!! My family is partial to boneless, skinless chicken breasts. Is there any way at all to use them instead?
Chris Scheuer says
Hi Mis! I totally know what you mean. The only problem is that the chicken would dry out before the potatoes were done, it's the skin and bones that keep them nice and moist. Honestly, we just discard the skin after it's cooked. There is more fat, of course because it's been roasted with the skin. I think your family would be pleasantly surprised with how delicious this chicken is. If you want to use the skinless, boneless breasts I would probably separate them and cook the potatoes according to this recipe and use the following for the chicken: https://thecafesucrefarine.com/juicy-tender-baked-boneless-chicken-breasts/
Hope that helps!
Mis says
Hey, Chris! I greatly appreciate the help and suggestions! Super excited to try this out tonight. 🙂 Big thanks in advance!
debbie says
this looks awesome. you say to use a ccokie sheet, but your picture looks lije a roasting pan. Help. thanjs, Debbie
Chris Scheuer says
Hi Debbie,
I used the cast iron roasting pan more for appearance than anything else. You can definitely use a sheet pan.
Carla Davis says
Being raised in the south, I LOVE cast iron! Can you please tell me whose brand this is or at least what the dimensions are? I'd be SO grateful! Cast iron holds the heat and keep foods hot a lot longer than ceramic, glass or stainless steel. Love your recipes and enjoy the newsletters.
Thanks!
Chris Scheuer says
Hi Carla, so sorry, I got behind in replying to the comments. The cast iron pan in the picture is vintage but I'm happy to share the dimensions. It's 6-inches wide and 17-inches long (not including the handles).
Thanks for your kind words!