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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!
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Roasted Chicken and Potatoes with Lemon, Garlic and Herbs
Ingredients
- 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
Instructions
- 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.
- 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.
- Preheat the oven to 450˚F. Lightly grease a sheet pan with oil.
- 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.
- Place in oven and roast for 15 minutes. Remove from oven.
- 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.)
- Remove from oven and cover chicken loosely with foil. Allow to rest for 5 minutes before serving.
Notes
Nutrition
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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.
It sounds like a wonderful dinner, Tamara! Thanks so much for sharing your results!
I had the same idea!!
Great minds!
Have you tried this with chicken thighs instead? Would the recipe need to be altered in any way if I did?
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.
LOL! "This looks relish""! Should be This looks DELISH!!! Not enough coffee yet this morning! Eileen
haha!
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!
Relish-LOL!! Should read "This looks DELISH" - and it was, I made it tonight!
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?
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.
Thanks Chris.
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!
Thanks for such a great review, Lisa!
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?
Loved the recipe, but my husband wanted more sauce.
What do you suggest i do for more sauce?
Let me know.
Thank you,
M
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.
This looks beautiful!!! My family is partial to boneless, skinless chicken breasts. Is there any way at all to use them instead?
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!
Hey, Chris! I greatly appreciate the help and suggestions! Super excited to try this out tonight. 🙂 Big thanks in advance!
this looks awesome. you say to use a ccokie sheet, but your picture looks lije a roasting pan. Help. thanjs, Debbie
Hi Debbie,
I used the cast iron roasting pan more for appearance than anything else. You can definitely use a sheet pan.
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!
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!
I made this dish today. Wow!!!! It's fantastic. The chicken is soooo moist and tender. This is my new go to. It's simple, but elegant. As you stated, all this needs is a salad - well and a glass of wine. My preparation was a little different. I put all the ingredients, minus the chicken, in the food processor. I put the chicken in a large Ziploc bag and poured the contents of the food processor in the bag and smushed everything together. I marinated the chicken in the refrigerator 8 hours. Then I just followed the recipe. I was a little worried about the high oven temperature, but it turned out great. The potatoes are wonderful too. Thank you for the recipe.
So happy to hear this Janet. Love your version!
Yummmy! ChrissyO put me onto this one and boy am I glad she did. Sooooo easy and the aroma while cooking had my mouth watering!! Had to use breasts to cut down the fat content but other than that made it as stated. Thanks for a great keeper
So glad you enjoyed it Anna! It does smell intoxicating when it's cooking with all the garlic, lemon and other herbs.
This was part of our Sunday Dinner, and was well liked by meat eaters. Iiked how simple it was to put together, leaving time to put the rest of dinner together. Thanks for another keeper!
Thank you so much for a super easy but absolutely DELICIOUS chicken dish! I made it with chicken thighs in the bone and it was outrageously great!
It is amazingly easy, isn't it Maria? I'm working a lot with chicken thigh recipes lately, stay tuned!
My daughters would love it if I made this every week! We love the recipe. I add a tablespoon or two of corn starch, or flour to thicken the sauce up just a bit. I also sometimes double the sauce (we like it saucey).
Thanks Paul! It's such a great, easy to make standard. We love it too!
I am making this for our Sunday family dinner, but I am concerned about what to use to cook it in. You say sheet pan, but then others say roasting pan.... when you say sheet pan I am thinking large metal cookie type sheet. Is this what you would recommend cooking this in? I have a deep clay casserole dish too. Thanks for the help and the recipe!
Amanda, I am referring to a cookie sheet when I say sheet pan. You are very welcome!
I made this delicious, incredibly flavorful and amazingly easy recipe tonight for my family. It was a huge hit! The whole house smelled like lemon and herbs when it was cooking as well - you just knew it was going to be good. Thank you for another wonderful recipe!
I am so glad you enjoyed it!
The golden color on this meal is dazzling! A hearty meal like this would be well received by my meat and potato loving family. I have a roasting pan like this and I love it! I don't use it often because it is so heavy to drag out. Will consider using it a part of my workout when I make this dish!
I love this everything about this recipe. Potato and chicken.... yum! 🙂
On one of her shows Ina Garten said she had a party. The next morning she was discussing it with Jeffrey and remarked how good the lobster was. He said he did not recall the lobster. She quickly went to the oven and there was the lobster she forgot to serve it. I guess it tasted good while she was making it. I try to remember that when I have company – that even Ina takes on too much occasionally. ☺
Also, a proper cooking pan makes a difference. I love your “party pan”.
I always need to scale back my grandiose plans, too! You give excellent advice along with an excellent recipe! This lemon chicken would definitely hit the spot---whether for just my family or a group of guests. YUM.
Hi Chris, I agree...simple is always better. I am roasting a chicken tonight myself, think I will cut it up and prepare just like this. Looks delicious!
What a great recipe, and great advice - yes, keep it simple when entertaining! I too often find myself distracted by what I need to attend to in the kitchen instead of being present with those I have invited. Add my three boys to the mix, and I'm quite the stressball! Love this recipe and can't wait to put it to good use!
Chris, your dish look bright and citrussy and just perfect for a family-style dinner - I love preparing those kinds of dinners for our family. Your presentation in your lovely cast iron pan is quite impressive!
I have a thermapen-great tool, I use it for everything - baking etc... a worthwhile investment, recipe looks amazing Chris, can't wait to try it 🙂
What amazing flavours! And I love the pan...so unique!
When a one dish meal has such incredible flavors, what more do you need? Love all the garlic and herbs!
I love your dish in this photo. Would love to know where to get one.
Love all your recipes...thanks so much for sharing!
Hi Teresa, I actually found this pan in my daughter's garage when they bought a new house so I'm not sure where it actually came from. It was pretty nasty but it cleaned up really nice. Thanks for your kind words.
I tend to not make chicken for company but I consider it too 'ordinary' but this recipe is anything but ordinary! I love the simple but gorgeous presentation! Chicken, herbs and lemon - nothing better!
What a yummy looking dish! Where did you get the baking dish? Is is cast iron? I love the size and shape. Thanks!
Looks delicious and will definitely be trying. In the ingredient list for the chicken breasts, in parenthesis you have you would recommend the skinless boneless, I believe you meant you wouldn't recommend using skinless boneless, just thought you may want to revise. Thanks.
Thanks for noticing that Brenda, you are right and I have revised!
Why recommend bone in breasts? Will it still be OK to use boneless? This looks like a masterpiece!!
Hi Michelle, good question. Bone in, skin on chicken breasts will keep the chicken much moister and keep it from drying out. We don't eat the skin but it also make a big difference in flavor. You could try this with boneless breasts but you would have to adjust the time. I would check the chicken with a instant thermometer and when it reaches 160 degrees pull it out.
Chris: It is lunch time. As soon as I read the title I knew I had to open your email and take a peek at this amazing meal. It's comforting and made me hungry!
I've just found tonight's dinner, thanks Chris...I might just have to invite a few people over, too!
What a beautiful dish and I completely agree about simplicity! I love lemon with chicken, so I can't wait to try this 🙂
Simple is best - and this lovely chicken looks way more than simple! Absolutely perfect and beautiful. Have a wonderful weekend Chris.