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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!
Janet Barnes says
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.
Chris Scheuer says
So happy to hear this Janet. Love your version!
Anna says
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
Chris Scheuer says
So glad you enjoyed it Anna! It does smell intoxicating when it's cooking with all the garlic, lemon and other herbs.
vivian says
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!
Marla Hastad says
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!
Chris Scheuer says
It is amazingly easy, isn't it Maria? I'm working a lot with chicken thigh recipes lately, stay tuned!
Paul Lukas says
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).
Chris Scheuer says
Thanks Paul! It's such a great, easy to make standard. We love it too!
Amanda says
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!
Chris Scheuer says
Amanda, I am referring to a cookie sheet when I say sheet pan. You are very welcome!
alexis says
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!
Chris Scheuer says
I am so glad you enjoyed it!
Sandra says
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!
Valya @ Valya' s Taste of Home says
I love this everything about this recipe. Potato and chicken.... yum! 🙂
Madonna/aka/Ms. Lemon says
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”.
LIz says
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.
cheri says
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!
Julie - Lovely Little Kitchen says
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!
TheKitchenLioness says
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!
Kahkshan Ali says
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 🙂
Angie@Angie's Recipes says
What amazing flavours! And I love the pan...so unique!
Laura (Tutti Dolci) says
When a one dish meal has such incredible flavors, what more do you need? Love all the garlic and herbs!
Teresa says
I love your dish in this photo. Would love to know where to get one.
Love all your recipes...thanks so much for sharing!
Chris Scheuer says
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.
Susan says
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!
Cheryl says
What a yummy looking dish! Where did you get the baking dish? Is is cast iron? I love the size and shape. Thanks!
Brenda Rozek says
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.
Chris Scheuer says
Thanks for noticing that Brenda, you are right and I have revised!
Michelle says
Why recommend bone in breasts? Will it still be OK to use boneless? This looks like a masterpiece!!
Chris Scheuer says
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.
Denise Browning@From Brazil To You says
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!
sue|theviewfromgreatisland says
I've just found tonight's dinner, thanks Chris...I might just have to invite a few people over, too!
Jennifer @ Seasons and Suppers says
What a beautiful dish and I completely agree about simplicity! I love lemon with chicken, so I can't wait to try this 🙂
Tricia @ Saving room for dessert says
Simple is best - and this lovely chicken looks way more than simple! Absolutely perfect and beautiful. Have a wonderful weekend Chris.