Roasted Chicken and Potatoes with Garlic, Lemon and Herbs

Roasted Chicken and Potatoes with Lemon, Garlic and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs!

Roasted Chicken and Potatoes with Garlic, Lemon and Herbs – a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs!

My husband, Scott quite frequently laughs at me and says that, though he didn’t know me when I was growing up, he’s quite certain I loved to play “house”.

He’s right. You know why he’s so sure about this? It’s because I still love everything about “home” –  playing in the kitchen, decorating our little nest, setting a pretty table, etc. And whenever we invite family or friends to visit, I’m simply in my element.

If I’m honest though, I have to admit I have a problem when we entertain. I tend to envision a bit more than I have the time to accomplish. Hmmmmm.

You probably never do that, right?

I do! Scott would attest that I quite frequently have grandiose ideas, and tend to plan more than I can actually pull off with grace and ease.

But I’m always learning, and after each get together, I evaluate how things went and what I might do different next time. And you know what? “What I might do different next time” boils down to the same thing every time.

One word. Simplicity. Keep it simple. Plan menus that can be made in advance and just 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. Way more difficult to orchestrate.

Roasted Chicken and Potatoes with Lemon, Garlic and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs!

That’s why I love one dish meals, like this delicious Roasted Chicken and Potatoes with Garlic, Lemon and Herbs. The prep is done early in the day and then popped in the oven about 45 minutes before dinner. Add a fresh green salad and you have a company-worthy meal with very little fuss. The family will love it too; who wouldn’t love moist, tender, herb-infused, chicken breasts with crisp, golden potatoes?

Roasted Chicken and Potatoes with Lemon, Garlic and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs!

I keep reading online, in cookbooks, magazines, etc. that chicken breasts are dry and tough. Not true – or maybe I should re-word that by saying it doesn’t have to be true. If they’re prepared properly, the breast portions can be juicy and super delicious. I mostly use skin-on, bone-in breasts for this recipe. 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.

Roasted Chicken and Potatoes with Lemon, Garlic and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs!

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.

Roasted Chicken and Potatoes with Lemon, Garlic and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs!

So, take a lesson from this over-achiever and keep in simple. But do it in style, with this wonderful Roasted Chicken and Potatoes with Garlic, Lemon and Herbs. Bon Appetit!





Roasted Chicken and Potatoes with Lemon, Garlic and Herbs

Roasted Chicken and Potatoes with Garlic, Lemon and Herbs - a winner everytime! Moist tender chicken with golden crisp potatoes and lots of fresh herbs.

4.9 from 7 reviews

An easy meal in one with moist, tender chicken breasts and golden, crisp potatoes. Lots of delicious herb flavors rounded out with the fresh taste of lemon throughout.

  • Author:
  • Yield: 6 servings
  • Category: Main


  • 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 1/8-inch slices


  1. 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.
  2. 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.
  3. Preheat the oven to 450˚F. Lightly grease a sheet pan with oil.
  4. 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.
  5. Place in oven and roast for 15 minutes. Remove from oven.
  6. 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.)
  7. 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!


40 thoughts on “Roasted Chicken and Potatoes with Garlic, Lemon and Herbs”

  • 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:
      Hope that helps!

      • Hey, Chris! I greatly appreciate the help and suggestions! Super excited to try this out tonight. 🙂 Big thanks in advance!

  • 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.

  • 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 

  • 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!

  • 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).

  • 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!

  • 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!

  • 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!

  • 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 🙂

  • 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.

        • 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.

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