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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.