Lemon Herb Roasted Chicken with Garlic Potatoes
Sep 16
5 min read
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Lemon Herb Roasted Chicken with Garlic Potatoes is a flavorful one-pan meal where juicy chicken is marinated in lemon, garlic, and herbs, then roasted atop potatoes that soak up all the savory juices. It’s easy to prepare, full of bright, comforting flavors, and perfect for both family dinners and special occasions. The crispy chicken skin and tender potatoes make it irresistibly delicious.
This Lemon Herb Roasted Chicken with Garlic Potatoes is the perfect choice for a comforting family dinner or a special gathering. The chicken is marinated in freshly squeezed lemon juice, garlic, aromatic herbs like rosemary and thyme, and then roasted until the skin turns perfectly crispy and golden brown. The pan is loaded with potatoes, which absorb the juices from the chicken as they roast. This results in tender and flavorful potatoes with a hint of garlic and citrus, making them the ultimate accompaniment to the chicken. Each bite bursts with flavor thanks to the blend of herbs, zesty lemon, and savory roasted garlic. The preparation is simple: after marinating the chicken, everything bakes together in the same pan, saving you time and minimizing cleanup. Serve this delicious dish straight from the oven, garnish with fresh herbs, and enjoy a classic meal that’s sure to delight everyone at the table. Whether for a casual weeknight or a festive occasion, this dish brings together rustic comfort and bright, fresh flavors.
Ingredients
- Whole chicken (cut into pieces) — 1 (about 3-4 lbs)
- Lemon, juiced and zested — 2
- Fresh rosemary, chopped — 2 tablespoons
- Fresh thyme, chopped — 1 tablespoon
- Garlic cloves, minced — 6
- Olive oil — 1/4 cup
- Salt — 2 teaspoons
- Black pepper — 1 teaspoon
- Baby potatoes, halved — 2 lbs
Directions
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lemon juice, lemon zest, chopped rosemary, chopped thyme, minced garlic, olive oil, salt, and black pepper.
3. Add chicken pieces to the bowl, turning to coat thoroughly. Let marinate for at least 30 minutes (up to 2 hours in the refrigerator for more flavor).
4. Toss the halved baby potatoes with a tablespoon of olive oil and a pinch of salt and pepper.
5. Arrange the marinated chicken pieces skin-side up in a large roasting pan or baking dish. Scatter the potatoes around and under the chicken.
6. Roast in the preheated oven for 45-55 minutes, or until the chicken is golden, crisp, and cooked through (internal temperature should reach 165°F/74°C). Potatoes should be tender.
7. Optional: For extra crispy skin, broil the chicken for the last 2-3 minutes.
8. Remove from oven, let rest for a few minutes, garnish with additional chopped herbs, and serve hot.