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Lemon Garlic Roasted Chicken and Potatoes

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A comforting one-pan roasted chicken dish with bright lemon, garlic, and herbs, paired with crispy golden potatoes and roasted lemon slices. This simple oven meal delivers juicy chicken, fragrant herbs, and perfectly tender potatoes, making it perfect for weeknight dinners or relaxed gatherings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

  • 6 medium bone-in, skin-on chicken breast halves
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 3 cloves garlic, finely minced
  • 2 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • Finely grated zest of 1 medium lemon
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons extra virgin olive oil (divided)
  • 1 ½ pounds small yellow potatoes, halved or quartered if large
  • 1 lemon, sliced into thin rounds

Instructions

  1. In a small bowl, combine rosemary, thyme, minced garlic, salt, pepper, lemon zest, lemon juice, and 2 tablespoons olive oil to make the marinade.
  2. Rinse the chicken breasts and pat them completely dry with paper towels.
  3. Rub the marinade evenly over the chicken on all sides, pressing the herbs and garlic into the meat.
  4. Place the chicken on a tray, cover, and refrigerate for at least 4 hours or up to 8 hours.
  5. Preheat the oven to 450°F (230°C) and lightly grease a large sheet pan.
  6. In a bowl, toss the halved potatoes with the remaining 2 tablespoons olive oil, salt, and pepper.
  7. Spread the potatoes evenly on the sheet pan and roast for 15 minutes.
  8. Remove the pan from the oven and place the marinated chicken breasts skin-side up between the potatoes.
  9. Arrange the lemon slices around the chicken and potatoes.
  10. Return the pan to the oven and roast for 30 to 45 minutes until the chicken reaches an internal temperature of about 160–165°F (71–74°C).
  11. Remove the pan from the oven and loosely cover the chicken with foil. Let it rest for 5 minutes.
  12. Serve the roasted chicken and potatoes warm with the caramelized lemon slices.

Notes

  • Marinating the chicken for several hours improves flavor and tenderness.
  • If using dried herbs, reduce the amount to one-third of the fresh herb quantity.
  • Chicken thighs can be substituted for chicken breasts for a juicier result.
  • Add vegetables like carrots, onions, or zucchini for a complete sheet pan meal.
  • Squeeze fresh lemon juice over the dish before serving for extra brightness.
  • Ensure potatoes are spread in a single layer to achieve crisp edges.

Nutrition

Find it online: https://savorymomskitchen.com/lemon-garlic-roasted-chicken-and-potatoes/