Lemon Rosemary Roasted Chicken with Potatoes
Tender, golden-roasted chicken infused with the fresh aroma of lemon and rosemary, paired with crispy, buttery potatoes. This dish captures simple Mediterranean elegance — wholesome, flavorful, and perfect for family dinners or meal prep.
⏱ Time
Prep Time: 20 minutes
Cook Time: 1 hour 10 minute
Total Time: 1 hour 30 minutes
Ingredients
For the Chicken & Marinade
1 whole chicken (about 3–4 lbs / 1.5–1.8 kg), or 4 bone-in chicken thighs/breasts
3 tbsp olive oil
3 garlic cloves, minced
1 lemon (zested and juiced)
2 sprigs fresh rosemary (or 1 ½ tsp dried rosemary)
1 tsp dried thyme (optional)
1 tsp salt
½ tsp black pepper
½ tsp paprika (for color)
For the Potatoes
1 ½ lbs (700g) baby or Yukon gold potatoes, halved
1 tbsp olive oil
1 tsp garlic powder
½ tsp rosemary or thyme
Salt and pepper, to taste
Optional Garnish
Fresh rosemary sprigs
Lemon slices
Instructions
Step 1: Preheat and Prepare
1. Preheat oven to 400°F (200°C).
2. Pat chicken dry with paper towels — this helps it roast crisp and golden.
Step 2: Marinate the Chicken
1. In a small bowl, mix olive oil, garlic, lemon zest, lemon juice, rosemary, thyme, salt, pepper, and paprika.
2. Rub this mixture generously all over the chicken (and under the skin, if possible).
3. Let marinate for 15–30 minutes at room temperature (or up to 4 hours in the fridge).
Step 3: Prepare the Potatoes
1. Toss halved potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
2. Spread them evenly in a roasting pan or baking dish.
Step 4: Roast Everything
1. Place the marinated chicken on top of or beside the potatoes in the pan.
2. Roast uncovered for 60–70 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
3. Halfway through cooking, baste the chicken with its juices and stir the potatoes for even browning.
Step 5: Rest and Serve
1. Remove from the oven and let the chicken rest for 10 minutes before slicing.
2. Garnish with lemon slices and rosemary sprigs.
3. Serve with the roasted potatoes and pan drippings for extra flavor.
Notes & Tips
For extra crisp skin: Broil for the last 2–3 minutes of cooking.
Add vegetables: Carrots, onions, or green beans roast beautifully with the potatoes.
No whole chicken? Bone-in thighs or drumsticks work great — just roast for 45–50 minutes.
Make it zesty: Add a few thin lemon slices directly under the chicken skin.
❓ frequently asked questions FAQ
Q: Can I use boneless chicken?
A: Yes, but reduce the cooking time to 30–35 minutes, since boneless cooks faster.
Q: How do I get more flavor in the potatoes?
A: Toss them with a bit of the marinade or pan drippings halfway through roasting.
Q: Can I meal prep this?
A: Definitely! Store leftovers in airtight containers for up to 4 days — reheat in the oven for best texture.
Nutritional Information
Calories: 540 kcal
Protein: 45g
Fat: 30g
Carbohydrates: 28g
Fiber: 3g
Sugar: 1g