Roasted Lemon Rosemary Chicken with Potatoes

Juicy, tender Roasted Lemon Rosemary Chicken with potatoes and an outstanding lemon-y sauce. All you need is one pan and less than 1 hour to make this wholesome and delicious meal! Perfect for a busy weeknight meal or healthy meal prep.

a black skillet pan on a white counter with a gray napkin with lemon rosemary chicken and roasted potatoes.

Today we are talking about this DELICIOUS Lemon Rosemary Chicken with a flavorful lemon-y sauce and hearty potatoes. This recipe takes less than 1 hour, is made in one pan, and consists of a handful of wholesome ingredients! Easily one of my favorite chicken recipes and it has everything to do with this luscious lemon sauce. 

The Lemon Sauce

What makes this recipe complete is the sauce. It is packed with flavor just by using simple pantry ingredients! All you need is chicken broth, garlic, dijon mustard, rosemary, honey, and a lemon.

For this sauce you really want the lemon to pop, so I recommend using not just the juice but a good amount of lemon zest. This will lock in so much citrus flavor without it being sour. When your chicken is done roasting make sure to drizzle a ton of this lemon-y herb sauce over your chicken, potatoes, and even some rice served on the side! 

Lock in flavor by Marinating 

Take an extra step to make this recipe even more flavorful. Marinate chicken thighs for 30 minutes or more. 

Add to a bag or bowl for marinating: lemon juice & zest, chopped rosemary, minced garlic, dijon mustard, and honey (reserve the 1/2 cup of chicken broth for when you roast the chicken). Add chicken thighs to marinade and then place in refrigerator for desired time. Then, add chicken and marinade to skillet with salt, pepper, potatoes, and chicken broth. 

How to Make Roasted Lemon Rosemary Chicken – Step by Step

  1. First, place chicken in cast-iron skillet – season with salt & pepper. Arrange quartered potatoes around chicken.
  2. Whisk all of lemon sauce ingredients together. Then pour lemon sauce over chicken and potatoes.
  3. Place some lemon slices over top of chicken thighs and cook for 40 minutes – broil for 1 minute at the very end to slightly char chicken and potatoes.

Top Tips For Making Lemon Rosemary Chicken 

  • I enjoy making this recipe with both skin on/bone in and boneless/skinless chicken thighs.
  • Use a fine grate on a cheese grater to mince garlic and zest lemon.  
  • Use red or white baby potatoes for this recipe cut in halves or medium potatoes cut into fourths. Don’t like white potatoes? Swap and make this recipe with diced sweet potatoes instead. 
  • Before serving chicken, make sure you baste lemon sauce over chicken and potatoes to moisten and cover with flavor. 

What Goes with Lemon Rosemary Chicken?

You can serve so many things with this amazing chicken. We love this with our favorite salad or steamed vegetable. Either rice or quinoa with lots of lemon sauce drizzled over top! 

More Chicken Recipes You May Enjoy:

a black skillet pan on a white counter with a gray napkin with lemon rosemary chicken and roasted potatoes.

If you try this recipe or any other recipe, I would love to hear how you enjoyed it! Review and comment below and let me know your thoughts. Also share your pictures on instagram #asimplepalate - I love seeing your recipe creations! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK.

a black skillet pan on a white counter with a gray napkin with lemon rosemary chicken and roasted potatoes.

Roasted Lemon Rosemary Chicken with Potatoes

5 from 6 votes
Servings 4
Prep Time
10 mins
Cook Time
40 mins
Cooling Time
5 mins
Total Time
50 mins

Juicy, tender Roasted Lemon Rosemary Chicken with potatoes and an outstanding lemon-y sauce. All you need is one pan and less than 1 hour to make this wholesome and delicious meal! Perfect for a busy weeknight meal or healthy meal prep.

Course: Main Course
Cuisine: American
Keyword: lemon chicken, lemon rosemary chicken, roasted chicken thighs
Calories: 461 kcal
Author: A Simple Palate

Ingredients

  • 4-6 boneless-skinless chicken thighs
  • salt & pepper
  • 1 lb baby potatoes (halve potatoes or quarter if larger)

Lemon Sauce

  • 1/2 cup chicken broth
  • 1 teaspoon lemon zest
  • 2 Tablespoon lemon juice
  • 2 Tablespoon dijon mustard
  • 1 Tablespoon honey
  • 1 Tablespoon olive oil
  • 2 teaspoon fresh rosemary, chopped
  • 2 garlic cloves minced

Instructions

  1. Preheat oven to 425F. Lay chicken in cast-iron skillet - season with salt & pepper. Arrange potatoes around chicken thighs. 

  2. Whisk all of lemon sauce ingredients together in a bowl - chicken broth, lemon juice & zest, honey, olive oil, dijon mustard, garlic, and chopped rosemary. 

  3. Pour lemon sauce over chicken thighs and potatoes. Lay any extra lemon slices over chicken thighs and bake for 40 minutes - broil for 1 minute until chicken and potato edges are slightly charred. Serve chicken and sauce over rice and enjoy!

Recipe Notes

Tips

  • I enjoy making this recipe with both skin on/bone in and boneless/skinless chicken thighs.
  • Use a fine grate on a cheese grater to mince garlic and zest lemon.  
  • Use red or white baby potatoes for this recipe cut in halves or medium potatoes cut into fourths. 
  • Before serving chicken, make sure you baste lemon sauce over chicken and potatoes to moisten and cover with flavor. 

What to Serve With This Lemon Chicken Recipe

  • You can serve so many things with this amazing chicken. We love this with our favorite salad or steamed vegetable. Either rice or quinoa with lots of lemon sauce drizzled over top! 
Nutrition Facts
Roasted Lemon Rosemary Chicken with Potatoes
Amount Per Serving
Calories 461 Calories from Fat 101
% Daily Value*
Total Fat 11.2g 17%
Cholesterol 140.7mg 47%
Total Carbohydrates 56.1g 19%
Sugars 7.8g
Protein 36.1g 72%
* Percent Daily Values are based on a 2000 calorie diet.
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