Roasted Lemon Rosemary Chicken with Potatoes
Juicy, tender Roasted Lemon Rosemary Chicken with potatoes and an outstanding lemony 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.
Today we are talking about this DELICIOUS lemon rosemary chicken with a flavorful lemon sauce and hearty potatoes. This recipe takes less than 1 hour, is made in one pan, and consists of a handful of wholesome ingredients!
We’ve been making this recipe for several years and it never gets old! The flavor is super bright, the chicken is incredibly moist, the accents of potatoes are the perfect pairing. You can serve this up as an easy weeknight family dinner or make it a meal prep. Either way, I’m certain you will love it!
Ingredients – What You Need
You’ll need 9 ingredients to make this recipe (minus salt & pepper). See below for the full list plus some helpful ingredient tips!
Chicken thighs: this cut of chicken has a lot more moister than chicken breasts which can easily dry out when baked. Use organic bone-in or boneless/skinless thighs.
Potatoes: I recommend baby potatoes for their sweeter flavor and soft texture.
Lemon: the juice and the zest are used for flavor in the sauce!
Rosemary: for fresh herb flavor.
Chicken broth: the base of the sauce!
Oil: to brown the chicken.
Honey: to sweeten the sauce so it’s not sour from the lemon. You can also use maple syrup or agave!
Garlic: fresh garlic for lots of flavor in the broth.
The Lemon Sauce
What makes this recipe complete is the sauce. It is packed with flavor just by using simple pantry ingredients!
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 lemony herb sauce over your chicken, potatoes, and even some rice served on the side!
How to Make Roasted Lemon Rosemary Chicken – Step by Step
Add all of the sauce ingredients to a measuring cup and whisk together.
Then halve the baby potatoes and cut lemon slices.
Then sprinkle salt and black pepper over the chicken. In a skillet pan, brown the chicken thighs in olive oil for 2-3 minutes on each side.
When chicken is browned, arrange potatoes and lemon slices around the chicken. Then pour all of the lemon rosemary sauce over top. Bake chicken for 30-35 minutes at 425F.
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 the desired time until ready to cook.
Tips for Success
- Chicken thighs vs chicken breast – the thigh is a lean cut like breast, but it has so much more moisture and is a lot harder to overcook. The breast is as well a lean cut, but it’s tricky for roasting and can easily dry out unless the timing is perfect. Due to that, I recommend using thighs for this recipe!
- Potato options – 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.
- Baste before serving – Be sure to baste the chicken and the potatoes with the sauce before serving! Then spoon even more sauce overtop when serving.
- Fresh rosemary instead of dried – If you can, I recommend using fresh rosemary instead of dried. The flavor will be much brighter and more pronounced!
What to Serve with It
Our favorite way to serve this chicken is alongside a grain like brown rice or quinoa, to soak up all that lemon sauce. We also like serving it with roasted vegetables or a colorful salad like this farro salad or Meditteranean chickpea salad.
More Chicken Recipes to Try
Love a good flavorful chicken recipe? You may also be a fan of these recipes we have available on the blog as well!
- Authentic Chicken Parmigiana
- 10-Minute Teriyaki Chicken
- 15-Minute Lemon Chicken Piccata
- Cilantro Lime Chicken Thighs
If you tried this Roasted Lemon Rosemary Chicken with Potatoes recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
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.
- 4-6 boneless-skinless chicken thighs
- salt & pepper
- 1 1/2 cups baby potatoes
Preheat oven to 425F.
Mix lemon sauce ingredients: Whisk all of lemon sauce ingredients together in a bowl – chicken broth, lemon juice & zest, honey, dijon mustard, garlic, and chopped rosemary. Set aside.
Prep potatoes: wash potatoes, then slice in half (or quarter if larger).
Brown chicken: season chicken thighs with salt and black pepper on both sides. Then in a skillet pan with 1 tablespoon of oil, brown chicken on both sides (2-3 minutes per side). Then remove from heat.
Add potatoes and lemon sauce: In the same pan with browned chicken, add sliced potatoes and lemon slices. Then pour all of lemon sauce over top of ingredients.
Bake: then transfer to the oven and bake for 30-35 minutes, or until chicken is cooked through. Serve right away! See notes for serving suggestions.