Roasted Lemon Rosemary Chicken with Potatoes

Lemon rosemary chicken with potatoes in a rectangle-shaped roasting pan. The pan is displayed on a tan background with lemon slices and a dark gray napkin arranged around it.

Roasted Lemon Rosemary Chicken with Potatoes

Impress your guests with this roasted lemon rosemary chicken thighs with potatoes. This dish requires minimal effort, yet the results are truly divine. The chicken is roasted until tender and juicy with hearty potatoes and a beautifully bright lemon rosemary sauce that makes this dish sing with flavor!

Course Main Course

Cuisine American

Keyword lemon rosemary chicken, lemon rosemary chicken thighs, roasted lemon chicken

Freezer Friendly Yes

Prep Time 10

Cook Time 40

Total Time 50

Servings chicken thighs

Calories 275kcal

Author A Simple Palate

Ingredients

6 boneless-skinless chicken thighs
2 Tablespoon olive oil
2 cups baby potatoes,
1 healthy pinch of salt and pepper

Lemon Sauce

1/2 cup chicken broth
1 teaspoon lemon zest
2 Tablespoon lemon juice
2 Tablespoon dijon mustard
1 Tablespoon honey or maple syrup
1 Tablespoon olive oil
2 teaspoon fresh rosemary, chopped
4 garlic cloves minced
1/2 teaspoon salt
1 healthy pinch black pepper

Instructions

Preheat oven to 425F.
Mix lemon sauce ingredients: In a small bowl or liquid measuring cup, whisk together the chicken broth, lemon juice & zest, honey, olive oil, dijon mustard, garlic, chopped rosemary, salt & black pepper. Then set the sauce aside for later.
Prep potatoes: Wash the potatoes and cut them in half if they're on the small side or quarter them if they're a little larger.
Brown chicken: Season the chicken thighs on both sides with a generous pinch of salt and black pepper. Then heat a pan over medium heat, add 2 Tablespoons of oil, and brown the chicken on both sides (2-3 minutes per side).
Add potatoes and lemon sauce: Transfer the browned chicken to a roasting pan (I recommend stainless steel or glass), along with the quartered potatoes and the lemon sauce poured over top of the chicken and potatoes. Add some optional lemon slices over top if you like.
Bake: Then bake in the oven for 30-35 minutes, uncovered. The chicken should be cooked through (165F is the proper internal temperature) and the potatoes should be cooked (you can test them with a fork). Serve the chicken and potatoes with a spoonful of the delicious lemony sauce from the bottom of the pan. Enjoy!

Video

Notes

If you'd like to add even more flavor to the sauce, add 2-3 Tablespoons of your favorite dry white wine (I like using Pinot Grigio or Sauvignon Blanc). This is totally optional, but it will add even more depth of flavor to the dish and the sauce!

Nutrition