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Overhead view of baked chicken, potatoes and sliced lemons in a roasting pan.

Lemon-Herb Chicken and Potatoes (One Dish!)

  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 servings


  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 2 small lemons, thinly sliced
  • 2 tablespoons fresh minced garlic
  • 3 tablespoons fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 1/2 tablespoons extra virgin olive oil
  • 3 pounds chicken thighs and/or legs (bone-in and skin-on)
  • 1 1/2 pounds baby red potatoes


  1. Preheat your oven to 450 degrees F. Place first 8 ingredients in a medium bowl and stir to combine. Set aside.
  2. Place a roasting pan over 2 burners on your stove top. Add 2 1/2 tablespoons olive oil and heat over medium heat. Season chicken with your desired amount of salt and pepper. Place potatoes and chicken in pan (skin side down). Cook for about 8-10 minutes, or until chicken is browned on skin side. Turn chicken and evenly pour sauce mixture over chicken and potatoes.
  3. Bake (uncovered) for 45 to 50 minutes, or until chicken is done and potatoes are tender.
  • Category: Main Course
  • Method: Bake
  • Cuisine: American

Keywords: lemon herb chicken and potatoes