Lemon Rosemary Chicken

Roasted chicken with potatoes and lemons on a plate.

This lemon rosemary chicken with potatoes is an easy recipe that's loaded with delicious flavor. Perfect for busy weeknights, it's sure to become a family favorite!

Course Main Course

Cuisine Italian

Keyword chicken recipe, lemon chicken, lemon rosemary chicken

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 411kcal

Equipment

9x13 baking pan

Ingredients

1 whole chicken cut
12 rosemary springs
2 lemons sliced
24 ounces bite size potatoes we used Tasteful Selections Sunrise Medley
2 tbsp olive oil
3 tbsp Italian seasoning
Salt & pepper

Instructions

Preheat the oven to 375°F. Cut your chicken apart (or save time by buying a whole cut-up chicken that's already cut).
1 whole chicken
Lift the skin of the chicken breast and slide in two rosemary sprigs, then top with a lemon slice. For the chicken legs, place one sprig of rosemary and half a lemon. Season with salt and pepper, then place the chicken in a baking dish or roasting pan.
12 rosemary springs, 2 lemons, Salt & pepper
In a large mixing bowl, combine potatoes, olive oil, and Italian seasoning.
24 ounces bite size potatoes, 2 tbsp olive oil, 3 tbsp Italian seasoning
Tuck the potatoes in a single layer around the chicken. If you have any remaining lemon slices, place them around the chicken as well. Roasted lemon is really delish! Finally, use a basting brush to gather the remaining seasoning from the bowl and brush it over the chicken (if you don't have a brush, you can use a rubber spatula).
Bake chicken at 375° for approximately 45–50 minutes. You'll know it's done when the chicken reaches an internal temperature of 165° in the thickest part of the breast.
Allow the chicken to rest for a few minutes before cutting. Serve and enjoy.

Notes

I used a whole chicken but I've also made this recipe with chicken quarters and chicken thighs. Just remember that this recipe is better if you use chicken that has the skin still on it.

Nutrition