Roasted Lemon Rosemary Chicken & Potatoes Recipe – Easy Guide

Last Updated on 2 months by Neha Deshmukh

Roasted Lemon Rosemary Chicken & Potatoes Recipe – Easy Guide

Hey everyone! If you’re anything like me, you’re always on the lookout for a dinner that’s both comforting and relatively easy to throw together. This Roasted Lemon Rosemary Chicken & Potatoes is exactly that. I first made this when I was craving something hearty and flavorful, and it’s been a family favorite ever since. It’s the kind of meal that fills your kitchen with the most amazing aroma, and honestly, makes even a weeknight feel a little special.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s a complete meal in one pan – less cleanup is always a good thing, right? The chicken gets beautifully crispy, the potatoes are perfectly tender, and that lemon-rosemary sauce? Oh my goodness, it’s just divine. Plus, it’s surprisingly simple to make, even if you’re not a seasoned chef.

Ingredients

Here’s what you’ll need to create this magic:

• 1 chicken (quartered)
• 1 lemon
• 1/4 cup olive oil (about 60ml)
• 1 Tbsp minced parsley
• 1 tsp minced rosemary
• 1 rosemary sprig
• 1 clove garlic (minced)
• 1 lb small new potatoes (about 450g)
• 2 cups chicken stock (about 475ml)
• 2 Tbsp butter (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few things really make this recipe shine.

• Fresh Rosemary: Seriously, don’t skip this. The flavor of fresh rosemary is just so much brighter and more fragrant than dried. It really makes a difference.
• Chicken Stock: Use a good quality chicken stock. It forms the base of our delicious sauce, so you want something with depth of flavor. If you’re using concentrate, that’s fine, just adjust the amount accordingly. Homemade is always best if you have the time!
• New Potatoes: I love using new potatoes for this recipe because their skins are thin and they don’t need peeling. They also hold their shape really well during roasting. If you can’t find new potatoes, you can use baby red potatoes or Yukon golds, but you might want to peel them.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your broiler. Then, trim the ends off the lemon and cut it in half. Pop those lemon halves under the broiler for about 10 minutes, until they’re nicely charred. Once they’re cool enough to handle, squeeze out all that lovely juice and set it aside.
2. Next, boil the potatoes in salted water for about 10 minutes, until they’re just starting to get tender. Drain them and let them cool slightly. While the potatoes are boiling, reduce the chicken stock by half in a saucepan. This concentrates the flavor – trust me, it’s worth it!
3. Now, season the chicken quarters with salt and pepper. Heat the olive oil in a large, oven-safe skillet (cast iron is perfect if you have one!) over medium-high heat. Sear the chicken skin-side down for about 5 minutes, until it’s golden brown and crispy. Remove the chicken from the skillet and set aside.
4. Add the potatoes to the skillet and sauté for about 5 minutes, until they start to brown. Then, discard the oil. Place the rosemary sprig right in the skillet – this will infuse the potatoes with that amazing rosemary flavor.
5. Arrange the chicken and potatoes around the rosemary sprig. Roast in a preheated oven at 425°F (220°C) until the chicken reaches an internal temperature of 165°F (74°C) for white meat or 175°F (79°C) for dark meat.
6. Once the chicken and potatoes are cooked through, remove them from the skillet and set aside. Now, for the sauce! Sauté the minced garlic, parsley, and minced rosemary in the skillet for about 30 seconds, until fragrant.
7. Pour in the reserved lemon juice and the reduced chicken stock. Bring to a simmer and let it cook until it thickens into a syrupy consistency. Return the chicken and potatoes to the skillet and heat through for 3-5 minutes, spooning the sauce over them. Finally, swirl in the butter (if using) for extra richness.

Expert Tips

• Don’t overcrowd the skillet! If your skillet is too small, roast the chicken and potatoes in batches.
• For extra crispy skin, pat the chicken dry with paper towels before searing.
• A meat thermometer is your best friend when it comes to ensuring the chicken is cooked through.

Variations

• Vegan Adaptation: Swap the chicken for firm tofu or chickpeas. Use vegetable broth instead of chicken stock and skip the butter.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your chicken stock to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: Add a pinch of red pepper flakes to the sauce for a little kick. My friend, Priya, loves adding a generous pinch!
• Festival Adaptations: This makes a fantastic side dish for Christmas or Thanksgiving. It’s a welcome change from the usual suspects.

Serving Suggestions

This Roasted Lemon Rosemary Chicken & Potatoes is delicious on its own, but it also pairs well with a simple green salad or some steamed vegetables. A crusty loaf of bread is perfect for soaking up all that delicious sauce!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

What is the best type of chicken to use for this recipe?

I prefer using chicken quarters because they stay nice and moist during roasting. You can also use bone-in, skin-on chicken thighs or a whole chicken cut into pieces.

Can I use dried rosemary instead of fresh?

You can, but the flavor won’t be as vibrant. If you’re using dried rosemary, use about 1 teaspoon.

How can I tell when the chicken is cooked through?

The best way is to use a meat thermometer. The internal temperature should reach 165°F (74°C) for white meat and 175°F (79°C) for dark meat.

Can I roast the potatoes and chicken separately for better results?

You can, but it adds extra time and dishes. I find that roasting them together works perfectly well.

What wine pairs well with Roasted Lemon Rosemary Chicken & Potatoes?

A crisp Sauvignon Blanc or a light-bodied Pinot Noir would be lovely with this dish.