Elevate your dinner with our One-Pot Lemon Herb Roasted Chicken and Potatoes, a flavorful and satisfying dish that’s perfect for any night of the week. This easy-to-make recipe combines tender roasted chicken, crispy potatoes, and fragrant herbs with the bright and tangy flavor of lemon for a meal that’s sure to impress. With minimal prep and cleanup, this one-pot wonder is a delicious way to bring the classic combination of chicken and potatoes to your table with a fresh twist.
Prepare to be delighted by the harmonious blend of flavors in our One-Pot Lemon Herb Roasted Chicken and Potatoes. Each bite offers succulent chicken infused with the zesty tang of lemon and the aromatic essence of herbs like rosemary, thyme, and oregano. The potatoes, roasted to golden perfection, provide a hearty and satisfying accompaniment, soaking up the delicious juices of the chicken as they cook. Whether served with a side of steamed vegetables or a crisp green salad, this dish is a true crowd-pleaser that will leave everyone coming back for seconds.
Indulge in the wholesome goodness of our One-Pot Lemon Herb Roasted Chicken and Potatoes, knowing that you’re nourishing your body with a balanced and nutritious meal. Chicken is a rich source of protein, while potatoes offer complex carbohydrates and essential vitamins and minerals. Opt for skinless chicken to reduce the fat content, and use olive oil sparingly for a healthier option. With its combination of taste and nutrition, this dish is a satisfying and guilt-free choice for any occasion.
Ingredients:
- 1 whole chicken (about 4-5 lbs), rinsed and patted dry
- 1.5 lbs baby potatoes, halved
- 3-4 cloves garlic, minced
- 1 lemon, sliced
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or sheet pan, arrange the halved baby potatoes in an even layer.
- Place the whole chicken on top of the potatoes in the skillet.
- In a small bowl, whisk together the minced garlic, olive oil, lemon juice, chopped rosemary, thyme, oregano, salt, and pepper.
- Drizzle the herb and lemon mixture over the chicken and potatoes, ensuring they are evenly coated.
- Stuff the cavity of the chicken with the sliced lemon slices and any remaining herb sprigs.
- Place the skillet or roasting pan in the preheated oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- Remove the skillet or roasting pan from the oven and let the chicken rest for 10-15 minutes before carving.
- Serve the One-Pot Lemon Herb Roasted Chicken and Potatoes hot, garnished with additional fresh herbs if desired.
Prep Time, Cook Time, Number of Portions, Calories: Enjoy the simplicity of our One-Pot Lemon Herb Roasted Chicken and Potatoes, requiring just 15 minutes of prep time and about 1 hour and 30 minutes of cooking. This recipe yields approximately 4-6 servings, making it perfect for a family dinner or entertaining guests. Each serving contains approximately 400-500 calories, depending on the size of the chicken and portion size, offering a satisfying and flavorful meal that’s sure to please everyone at the table.
Potential Upgrades and Substitutes: Customize your One-Pot Lemon Herb Roasted Chicken and Potatoes to suit your taste preferences or dietary needs. Experiment with different herbs, such as parsley, sage, or basil, to add variety and depth of flavor. You can also add additional vegetables like carrots, onions, or Brussels sprouts to the pan for added nutrition and color. For a vegetarian version, omit the chicken and use tofu or chickpeas instead. The versatility of this recipe allows you to get creative and tailor it to your individual preferences.
Serving Options: Serve our Lemon Herb Roasted Chicken and Potatoes with a side of steamed green vegetables or a crisp garden salad for a complete meal. Pair with a glass of chilled white wine or sparkling water with lemon for a refreshing accompaniment. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for quick and easy lunches or dinners. Whether enjoyed as a cozy weeknight meal or a special weekend feast, this dish is sure to become a family favorite for years to come.
Ingredients
- 1 whole chicken (about 4-5 lbs), rinsed and patted dry
- 1.5 lbs baby potatoes, halved
- 3-4 cloves garlic, minced
- 1 lemon, sliced
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or sheet pan, arrange the halved baby potatoes in an even layer.
- Place the whole chicken on top of the potatoes in the skillet.
- In a small bowl, whisk together the minced garlic, olive oil, lemon juice, chopped rosemary, thyme, oregano, salt, and pepper.
- Drizzle the herb and lemon mixture over the chicken and potatoes, ensuring they are evenly coated.
- Stuff the cavity of the chicken with the sliced lemon slices and any remaining herb sprigs.
- Place the skillet or roasting pan in the preheated oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- Remove the skillet or roasting pan from the oven and let the chicken rest for 10-15 minutes before carving.
- Serve the One-Pot Lemon Herb Roasted Chicken and Potatoes hot, garnished with additional fresh herbs if desired.