Roasted Lemon Rosemary Chicken and Red Potatoes

Good Morning! I hope you guys are having a great week so far!

Today I am bringing you a quick, easy and flavorful dinner. Roasted Lemon Rosemary Chicken and Red Potatoes.  The answer to my crazy weeknight slacking!

Roasted Lemon Chicken

Why the slacking? I blame it on my new commute. Do you commute to work?

If you do then you can agree with me that it is no fun! Up until this week I had a 15 minute commute down to the exact minute.  I took side roads to work and in Chicago that is a blessing.  The highways can be a complete mess, especially during rush hour.  You can imagine how upset I was when I learned that my company was moving and that my commute would now be 45 minutes on the highway…and that is a traffic free day.

Needless to say I have been working on ways to cut down time on things like cleaning, laundry and cooking during the week. Cooking is one of my favorite things to do and it is hard for me to give it up.  I have been trying to make simple recipes during the week that don’t take a lot of time.  Let’s be honest..the last thing I want to do after a long day of work and 2 hours of commuting is cook something complicated.

Rosemary Chicken

Roasted Lemon Rosemary Chicken and Red Potatoes is easy to prepare and roasts in the oven while you go about your night. It took me less than10 minutes to prepare and you can even cut the potatoes the night before to save time.

Roasted Chicken

Lemon, Rosemary Roasted Chicken and Red Potatoes

Prep time: 

Cook time: 

Total time: 

Serves: 4

Roasted Lemon Rosemary Chicken and Red Potatoes is a quick and easy weeknight meal that the whole family will love.
  • 5 garlic cloves (3 minced;2 whole)
  • ¼ c extra virgin olive oil (a little extra to put on the bottom of the baking dish)
  • 1½ lemons (1 lemon sliced; ½ of a lemon juiced and zested)
  • ½ sweet onion, sliced
  • 2 fresh rosemary sprigs
  • 4 red potatoes, sliced
  • 4 skin-on, bone in chicken breasts
  • Salt and pepper to taste
  1. Preheat oven to 450 degrees.
  2. Drizzle olive oil on the bottom of a 9x13 inch baking dish.
  3. Put the sliced lemon on the bottom of the baking dish and sprinkle sea salt on top.
  4. Add the red potatoes, 2 whole garlic cloves and onion on top of the lemon. Add a pinch of salt and pepper.
  5. In a large mixing bowl add the olive oil, minced garlic, lemon juice and zest and whisk together.
  6. Coat each chicken breast in the lemon juice mixture and arrange the chicken over the potatoes.
  7. Drizzle the remaining lemon mixture on top of the chicken along with a pinch of salt and pepper.
  8. Lay the two sprigs of rosemary over the chicken and the 1 whole garlic clove.
  9. Roast for 50-55 minutes until chicken is cooked through.
  10. Once cool serve the chicken and potatoes with a salad or a side of spinach.
One thing I really like to do is take the pan juices after cooking and spoon a little bit over each chicken breast to add more flavor.

I hope you enjoy this dish as much as I did.


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  1. says

    One-pot meals is a must and this recipe is classic and looks delicious! Wow: traffic free day? Is that possible? We were just in Chicago and that traffic is gnarly! I give you props for commuting and still cooking!

    • Julia says

      Thanks Sarah! Chicago traffic is ridiculous. There are days I question why I live here and deal with it! But Chicago does have a lot to offer. Hopefully I can keep up the energy to keep cooking!

  2. Cindy says

    This looks yummm, I have some chicken quarters in the fridge to make tonight, I may try it with those instead of the chicken breasts. Thank you for the inspiration!

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