This lemon rosemary chicken and potatoes is a family-favorite dinner recipe, and I guarantee it will be a it with your family, too! Tender chicken thighs with roasted potatoes and tossed in a flavorful herb marinade. Comes together in 1 pan and on the table in 45 minutes!
There's a misconception that you need a lot of ingredients to make a flavorful meal. This recipe for lemon rosemary chicken proves otherwise. I've made it five times in the last month and don't plan on stopping anytime soon. This recipe is from June 2020 and still checks all the boxes: flavorful, FAST, minimal clean up, AND the entire family enjoys it.
You'll Love This Lemon Rosemary Chicken
- Wholesome, hearty, and satisfying
- Tender, juicy chicken thighs or breasts
- Easy, one pot recipe– minimal dishes!
- On the table in just 45 minutes
- All-in-one meal
Overview: How to Make Lemon Rosemary Chicken Thighs
The full printable recipe is below but let's walk through the steps before you get started.
- Make the Marinade: Whisk together the olive oil, lemon juice, rosemary, salt, and pepper in a large bowl or zipped topped bag. Add the chicken and potatoes, tossing to coat. Set aside while the oven preheats.
- Assemble: Place the chicken and potatoes, including the marinade, in a large oven-safe skillet. Pour the chicken broth into the skillet.
- Bake: Bake for 35 minutes. If desired for extra browning, broil for the last 2-3 minutes.
2 Important Success Tips
- Evenly Slice Potatoes: To make sure the potatoes to cook through without becoming soggy or be under-baked, slice them in even thickness. I recommend ¼-inch thick. If you have thicker chicken breasts, you can quarter them if you prefer.
- Don't Over-Bake the Chicken: To prevent the chicken from drying out, only bake until the internal temperature at the thickest part reaches 165ºF using an instant-read thermometer.
Ingredients You Need
- Chicken: You can make this dish with boneless skinless chicken breasts, but I prefer to use chicken thighs because they cook much faster and add a tremendous amount of flavor to the sauce. If you use chicken breasts, pound them down to even thickness so they cook evenly.
- Potatoes: You can use any type of potatoes though I find that the small red or gold potatoes work best. If you can't find small potatoes, you can easily cut them up into like-size pieces.
- Chicken Broth: To help keep the chicken moist and provide a flavorful base liquid for the sauce. You could also use vegetable broth.
- Olive Oil: The olive oil is in the marinade which is also used to help sear the chicken.
- Rosemary: Using fresh rosemary is highly recommended for the best flavor, however dried rosemary can work in a pinch.
- Lemon: We're using fresh lemon for the best flavor.
- Garlic: This recipe calls for 3 garlic cloves– since we love garlic I always toss in another for good measure.
- Salt & Pepper: Essential for flavor.
More Easy Dinner Recipes
Lemon Rosemary Chicken & Potatoes
Description
This lemon rosemary chicken and potatoes is a family-favorite dinner recipe, and I guarantee it will be a it with your family, too! Tender chicken thighs with roasted potatoes and tossed in a flavorful herb marinade. Comes together in 1 pan and on the table in 45 minutes!
Ingredients
- ¼ cup olive oil
- 2 Tablespoons chopped fresh rosemary
- 3 cloves garlic
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 Tablespoons fresh lemon juice, about 1 lemon
- 1 pound boneless skinless chicken thighs or chicken breasts
- 1 pound small potatoes, sliced (like fingerling or red potatoes)
- ¼ cup low-sodium chicken broth
Instructions
- Preheat the oven to 425°F. Whisk together the olive oil, rosemary, garlic, salt, pepper, and lemon juice in a large bowl.
- Place the chicken and potatoes in a large skillet or 9x13-inch baking dish– I usually use a 12-inch cast iron skillet. Pour the marinade on top, tossing the chicken and potatoes to evenly coat. Then, pour the chicken broth around the chicken and potatoes. If desired, top with lemon slices. (See my make-ahead tips in the recipe notes below.)
- Bake for 30-35 minutes or until the chicken reads an internal temperature of 165º at the thickest part using an instant read thermometer. If desired for extra browning, broil for 2-3 minutes, keeping an eye on it to prevent burning.
- Serve immediately. Leftovers stay fresh when stored in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The chicken (without the potatoes) can be marinated up to 2 days in advance.
- Freezing Instructions: You can freeze marinated chicken for up to 3 months. Follow my Tips for How You Can Freeze Marinated Chicken. Thaw overnight in the refrigerator.
- Chicken: You can use either boneless skinless chicken thighs or chicken breasts. Keep in mind that depending on the thickness, the bake time can vary slightly.
- Rosemary: Using fresh rosemary results in the best flavor, but you can use 3 teaspoons dried rosemary in a pinch.
- Garlic: I also recommend fresh garlic, but you can use ½ teaspoon garlic powder if needed.
Nutrition
Calories: 354kcal | Carbohydrates: 22g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 986mg | Potassium: 801mg | Fiber: 3g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 27mg | Calcium: 45mg | Iron: 2mg
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