This lemon rosemary chicken gives your usual chicken and potatoes a serious upgrade! Fresh lemon, garlic, and rosemary flavor the chicken, while the potatoes soak up the pan juices as everything bakes. It’s all made in one pan and ready in about 45 minutes, with a lemony sauce you’ll want to spoon over every bite.
I’m all for getting the main dish and a side cooking at the same time, especially on busy weeknights. A quick toss in the marinade, a sear on the stove, and then everything goes into the oven. Add some parmesan brussels sprouts or roasted asparagus, spoon the lemony pan juices over your plate, and dinner is taken care of!
You'll Love This Lemon Rosemary Chicken
- A complete meal. Juicy chicken, tender potatoes, and your favorite vegetable make a hearty dinner everyone can dig into!
- Less mess, fewer dishes. The chicken and potatoes cook together in one pan, keeping cleanup manageable.
- A short ingredient list. Fewer than 10 ingredients, including the salt and pepper! Fresh lemon, rosemary, and garlic bring plenty of flavor.
- Made for busy weeknights. When everyone’s hungry and the kids are under your feet, a dinner with simple prep and minimal cleanup comes in handy!
Ingredients You Need
- Chicken: I prefer boneless, skinless chicken thighs for their flavor and tender texture. Chicken breasts work, too; pound the thicker ends to an even thickness and keep an eye on them, since the cooking time can vary.
- Potatoes: Small red or gold potatoes are my go-to. Larger potatoes work, too; slice them into evenly sized pieces so they cook at the same time.
- Chicken Broth: A little broth creates a flavorful sauce to spoon over the chicken and potatoes. Vegetable broth works, too.
- Olive Oil: Helps coat the chicken and potatoes with the seasonings and encourages the chicken to brown as it sears.
- Rosemary: Fresh rosemary is my first choice for flavor. Strip the leaves from the woody stems and chop them before using. Dried rosemary works in a pinch.
- Lemon: Use freshly squeezed lemon juice for the best flavor. It brings that bright, lemony finish to the sauce.
- Garlic: You’ll need 3 minced garlic cloves, though I usually toss in an extra for good measure!
- Salt & Pepper: Season both the chicken and potatoes so every bite has plenty of flavor.
How To Make Lemon Rosemary Chicken Thighs
Start by tossing the chicken with the lemon juice, half the olive oil, half the rosemary, salt, and pepper until evenly coated.
Sear the chicken in a large oven-safe skillet over medium-high heat until browned on one side, then transfer to a plate. Toss the potatoes with the remaining olive oil and rosemary, season with salt and pepper, and spread them in the skillet. Nestle the chicken between the potatoes with the uncooked side facing down.
Bake for about 20 minutes, until the potatoes are fork-tender and the chicken is cooked through. (The internal temperature at the thickest part of the chicken should 165ºF using an instant-read thermometer). I love finishing it under the broiler for 2–3 minutes for a little extra color. Just make sure your skillet is broiler-safe and keep an eye on it!
Lemon Rosemary Chicken & Potatoes
Description
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. In a large bowl, toss the chicken with the lemon juice, half the olive oil, half the rosemary, half the salt, and half the pepper until evenly coated.
- Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear until browned on one side, about 5-7 minutes. Transfer to a plate; the chicken will finish cooking in the oven.
- Toss the potatoes with the remaining olive oil and rosemary, then season with salt and pepper. Spread them in the skillet and nestle the chicken between them, uncooked side down.
- Place the skillet into the oven and bake for about 20 minutes, until the potatoes are fork-tender and the chicken reaches 165°F in the thickest part, measured with an instant-read thermometer.
- For extra browning, broil for 2–3 minutes, watching closely to prevent burning. Only broil if your skillet is broiler-safe. Spoon the pan juices over the chicken and potatoes before serving.
- Leftovers stay fresh in the refrigerator for up to 5 days. Reheat as desired.
Notes
- Make Ahead: Coat the chicken in the marinade, cover, and refrigerate for up to 2 days. Leave the potatoes out until you’re ready to cook.
- Freezing: Freeze the chicken in the marinade, without the potatoes, for up to 3 months. Thaw in the refrigerator before cooking, then add freshly sliced potatoes. See my tips for freezing marinated chicken for more details.
- Chicken: Boneless, skinless chicken thighs or breasts both work. If using breasts, pound the thicker ends to an even thickness. Cooking time will vary depending on the size and thickness of the pieces.
- Rosemary: Fresh rosemary is my first choice for flavor, but you can substitute 3 teaspoons dried rosemary if needed.
- Garlic: Fresh garlic gives the sauce the best flavor, but ½ teaspoon garlic powder works in a pinch.
Charley says
I made this tonight for my toddlers (3 picky boys) and it was gone. I will double it next time!