This easy lemon rosemary chicken and potatoes takes two basic dinner ingredients to the next level— all in one pan and on the table in 40 minutes!
I can’t praise one pan meals enough. If you’re anything like me, you’re looking for easy dinner ideas during the week. So hopefully today’s recipe will be the next one you try!
There’s a misconception that you need a lot of ingredients to make a good flavorful meal. I’m here to tell you that’s simply not true. You don’t need much to deliver a wholesome, flavorful meal. And I’m 100% positive that you will make this recipe often.
This recipe has been a favorite. I’ve made it four times in the last week. That should come as no surprise since you know I’m a creature of habit— once I find something I love, I can’t get enough of it.
Why You’ll Love This Recipe
- On the table in 40 minutes MAX
- Made in just one pan for easy clean up
- Packed with flavor
- Something the entire family will love
Lemon Rosemary Chicken and Potatoes Ingredients
We’re using basic ingredients for this recipe— ingredients that I’m almost positive that you have on hand already.
- Chicken: You can use either boneless skinless breasts or boneless thighs.
- Potatoes: Using red potatoes or gold potatoes best.
- Olive Oil, Salt, Pepper & Garlic: The seasoning basics.
- Rosemary: We’re using fresh rosemary for the best flavor but you can easily substitute dried if that’s all you have. See notes in the recipe for the amount.
- Lemon: We’re using fresh lemons for the best flavor.
Let’s Make It!
Here’s what you’re going to do. It will take 40 minutes MAX to make this meal. First, you’ll whisk the olive oil, lemon juice, garlic, rosemary, salt, and pepper together. Then, pour 3/4th of the marinade over the chicken and allow it to marinate while you prep the potatoes or in the refrigerator for up to 1 day.
Cut the potatoes (either red or gold potatoes work) in half or quarters. The goal is to have them roughly all the same size so they cook evenly. And again, like the chicken, pour the remaining marinade over the potatoes and stir together to evenly coat. I normally place the potatoes in a large zip-topped bag with the marinade to evenly coat.
In a large oven-safe skillet, at least 10-inches, you’ll sear one side of the chicken until it’s nice and brown. Flip, then add the potatoes, lemon slices and toss it in the oven to finish.
Lately I’ve been serving it with grilled vegetables or cauliflower and broccoli au gratin.
Try These Other Dinner Recipes Next
- One Pan Creamy Beef Pasta
- Slow Cooker Turkey Meatballs
- Slow Cooker Verde Chicken Chili
- Salsa Verde Chicken Enchiladas
One Pan Lemon Rosemary Chicken and Potatoes
- 1 lb boneless skinless chicken breasts or boneless thighs
- 1/4 cup + 1 Tablespoon olive oil, separated
- 1 Tablespoon chopped fresh rosemary
- 1 teaspoon minced garlic
- 1 and 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 Tablespoons fresh lemon juice
- 1 and 1/2 lbs baby red and/or gold potatoes, quartered
- 1/4 cup low-sodium chicken broth
- Preheat the oven to 400°F.
- If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through evenly. This typically doesn't need to be done with chicken thighs. Place the chicken in a large ziplock bag or dish. Set aside.
- Whisk together the olive oil, lemon juice, garlic, rosemary, salt, and pepper. Then, pour 3/4th of the marinade over the chicken and allow it to marinate while you prep the potatoes.
- Cut the potatoes in quarters— the goal is to have them roughly the same size so they cook evenly. Place the potatoes in a large ziplock bag or bowl. Pour the remaining marinade over the potatoes, making sure they are evenly coated.
- In a large skillet, at least 10-inches, over medium-high heat, add 1 Tablespoon of olive oil. Allow the skillet to get hot— takes a few minutes. Place the chicken in the skillet and let it sear for 3 minutes. Then, flip the chicken, add the potatoes and chicken stock.
- Place in the oven and allow it to bake for 18-20 minutes or until the internal temperature of the chicken reaches 165°F. Leftovers can be stored in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: You can marinate the chicken for up to 1 day. Baked chicken and potatoes can be refrigerated for up to 5 days or frozen for up to 3 months. Thaw overnight in the refrigerator.
- Chicken: You can use either boneless skinless breasts or boneless thighs. Use what you have on hand. Keep in mind that depending on the thickness, the bake time can vary slightly.
- Rosemary: Using fresh rosemary tastes best, but you can use dried rosemary. Use 1/2 the amount if using dried.