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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!

One Pan Lemon Rosemary Chicken and Potatoes

Christina
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!
5 from 3 votes
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 4 servings

Ingredients
  

  • 1 lb boneless skinless chicken breasts or boneless thighs
  • ¼ cup + 1 Tablespoon olive oil, separated
  • 1 Tablespoon chopped fresh rosemary
  • 1 teaspoon minced garlic
  • 1 and ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons fresh lemon juice
  • 1 and ½ lbs baby red and/or gold potatoes, quartered
  • ¼ cup low-sodium chicken broth

Instructions
 

  • 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 ¾th 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.

Notes

  1. 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.
  2. 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.
  3. Rosemary: Using fresh rosemary tastes best, but you can use dried rosemary. Use ½ the amount if using dried.
Keyword chicken, dinner, one pan
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