Roasted Garlic Lemon Chicken and Potatoes Recipe
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Roasted Garlic Lemon Chicken and Potatoes is a savory dish that is perfect for dinner any night of the week.
Lemon, thyme, garlic and butter blend together to create a savory mouth-watering dish of roasted chicken and potatoes. This roasted chicken dish is simple to make and can be prepped a day ahead, then popped in the oven to bake before serving, which makes it perfect for any night of the week.
Serve this Roasted Garlic Lemon Chicken and Potatoes alongside Garlic Lemon Green Beans or a colorful tossed salad for a complete meal that will satisfy everyone.
How to make Roasted Garlic Lemon Chicken and Potatoes
Begin by preheating the oven to 425-degrees F. In a small bowl, combine fresh lemon zest, salt, pepper, garlic, thyme and melted butter until smooth. In a roasting pan or braising pan, toss to coat halved potatoes with olive oil and 1 tablespoon of the lemon zest/butter mixture and lemon slices. Situate chicken in pan amongst potatoes. Loosen skin on the breast and legs of chicken. Rub the lemon zest/butter mixture under skin and on outside of bird to coat. Sprinkle with salt and pepper. Bake uncovered at 425-degrees F for 25 minutes. Reduce the heat to 375-degrees F and bake for another 40 minutes, or until an instant-read thermometer inserted into inner thigh reads between 160-165-degrees F. Remove from oven and allow to rest for 15-20 minutes before cutting apart.
More delicious roasted chicken recipes:
- Easy Orange Baked Chicken Recipe
- Beer Braised Chicken Recipe
- Coconut Milk Baked Chicken Recipe
- Greek Roasted Chicken
(Shown is one of my favorite pans, a cast-iron Le Creuset Braiser. It’s perfect for roasting or braising chicken or making large savory pies, sweet pies or cobblers.)
Roasted Garlic Lemon Chicken and Potatoes Recipe
Roasted Garlic Lemon Chicken and Potatoes Recipe
A savory satisfying dish of roasted chicken and potatoes flavored with lemon, garlic and thyme.
Ingredients
- 2 lemons, zested then sliced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 garlic cloves, grated or minced
- 1 tablespoon dried thyme
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
- 2 pounds small potatoes, halved
- 1 whole chicken
- additional salt and pepper
Instructions
- Preheat oven to 425-degrees F.
- In a small bowl combine zest of lemons, salt, pepper, garlic, thyme and melted butter until smooth.
- In a roasting pan or braising pan, toss to coat halved potatoes with olive oil and 1 tablespoon of lemon zest/butter mixture and lemon slices.
- Situate chicken in pan amongst potatoes. Loosen skin on breast and legs of chicken. Rub lemon zest/butter mixture under skin and on outside of bird to coat.
- Sprinkle with salt and pepper.
- Bake uncovered at 425-degrees F for 25 minutes. Reduce heat to 375-degrees F and bake for another 40 minutes, or until an instant-read thermometer inserted into inner thigh reads between 160-165-degrees F. Remove from oven and allow to rest for 15-20 minutes before cutting apart.
Thanks for the delicious looking chicken recipe. Hope to make this soon but wanted to know what size braising pan did you use?
I’ve used both a large Dutch Oven (about 5-6 qt) as well as a 3 qt braising pan.
Sounds delicious!!
This looks fabulous!!!
Assume lemon slices roasted along with potatoes? Sprinkled finished dish with fresh thyme sprigs and parsley? Any lemon in cavity?
Yes, Pat. I edited the recipe instructions to include the lemon slices. Fresh garnish is optional. I did not add lemon to the cavity.
This is fabulous. I use a cast iron skillet and throw in whatever vegetable i’ve harvested from my garden. Last time carrots, tonight zucchini. I always roast my chicken at a high heat for a short time, but the lemon, oil and garlic take it up a notch. If i have fresh thyme i use it instead, on and in the chicken. I raised my own meat chickens so mine barely fit in the pan! But, just curious…why is your chicken back up instead of breast up?
Hi Kathy. I noticed that there is no reply to your question. From what I know, the breast meat cooks before the thigh and leg meat , so cooking the chicken “upside down” both protects the breast from over-cooking, and uses gravity to direct the natural juices toward the breast. It’s different, but it definitely works!