Roasted Garlic Lemon Chicken and Potatoes Recipe
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Roasted Garlic Lemon Chicken and Potatoes is a cozy and satisfying meal, perfect for an easy weeknight dinner.
Roasted chicken is one of our family’s favorite home-cooked meals that we enjoy year round. For this Roasted Garlic Lemon Chicken and Potatoes recipe, lemon, thyme, garlic and butter blend together to create a savory mouth-watering dish of roasted chicken and potatoes.
This Roasted Garlic Lemon Chicken and Potatoes 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. There’s very little prep, and the chicken and potatoes roast together in one pan, making serving and cleanup even easier. 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.
Ingredients for Roasted Garlic Lemon Chicken and Potatoes
- Lemons
- Kosher Salt
- Black Pepper
- Garlic Cloves
- Dried Thyme
- Butter
- Olive Oil
- Small Potatoes
- Whole Chicken
How to make Roasted Garlic Lemon Chicken and Potatoes
- First, preheat the oven to 425-degrees F.
- In a small bowl, mix the fresh lemon zest, salt, pepper, garlic, thyme and melted butter until combined.
- Next, toss the halved potatoes with olive oil and one tablespoon of the lemon zest and butter mixture, along with the lemon slices in a roasting pan.
- Then, place the chicken in the pan with the potatoes. Loosen the skin on the chicken breast and legs and spread the lemon zest butter mixture under the skin and on the outside of bird to coat.
- Finish by sprinkling the chicken with salt and pepper.
- Bake uncovered at 425-degrees F for 25 minutes. Then, reduce the heat to 375-degrees F and bake for another 40 minutes, or until an instant-read thermometer inserted into the inner thigh reads between 160-165-degrees F.
- Remove from oven and allow to rest for 15-20 minutes before cutting and serving.
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.)
I hope you enjoy this recipe for Roasted Garlic Lemon Chicken and Potatoes as much as our family does. Be sure to let me know in the comments if you try the recipe, or find me on Facebook, Instagram or Pinterest to share!
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 2 lemons, salt, pepper, garlic, thyme and melted butter until smooth.
- In a roasting pan or braising pan, toss to coat halved potatoes and lemon slices with olive oil and 1 tablespoon of the lemon zest seasoned butter mixture.
- Situate chicken in pan amongst potatoes. Loosen skin on breast and legs of chicken. Rub remaining lemon zest seasoned butter mixture under skin and on outside of bird to coat.
- Liberally sprinkle outside of chicken 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.
Originally published January 8, 2016. Updated January 3, 2026.
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!