Comfort food is a language. I consider myself fluent in its art. That’s because I grew up in a family where its language was considered as important as English. A dinner filled with warmth and love speaks volumes, even when healthy.
WHAT MAKES THIS LEMON ROAST CHICKEN AND POTATOES RECIPE SO SPECIAL?
HOW TO MAKE ROAST CHICKEN AND POTATOES
I have served this Lemon Roast Chicken dish using a whole chicken for company and for a mid-weeknight dinner using pieces. The results are the same, and the feedback is the same. The comfort and love is always felt.
Looking for another roasted chicken recipe, try my Orange Honey Roast Chicken recipe or my Crispy Skillet Baked Garlic Chicken. And if you are looking for something special to serve this with, try my easy homemade garlic bread recipe or corn muffins.
Some of the products I used for this recipe are:
Need a delicious and easy meal for tonight? There’s nothing like a roasted chicken! Try my absolutely sensational Lemon Roast Chicken and Potatoes for a sophisticated weeknight or weekend dinner.
- 6 medium potatoes peeled and thinly sliced
- 1 large onion chopped
- 2 tablespoons extra virgin olive oil
- Salt, pepper and lemon pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 pound chicken pieces
- 2 small lemons sliced in half
- Preheat oven to 425 degrees.
- Add potato slices and onions to the bottom of the dutch oven.
- Drizzle with olive oil and season with salt, pepper and lemon pepper to taste.
- Season with half of garlic powder and paprika.
- Season both sides of chicken pieces with salt, pepper and lemon pepper.
- Place chicken facing up on top of potatoes and onions.
- Season with remaining garlic powder and paprika.
- Sprinkle with lemon juice then add lemon slices to pan.
- Cover dutch oven and bake for 1 hour or until chicken is cooked through and potatoes and onions are tender and caramelized. If you want to brown the top of the dish further and add more color, place under a broiler for a few minutes until it reaches the color you prefer.
- Cool for 10-15 minutes and serve.
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Jocelyn , I have made this lemon roast chicken and potato dinner numerous times. It has become an elegant dinner offering whenever I have guests. It always gets raves and pairs beautifully with so many sides and salads. Thank you!
Hooray that makes me so happy!
The Lemon pepper Chicken, was the talk of my house. Thanks
Hooray that makes me so happy!
I love this recipe! I tis easy to make, flavorful and delicious! This is my second time making it for my family- it will truly be a staple for family dinners.
Aww that makes me so happy! So glad you enjoyed it!
Just tried this tonight and the wife loved the chicken but found the potatoes had too much of a lemon bite : maybe because I used large lemons and juiced the heck out of them lol. Regardless, It was good eating. Thank you for the recipe.
I’ve made this twice now and it is absolutely delicious! I added a little fresh rosemary because I love it with potatoes. Thanks so much for sharing your recipe- it’s a real winner. I know I will make it again and again! P.S. I have and love your Grandbaby Cakes Cookbook. Hope you publish a new book soon. All the best to you!
Hooray thank you so much Tonya! I am actually working on a new cookbook now. So happy you enjoyed the last one!
I made this last night for dinner. The potatoes came out great. They were tender and very flavorful. I had a couple of issues with the chicken. First, I didn’t read the part about broiling, so the skin wasn’t crisp. Next, I felt like the chicken was lacking flavor, probably because I didn’t want to eat the skin, which had all the flavor from the lemons and the seasoning. Next time I make this, and I will make it again because it was so easy, I’m going to remove the skin from the chicken before seasoning and placing in the dutch oven.
Hi CeeJayKay, yes if you want to remove the skin, definitely do that before making the recipe so all of the seasoning and flavors get into the outside. If you remove it after, you will be lacking that flavor. Otherwise, I am so glad you enjoyed the potatoes. Let me know how it turns out next time.
This has got to be the third time I’m making this recipe. (It’s extra special when I get Empire kosher chicken pieces on sale.). My teens love it, i love it, simple to make, delicious to eat!! Thank you for sharing!
Hooray absolutely! It is truly one of my fave easy meals to make too!
I’m making this dish now, hopefully it comes out the way it looks. 30 minutes in and the aroma in my kitchen is devine. Mouth is watering! Can’t wait to eat!!!
Wonderful! Let me know how it turns out for you.
Outstanding Dinner! My only change was adding a couple of Bay leaves for aroma.
The potatoes were swimming in drippings, which I love. A cook could remove some of the chicken skin if they wanted, but say leave it!
I love the addition of the bay leaves! And the skin is pretty terrific!
this is absolutely delicious! And so easy to make!!! This will be a new regular dish in our house. Thank you!
I’m so so glad you enjoyed this!
I’m making this in 5 minutes. Here goes nothing!
Hooray I hope you enjoy!
Can this be put together and put in oven on a timer to be done when I get home from worK
Sure! You can store it in the fridge during the day until you are ready to bake it. But sprinkle the whole thing with lemon juice so you won’t have the potatoes brown.
Can I use a normal oven? I don’t have a Dutch oven sadly
Hi Leila, a dutch oven is really just a large baking pot with a lid for cooking and braising. You can use any deep you pan you have and just bake in your regular oven. Thanks so much!
Looks like you added some type of herb to the top, rosemary or thyme maybe? Did you add prior to cooking or just to make pretty for photo?
I added it after to add some color to the images. A bit of rosemary or thyme is perfect with this dish.
The picture looks like that you are using almost a whole chicken, but the recipe calls for only one pound of chicken. A whole weights four to six pounds. Can we use as much chicken that will fit on one layer in a dutch oven or just one pound?
Hi Ben, you can use as much that will fit and it should be totally fine.
That is one more beautiful and bright skillet of roasted chicken! Love at first sight!