My easy Lemon Roasted Chicken recipe has juicy chicken and generous spices that get baked with tender potatoes, caramelized onions and savory lemony juices. Perfect for busy nights and easy entertaining.
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Ingredient Notes
- Potatoes: Peeled then sliced thinly. Russet or Yukon work great.
- Onion: Yellow or white is fine.
- Olive Oil: A neutral oil like vegetable, avocado or canola also works. Ghee can also add a nice buttery flavor.
- Chicken: I prefer bone in so they don’t dry out. You can even go for a whole chicken. Just spatchcock it so it stays juicy and cooks evenly.
- Lemon: Small lemons, sliced in half, or limes or oranges work.
How to make lemon roasted chicken
Prep the Potatoes and Onions
Step 1: Add potato slices and onions to the bottom of the dutch oven.
Step 2: Drizzle with olive oil and season with salt, pepper and lemon pepper to taste. Season with half of garlic powder and paprika.
Prep Chicken and Bake
Step 3: Season both sides of chicken pieces with salt, pepper and lemon pepper.
Step 4: Place chicken facing up on top of potatoes and onions. Season with remaining garlic powder and paprika.
Step 5: Sprinkle with lemon juice then add lemon slices to pan. Cut butter into small pats and add to the top of the chicken.
Step 6: Cover dutch oven and bake for 1 hour or until chicken is cooked through and potatoes and onions are tender and caramelized.
Step 7: 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, sprinkle with parsley and serve.
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Lemon Roasted Chicken
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 6 medium gold potatoes peeled and thinly sliced (can also use russet)
- 1 large onion chopped
- 2 tablespoons extra virgin olive oil
- Salt, pepper and lemon pepper to taste
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 pound chicken pieces
- 2 small lemons sliced in half
- 4 tbsp unsalted butter
- parsley for garnishing
Instructions
- 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.
- Cut butter into small pats and add to the top of the chicken
- 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, sprinkle with parsley and serve.
Notes
How to store & reheat roasted lemon chicken
To store leftovers, first let it cool to room temp, then place it in an airtight container. For reheating, warm it in the oven at 350°F for about 10-15 minutes, or until it’s heated through and the skin is crispy again. This method helps to retain the flavors and keeps the chicken moist and delish boos!How long will lemon roast chicken last in the fridge?
It should last for up to 3-4 days.Can I freeze roast lemon chicken?
For sure boos. Just make sure you bring the entire meal to room temp then divide the potatoes and chicken separately. They should last for about 3 months.Nutrition
Recipe Tips
- Cut those potato uniformly: Make sure you thinly slice the potatoes the same size so they bake evenly and also cook faster.
- Pat Dry: Make sure you dry that chicken with paper towels before you season and bake. It will help that seasoning stick and brown perfectly.
- Season everything: I like to season the chicken, onions and potatoes separately so each component has poppin flavor.
- Be Careful: For that perfect browning, you can have the chicken under the broiler for a few seconds. Watch carefully so. you get that nice golden caramelized finish.
Serving Suggestions
- Keep it Simple: For a simple weeknight meal, serve this up with some harvest salad and easy garlic bread.
- Southern Vibes Sunday Supper: This lemon roast chicken is great with succotash, a pan of honey cornbread and turnip greens. And don’t forget the sweet potato pie.
- Comfort Food Dinner: Entertaining your boos? Make this dinner along with a delish lobster mac and cheese, creamed spinach and angel biscuits.
Recipe Help
The simple answer is yes however the bone definitely provides more moisture so it stays juicy while cooking. Just know that it also may cook faster too so check after 40 minutes of cooking.
If you have time for this extra step, it will give you more flavor. You can marinate in lemon juice, garlic, olive oil and herbs for a little something extra!
No worries boos. Just remove the chicken from the dutch oven, then cover and continue cooking the potatoes until they are tender.
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Amen to comfort food. Cooking for people you love is one of the best things in the world! This chicken looks absolutely incredible! Pinned đŸ™‚
Hooray thank you so much my dear!
This is definitely the ultimate comfort food! Love the flavors. This dish is also a great excuse to use of some of the fresh lemons from my backyard!
Ok I am seriously sooo jealous that you have lemons in your backyard!
This looks insanely good and soooo comforting! Just the kind of food I want to eat at this time of year đŸ˜‰
Thank you so much Allie boo!!
I’m so pinning this! I love how fresh and light it looks and that it’s healthy comfort food!
Hooray thank you so much hon!!
This looks so good and so easy. I love dinners that you can just plop and leave.
Agreed! Same here Christine!!
That opening set of sentences is beautiful and could be the start of your next cookbook. You have a way with words, my dear! And clearly a way with food, too. Pass me a plate of this chicken!
Awww thank you so much my dear. Now that’s an idea haha! I might need to screenshot this for when I am ready to tackle another book!
I love a simple and classic dish! This looks amazing and a great weeknight dinner!
Thanks so much hon!!
Oh my goodness! You’ve seriously outdone yourself! I’m full on amazed how juicy this chicken is and your pictures are stunning. I, too, would devour it… probably the whole thing!
I soooo devour the whole thing. Thank you so much boo!
ah, comfort food. . yes, I love it. . and absolutely need some tummy-warming. . delicious looking, mouth watering, glorious food like this! love that you used all kinds of chicken pieces. . gimme the thighs and the legs, yo. love this! looks SO good!!
Hooray thanks so much! Girl you can have the thighs and legs too because the hubby loves white meat haha.
You are so right! Flavor and emotion go hand in hand here. Love how juicy this looks!!
So true my dear, so very true!
if i use a whole chicken instead of cut pieces is the time the same for cooking ? chicken is about 3 pounds
Hi Yudi, you will need to bake the chicken much longer if you use a whole chicken but please play it by ear.