Now I’m not saying you gone be making this lemon roasted chicken twice a week like I was… but I’m not not saying it either, boos. That’s exactly what happened to me. It’s easy to fall into when you don’t need much to pull it together and still get juicy chicken with lemon and garlic all through it. You got potatoes and onions right there with it too, so it’s pretty much a full meal. Ain’t nothing fancy y’all, but it sure does eat good!
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How to Make Lemon Roasted Chicken
These step-by-step photos show how to make lemon chicken, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Baked Lemon Chicken Recipe
1. Layer the potatoes and onions in the bottom of the Dutch oven
Drizzle with olive oil and season with salt, pepper, lemon pepper, and half of the garlic powder and paprika.
2. Season the chicken then place it on top of the potatoes
Arrange skin-side up and sprinkle with the remaining garlic powder and paprika.
3. Add lemon juice, lemon slices, and butter over the chicken
Distribute everything evenly so it melts down into the dish as it cooks.
4. Cover and bake until Done
Broil your baked lemon chicken at the end if you want more color, then let it rest briefly. Sprinkle it with parsley, and serve!
PRO TIP: Go with bone-in, skin-on chicken. It really does make a difference! It stays super juicy. If you wanna use a whole chicken, spatchcock it so it cooks evenly.
Full Lemon Roasted Chicken Recipe
Lemon Roasted Chicken
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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
- Fridge: Let everything cool down first, boos. Then store the chicken and potatoes in an airtight container for up to 3-4 days.
- Freezer: Let it cool completely, then store the chicken and potatoes separately so the texture stays right. Wrap or seal well and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm it in the oven at 350°F for about 10-15 minutes until heated through. That’s gonna keep the chicken juicy and help the skin crisp back up.
Nutrition
Recipe Tips
- Get that chicken nice and dry. Pat it down with paper towels before you season it so everything sticks better.
- Don’t be shy with the seasoning. This ain’t the time for a light sprinkle! Season it real good all over and under the skin. That’s how you get amazing flavor in every bite.
- Cut the potatoes evenly. Slice them thin and about the same size so they cook through at the same time.
- Set the lemons cut side up. Let them roast like that. Keeps the juice from pooling at the bottom and watering the dish down.
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Serving Ideas
- 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
Yeah you can boos. Just know bone-in keeps it juicier. Boneless cooks faster too, so start checking it around the 40-minute mark so it doesn’t dry out.
You don’t have to, but if you got the time, go for it! A quick marinade with lemon juice, garlic, olive oil, and a few herbs will give it a little extra flavor.
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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Big fan of roast chicken and one-pot-wonders! You have the perfect comfort food here today.
Thanks so much Suzy!
This is an interesting recipe.I would have never thunk to add lemon and potatoes together but your recipe looks amazing.
Thanks so much April! I am super in love with it and make it all the time.
Too cold to do anything other than eat…this looks like a fine thing to eat!!!
This looks amazing! I can’t wait to try it! I don’t know if I have a Dutch oven, is there anything else I can cook it in?
Hi Andrea, you can cook this in any pot or large pan you have. It will all work.
Thanks that’s the question I wasee going to ask. I haven’t invested in a Dutch oven yet. I’m making this tonight!
I agree…comfort food is a beautiful thing, best enjoyed surrounded by family and those who bring out all your happy emotions. This does definitely look flavorful and that lemon and yellow makes me smile. I know 2015 is off to a great start for you! : )
Love how simple and easy this recipe sounds, plus it’s a perfect family meal! A+
Beautiful!! I don’t know what it is about lemon and chicken, but the combo is like magic. Pinned on my dinner board!!
Lemon chicken is my Hubby’s favorite! This is one gorgeous dish, Jocelyn! Pinned!
Umm one word. Incredible!
I think I could eat this chicken for dinner every night! Love that it’s low on fat and so simple to prepare. Yum!