This Lemon Roasted Chicken starts with fresh chicken that is highly seasoned and sprinkled with citrus flavor that’s roasted in delicious juices, onions and potatoes making this the easiest weeknight dinner!!
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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.
Flavor and emotion is what has always determined comfort food to me. What makes this Lemon Roast Chicken dinner with Potatoes so special is that it is a meal I make time and time again because its so easy. Who doesn’t love a roasted chicken recipe especially when its a lemon chicken recipe? It tastes divine with hardly a lick of fat (just 2 tablespoons of extra virgin olive oil). You could even add additional flavors and make this a rosemary chicken or a lemon garlic chicken or just a lemon herb roasted chicken.
Ingredients
- Potatoes: Thinly sliced potatoes, peeled and ready to soak up all those juicy flavors.
- Onion: A large, chopped onion to add some savory depth to the dish.
- Olive Oil: A drizzle of extra virgin olive oil for that silky, rich touch.
- Seasoning: Salt, pepper, and lemon pepper – the trio that brings the zing, the zang, and the zesty!
- Garlic & Paprika: A teaspoon of garlic powder for that aromatic warmth, paired with a hint of paprika for a subtle smoky undertone.
- Chicken: Chicken pieces that are about to get a lemony makeover, turning them into the main event.
- Lemon: Small lemons, sliced in half, ready to shower this dish with their citrusy, tangy joy.
How to Make Lemon Roasted Chicken
This recipe comes together super fast. If you are using frozen chicken, it must be thawed out first before you begin baking this recipe. Everything is liberally seasoned with salt and pepper, lemon pepper, garlic powder and a bit of paprika. Lastly, I squeeze lemon juice over the entire dish and throw the used lemons into the dutch oven. Once baked, this dutch oven chicken is filled with amazing flavor.
Onions and potatoes are next. I usually use baking potatoes that I’ve thinly sliced along with onions. I add them to the bottom of my pan, and like magic, they bake up perfectly soft and tender with onions after mixing with the juices of the chicken, lemon juice and olive oil. They are sensational!!
Finally the spices here are what truly make this chicken special! I add a mix of salt, pepper and lemon pepper to really heighten the citrus flavor. I also add garlic powder and paprika. This chicken is highly seasoned and the seasonings also go on the potatoes making this super special!
What to Serve with Lemon Roasted Chicken
I have served this Lemon Roasted 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.
You can serve this chicken with any of the following sides and dishes:
- Southern Cornbread
- Garlic Bread
- Collard Greens
- Yellow Squash
- Jollof Rice
- Succotash
- Roasted Butternut Squash
How to Store
To store your Lemon Roasted Chicken, first let it cool to room temperature, then place it in an airtight container and refrigerate for up to 3-4 days. 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 delicious!
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.
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Jocelyn, I made this tonight. Curious George is not only rude but he is dead wrong. I didn’t even have to put it under the broiler to brown it up. It was perfect. We are on Trim Healthy Mama so instead of potatoes I added radishes that I quartered along with carrots. It was delicious! I will be making this again. Thank you!
Thank you so much Sharon! I really appreciate your kind words. I love this dish and I am so glad it turned out well for you!
There’s absolutely no way that dish is going to look like the picture by cooking it the way you are describing. It will look closer to boiled. Chicken releases so much water, and so do potatoes, and if you cover the Dutch oven, there’s nowhere for the vapors to escape. Unfortunately it seems like your readers can’t tell that the chicken in the photo has been been grilled a barbecue grill, and potatoes have been probably roasted in the oven separately…
Hi Curious George, thank you for your feedback however it is inaccurate. The food was cooked as described in the recipe. That’s the honest truth. Have a great day though and thanks for stopping by.
I too was skeptical but decided to try it anyway. Absolutely zero browning. I placed it under the broiler to brown. If I make again I will cook uncovered.
Just made this tonight and it turned out great! I was also unsure about all the moisture but it turned out just like in the picture. Very juicy and had great flavor! Husband loved it. Said he definitely wants me to make it again. Thank you for the great recipe!
Hooray it is one of my favorite recipes. Thanks so much!
This is definitely going on the dinner menu sometime soon. I love simple, flavorful and healthy dishes like these (especially when there is enough for leftovers!)
Agreed, I am the same way Nora!
This is definitely a comforting dish.. easy but so delicious. Love the add of lemon, brings such a wonderful flavor to the entire dish, will have to try it soon.
Thanks so much Ella!
This looks like dinner to me Jocelyn! Gorgeous!
I have got to try this wonderful dish, I just hope it comes out as pretty as this.
Thx for sharing.
Absolutely! I hope you enjoy!
So happy I found you <3 Perfect for this weekend!!
Indeed super perfect for the weekend!
This looks amazing! I’m going to make it this weekend for my sisters birthday!!! One question…skinless or skin-on? Can’t tell in the pic & the recipe didn’t say….
Thanks mucho!!!!
This has the skin on.
We would absolutely devour this up as well! Looks amazing!