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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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!