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!!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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
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.
pinterest 
facebook 
twitter 
email
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!