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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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!