My easy Lemon Roasted Chicken recipe has juicy chicken and generous spices that get baked with tender potatoes, caramelized onions and savory lemony juices. Perfect for busy nights and easy entertaining.
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Ingredient Notes
- Potatoes: Peeled then sliced thinly. Russet or Yukon work great.
- Onion: Yellow or white is fine.
- Olive Oil: A neutral oil like vegetable, avocado or canola also works. Ghee can also add a nice buttery flavor.
- Chicken: I prefer bone in so they don’t dry out. You can even go for a whole chicken. Just spatchcock it so it stays juicy and cooks evenly.
- Lemon: Small lemons, sliced in half, or limes or oranges work.
How to make lemon roasted chicken
Prep the Potatoes and Onions
Step 1: Add potato slices and onions to the bottom of the dutch oven.
Step 2: Drizzle with olive oil and season with salt, pepper and lemon pepper to taste. Season with half of garlic powder and paprika.
Prep Chicken and Bake
Step 3: Season both sides of chicken pieces with salt, pepper and lemon pepper.
Step 4: Place chicken facing up on top of potatoes and onions. Season with remaining garlic powder and paprika.
Step 5: Sprinkle with lemon juice then add lemon slices to pan. Cut butter into small pats and add to the top of the chicken.
Step 6: Cover dutch oven and bake for 1 hour or until chicken is cooked through and potatoes and onions are tender and caramelized.
Step 7: 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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Lemon Roasted Chicken
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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.
Notes
How to store & reheat roasted lemon chicken
To store leftovers, first let it cool to room temp, then place it in an airtight container. 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 delish boos!How long will lemon roast chicken last in the fridge?
It should last for up to 3-4 days.Can I freeze roast lemon chicken?
For sure boos. Just make sure you bring the entire meal to room temp then divide the potatoes and chicken separately. They should last for about 3 months.Nutrition
Recipe Tips
- Cut those potato uniformly: Make sure you thinly slice the potatoes the same size so they bake evenly and also cook faster.
- Pat Dry: Make sure you dry that chicken with paper towels before you season and bake. It will help that seasoning stick and brown perfectly.
- Season everything: I like to season the chicken, onions and potatoes separately so each component has poppin flavor.
- Be Careful: For that perfect browning, you can have the chicken under the broiler for a few seconds. Watch carefully so. you get that nice golden caramelized finish.
Serving Suggestions
- 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
The simple answer is yes however the bone definitely provides more moisture so it stays juicy while cooking. Just know that it also may cook faster too so check after 40 minutes of cooking.
If you have time for this extra step, it will give you more flavor. You can marinate in lemon juice, garlic, olive oil and herbs for a little something extra!
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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Amazingly delicious- thank you!
This came out so good! Super easy and those potatoes cooked in the chicken drippings….*chef’s kiss* I made this recipe with drumsticks only and yukon gold potatoes. The drums were all I had on hand but next time I think I’ll do a thigh/drumstick mix. I transferred the chicken to a small baking sheet to get them crisped up quickly under the broiler without drying out the chicken. Fantastic!
I love this dish. I used chicken thighs and browned them in the Dutch oven first, removed them to a plate, then placed the potatoes with the chicken on top. I serve this with fresh steamed broccoli. Yum!
This is a very versatile dish as some of the commentators suggested with their ideas.
Very good and easy!
This was absolutely fantastic! There are so many lemon chicken recipes on the net, but I singled out yours to try first–and I was NOT disappointed! My whole family loved it, even the kiddo who hates dealing with chicken bones (sensory issue). He said the taste made it worthwhile, which is a first for him.
I love how flexible this technique is, and how much flavor permeated the chicken. I’m going to stick with the onions and potatoes in the bottom, but try a variety of other flavor combinations, making sure to include a little acid in place of the lemon. Next up: tomatoes, Italian seasoning and a little balsamic. After that, I’ll try salsa and some beans in place of the potatoes.
Thanks again for a keeper recipe that we’ll enjoy frequently!
thanks. will try the recipe. sounds delicious!!!! and easy
Can you use a cast iron dutch oven?
We are going camping in September. I would like to adapt this recipe to cook over coals and using skinless, boneless breasts. Can you help me?
I wanted to make this dish but I only had chicken breasts on hand. I put the dutch oven on my stovetop, seasoned the breasts and browned them. I removed them and then followed the remainder of the recipe. This dish was delicious. Thank you for a wonderful recipe! I love being able to substitute and improvise with what I have on hand!
Did you use russet potatoes or Yukon gold potatoes?