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.
This post may contain affiliate links. Read our disclosure policy.
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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.
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.
pinterest 
facebook 
twitter 
email
Loved it!! Husband said it’s a keeper
Woot woot!! Thank you so much!
Great meal, I used thighs and split breasts. So good and tasty will definitely make it again!
So glad you liked it!
In my oven right now and the men keep perusing the kitchen
Haha love it! I hope everyone enjoyed it!
Making this tomorrow! Can’t wait to enjoy! Is it really just one pound of chicken? It looks like more in your picture and that would be like just one drumstick per person.
Thanks.
I was going to make this with mashed potatoes instead. Is there something I can replace the potatoes with in the pot? Also can you add chicken stock or no?
If you’d like, you can use carrots instead of potatoes, or even turnips—any root veggie. You can use chicken stock if you prefer!
Made this and it was easy and delicious and . . . lovely to look at. After squeezing the lemon, I sliced another small lemon and placed around on top of the chicken and then added pretty sprigs of thyme. I have added so many of your recipes to my repertoire and I am thankful to have found you! One dish meals are great for someone who is busy but still wants a good meal for my loved ones. We are a traditional Southern family and we enjoy your good Southern cooking!
Blessings to you and your family.
I made this dish last Sunday for dinner, it was delicious! I’ll be making this dish for family gathering!
Thank you very much.
This is a weak-night game changer. Delicious. It would probably work with pork chops and cube steaks really well, too.
Week night. Sigh.
I made this last night and my husband I thought it was absolutely delicious! The chicken browned perfectly and was so moist it practically fell off the bone. The potatoes were so good with the lemony sauce. I cooked for one hour. I served it with roasted broccoli. I didn’t have lemon pepper, but will get some for next time. Definitely will be making again!
Sounds simple snd delicious and love your sides
I made this and everything turned out great.