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A close up of lemon roast chicken in a dutch oven with lemon halves ready to serve
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4.32 from 88 votes

Lemon Roasted Chicken

This Lemon Roast Chicken starts with fresh chicken that is highly seasoned and sprinkled with citrus flavor that’s roasted in delicious juices, onions and potatoes.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 246kcal
Author: Jocelyn Delk Adams

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

Calories: 246kcal | Carbohydrates: 4g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 56mg | Potassium: 209mg | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 4.3mg | Calcium: 17mg | Iron: 0.9mg