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A close-up of a bowl filled with creamy Jalapeño Popper Macaroni Salad, featuring elbow macaroni, green jalapeño, bacon, and orange cheese.
Layla

Lemon Herb Roasted Chicken and Potatoes

Juicy, tender chicken and perfectly roasted potatoes infused with bright lemon and fragrant herbs make for an easy, satisfying meal that's perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Potatoes
  • 2.5 lbs bone-in, skin-on chicken pieces such as thighs and drumsticks
  • 1.5 lbs Yukon Gold or red potatoes cut into 1-inch chunks
  • 3 tbsp olive oil
  • 2 lemons one thinly sliced, one juiced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 4 cloves garlic minced
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Roasting Pan or Rimmed Baking Sheet
  • Large Mixing Bowl

Method
 

Prep
  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet or roasting pan with parchment paper for easier cleanup, or lightly grease it.
  2. In a large mixing bowl, combine the chicken pieces and potato chunks. Add the olive oil, chopped rosemary, chopped thyme, minced garlic, the juice from one lemon, kosher salt, and freshly ground black pepper. Toss everything together really well with your hands to ensure the chicken and potatoes are evenly coated.
  3. Spread the seasoned chicken and potatoes in a single layer on the prepared baking sheet, making sure not to overcrowd the pan. Arrange the thinly sliced lemon from the second lemon among the chicken and potatoes.
  4. Roast for 25 minutes. At this point, the chicken skin should be starting to crisp up and the potatoes will be softening.
  5. Remove the pan from the oven. Carefully flip the potato chunks to ensure even browning. Return the pan to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and golden brown.
  6. Once cooked, remove the pan from the oven and let the chicken and potatoes rest for 5 minutes. This allows the juices in the chicken to redistribute, keeping it extra moist. Garnish with fresh chopped parsley, if desired, before serving hot.

Notes

For extra crispy chicken skin, pat the chicken pieces very dry with paper towels before tossing with the oil and seasonings. nFeel free to swap out rosemary and thyme for other sturdy herbs like oregano or marjoram. If using dried herbs, use 1/3 the amount of fresh (e.g., 1 tsp dried for 1 tbsp fresh). nLeftovers are fantastic! Shred any remaining chicken and serve over a salad or in a sandwich for lunch the next day.