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Lemon Herb Chicken and Potatoes

A white dish with Lemon Herb Chicken and Potatoes

Lemon Herb Chicken and Potatoes offers a well-balanced and flavorful meal, serving four with approximately 350-400 calories per portion. Its quick 15-minute prep and an hour of roasting yield tender, herb-infused chicken and crispy-edged potatoes, enhanced by zesty, aromatic flavors, making it a versatile and family-friendly choice.

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Untitled design.png



Prep Time:

15 min

Cook Time:

1 hour


For the Lemon Herb Marinade:

  • Juice of 2 lemons

  • Zest of 1 lemon

  • 3 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

  • 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)

  • Salt and black pepper to taste

For the Chicken and Potatoes:

  • 4 bone-in, skin-on chicken thighs

  • 4 bone-in, skin-on chicken drumsticks

  • 4-6 medium-sized potatoes, peeled and quartered

  • 1 large red onion, cut into wedges

  • 1 lemon, sliced

  • 2-3 tablespoons melted butter (optional)

  • Fresh thyme and rosemary sprigs for garnish (optional)




  1. Prepare the Marinade: In a bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, fresh thyme leaves, fresh rosemary leaves, salt, and black pepper. Mix well to create the lemon herb marinade.

  2. Marinate the Chicken: Place the chicken thighs and drumsticks in a large resealable bag or a shallow dish. Pour the lemon herb marinade over the chicken and make sure it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (longer for more flavor).

  3. Preheat the Oven: Preheat your oven to 400°F (200°C).

  4. Prepare the Potatoes and Onions: In a large roasting pan, arrange the quartered potatoes, red onion wedges, and lemon slices. Drizzle with a bit of olive oil and season with salt and black pepper. Toss to coat.

  5. Roast the Chicken and Potatoes: Remove the chicken from the marinade and place it on top of the potato mixture in the roasting pan. If desired, brush the chicken with melted butter for extra browning. Roast in the preheated oven for about 45-50 minutes or until the chicken is cooked through, and the potatoes are tender, with crispy edges. You can baste the chicken with any pan juices during cooking for added flavor.

  6. Garnish and Serve: Garnish with fresh thyme and rosemary sprigs, if desired. Serve the Lemon Herb Chicken and Potatoes hot, and enjoy your delicious, well-balanced meal!


Recommended to cook this in this cast iron pre-seasoned skillet.

A black cast iron pre-seasoned skillet with a handle

A white dish with Lemon Herb Chicken and Potatoes
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