Citrusy Rosemary Chicken and Potato Bake

Citrusy Rosemary Chicken and Potato Bake


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Tender chicken and potatoes roasted with tart lemons and fresh rosemary make for a classic dinner dish. While we divided our chicken into pieces, you may also simply slice it in half, bearing in mind that you will have to increase the baking time to cook the chicken through.

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

6-8 servings


  • 1 2-3 lb. Chicken, divided into eight pieces
  • 1 lb. Yukon Gold Potatoes, peeled and chopped
  • 1 Medium Lemon, cut into wedges
  • 1/4 C. Olive Oil
  • 2 Tbs. Lemon Juice
  • 2 Garlic Cloves, minced
  • 1 Tbs. Fresh Rosemary, chopped
  • 1 1/2 tsp. Sea Salt
  • 1/2 tsp. Ground Black Pepper

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Preheat the oven to 400 degrees. Spray a 9x13" baking dish with nonstick cooking spray. Arrange the chicken pieces skin-side-up in the prepared baking dish, then arrange the potatoes and lemon slices around the chicken. In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, salt and pepper. Drizzle chicken and potatoes with lemon vinaigrette. Season dish with salt and pepper as needed. Bake for 1 hour, or until chicken is cooked through and potatoes are tender.

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