Ever crave that comforting aroma of roasted chicken filling your kitchen? I know I do! But sometimes, the classic roast chicken can feel a bit… ordinary. That’s where this Savory Lemon Herb Roasted Chicken and Potatoes recipe comes in. It’s got all the comforting vibes of a traditional roast, but with a bright, zesty twist that’ll make your taste buds sing. This isn’t just dinner; it’s an experience.

This recipe is perfect for a cozy Sunday dinner with the family, or even a slightly fancier weeknight meal when you want to treat yourself. It’s surprisingly easy to make, and the results are absolutely delicious. Trust me, the combination of lemon, herbs, and perfectly roasted chicken and potatoes is a true winner.

Why You’ll Love This Savory Lemon Herb Roasted Chicken and Potatoes

This recipe is a game-changer for a few key reasons:

First, the flavor profile is incredible. The lemon brightens up the rich chicken, while the herbs add a fragrant, earthy note. It’s a symphony of flavors that just works.

Second, it’s a one-pan wonder! Everything cooks together on one sheet pan, which means less cleanup. Who doesn’t love that?

Third, it’s a complete meal. You’ve got your protein, your starch, and even some veggies all in one dish. It’s perfect for busy weeknights when you don’t have a ton of time to spend in the kitchen.

Finally, it’s incredibly versatile. You can easily swap out the herbs or add other vegetables to customize it to your liking.

How to Make It Savory Lemon Herb Roasted Chicken and Potatoes

Let’s get cooking! Here’s how to make this delicious dish:

Preheat your oven to 400°F (200°C). Grab a large baking sheet and line it with parchment paper for easy cleanup.
Wash and chop 2 pounds of small red potatoes into quarters. Toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper. Spread them out on one side of the prepared baking sheet.
In a small bowl, combine 2 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of dried rosemary, 1 tablespoon of dried thyme, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, salt, and pepper.
Pat a 3-4 pound whole chicken dry with paper towels. This helps the skin get nice and crispy. Place the chicken on the other side of the baking sheet, alongside the potatoes.
Rub the lemon herb mixture all over the chicken, making sure to get it under the skin as well. This infuses the chicken with flavor from the inside out.
Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork in the thickest part of the thigh. The internal temperature should reach 165°F (74°C).
Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Make Ahead Method

This is where this recipe truly shines for busy weeknights or when you’re entertaining. You can get a lot of the prep work done ahead of time, which means less stress when it’s time to actually cook.

First, you can chop the potatoes up to a day in advance. Once chopped, place them in a bowl and cover them with cold water. This prevents them from browning. Before roasting, drain them well and pat them dry. Then, toss them with the olive oil, salt, and pepper as described in the main recipe. Store them in an airtight container in the refrigerator until you’re ready to roast.

The lemon herb mixture can also be prepared ahead of time. Simply combine all the ingredients – olive oil, lemon juice, rosemary, thyme, garlic powder, onion powder, salt, and pepper – in a small bowl or jar. Cover it tightly and store it in the refrigerator. This allows the flavors to meld together even more, resulting in an even tastier chicken.

You can even prep the chicken itself! Pat the chicken dry the day before and loosely cover it with plastic wrap. Store it in the refrigerator. This helps the skin dry out even more, which leads to extra crispy skin when roasted. Just make sure to take it out of the refrigerator about 30 minutes before roasting to take the chill off.

By doing these simple steps ahead of time, you’ll significantly reduce your cooking time on the day you plan to serve the dish. It transforms what could be a time-consuming meal into a quick and easy weeknight dinner.

Pro Tips

For extra crispy skin, pat the chicken completely dry before roasting.
Don’t overcrowd the pan. This will steam the chicken and potatoes instead of roasting them.
Use a meat thermometer to ensure the chicken is cooked through.
Add other vegetables like carrots, Brussels sprouts, or onions to the pan for a heartier meal.

Storage Options

Leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Tools For This Recipe

Large baking sheet
Parchment paper
Mixing bowls
Measuring spoons and cups
Meat thermometer

FAQs!

Can I use bone-in chicken pieces instead of a whole chicken? Yes, you can. Adjust the cooking time accordingly. Chicken pieces will cook faster than a whole chicken.
Can I use fresh herbs instead of dried herbs? Absolutely! Use 2 tablespoons of fresh herbs for every 1 tablespoon of dried herbs.
Can I add other vegetables? Yes, feel free to add other vegetables like carrots, Brussels sprouts, or onions.

Variations and Substitutions

Spicy version: Add a pinch of red pepper flakes to the herb mixture.
Garlic lover’s version: Add more garlic to the herb mixture.
Different herbs: Try using other herbs like oregano, sage, or marjoram.

This Savory Lemon Herb Roasted Chicken and Potatoes recipe is a guaranteed crowd-pleaser. It’s simple enough for a weeknight meal, yet elegant enough for a special occasion.

So, how did your Savory Lemon Herb Roasted Chicken and Potatoes turn out? I’d love to hear your thoughts and see your creations in the comments below! Share your tips, tricks, and any variations you tried. Happy cooking!

Savory Lemon Herb Roasted Chicken and Potatoes

A flavorful and easy one-pan meal with roasted chicken, potatoes, lemon, and herbs.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Dinner, Main Course

Cuisine American

Servings 6 people

Ingredients

2 pounds small red potatoes quartered
2 tablespoons olive oil for potatoes
Salt and pepper to taste
2 tablespoons olive oil for chicken
Juice of 1 lemon
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon garlic powder
½ teaspoon onion powder
3-4 pound whole chicken

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Toss potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on one side of the baking sheet.
Combine 2 tablespoons olive oil, lemon juice, rosemary, thyme, garlic powder, onion powder, salt, and pepper in a small bowl.
Pat chicken dry. Place on the other side of the baking sheet.
Rub the herb mixture all over the chicken, including under the skin.
Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken is cooked through (165°F/74°C internal temperature).
Let rest for 10 minutes before carving.