Nicknamed "Anytime Chicken" by Test Kitchen Specialist Vanessa McNeil Rocchio, this winner of a chicken dinner is our new favorite roasting-pan supper for weeknights or easy entertaining with friends.

Lemon-Rosemary-Garlic Chicken and Potatoes

olive oil

lemon juice

capers,

lemons, sliced

garlic cloves, smashed

rosemary leaves

salt

black pepper

chicken legs (about 1 1/2 lb.)

skin-on, bone-in chicken thighs (about 2 1/2 lb.)

red potatoes

Crusty French bread

Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.


Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.


Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.


You appear to be a "no talent" cook given the clear weight of reviews contrary to your own. My guess is your guests really did love it and were relieved you finally served something edible.

I never write reviews/comments, but with this one I feel compelled.  To me, most chicken dishes are pretty boring - meat and sauce, marinated if you are lucky. But THIS chicken recipe has me literally drooling over the next time I make it.  It is so incredibly simple, even my relatively inexperienced cook of a husband could make it. I made it last week, and I'm making it again this week....and I don't do that....  Definitely worth 5 stars and a recipe I'd be proud to serve to company to boot! 

Yes - you can certainly use breasts.  They will be done when the thermometer reaches 165* in the thickest part of the meat.  I would start checking at 45" and guestimate they'll probably be done in about an hour - depending entirely on the size of your breasts.  

My roommates in college and I used to make this dish all the time because it was pretty easy, all the cooking was contained to one or two dishes, and everyone loved it. We found it in one of their old family cookbooks. I called them recently to get it and they'd lost the paper. I'm so glad you posted this. 😍😍😍 I'm going to make it tonight!!

I've made it 8 times in the past 2 months.  My husband requested it again tonight.  I've made it for dinner guests to rave reviews.  The only change I make is we prefer it with boneless, skinless chicken thighs instead of skin-on, bone-in thighs and legs. The skin makes the sauce too greasy for our taste.  I use fingerling potatoes or baby reds.  I tried cut up red potatoes once but they soaked up too much of the sauce.  I parboil the potatoes first until halfway cooked (about 8-10 minutes) because the boneless chicken only takes about 20-25 minutes in the oven after browning.  I roast at 425* instead of 450*.  I serve in a shallow bowl with crusty bread for dipping with a green salad on the side.  Enjoy!

Love the idea of this, but not a fan of dark meat.  Can I use breast and wings?  And if so, how would I adjust the cooking time?

I made this last week and the chicken was very tasty but quite dry. I
browned in a frying pan first because my roasting pans stated that they should
not be used on the stovetop.  Today I lowered
the temp to 375 and the chicken was at 185 degrees in less than 30 minutes. I
checked both my oven temp and probe against an oven thermometer and an instant
read thermometer and they were accurate. I love the flavor and the smell and
plan on serving it to guests next weekend. However, I really need help with the
temp and timing. 

Nice recipe, but I exploded a pyrex pan by heating it on the stove. I am clearly a dummy, and I'm very glad everyone's OK, but I'm posting here so others don't follow my example. 

I wish I could give this recipe 6 stars....it is that good!  The only thing different I did was use less oil because I'm on Weight Watchers and wanted to make it a little more WW friendly.  My husband loves so much he wants me to make it every week. Can't wait to have a dinner party and serve it....it makes such a pretty presentation.

I see sliced lemons in the picture but no mention of them in the recipe. How many used and when added? Thanks. 

I followed the recipe exactly.  I was very liberal with the kosher salt &amp; pepper on the chicken.  Love this dish!  The crusty bread in the sauce was amazing!

A+. Fantastic, fresh tasting and flavorful.  I boned some thighs and used a cast iron skillet (nice savory bits). but otherwise, no change.  My wife enjoyed very much, the whole house smelled like lemon, rosemary and garlic.  This can go into the regular weekly rotation....ten minutes to prepare, then into the oven for 45mins. possible changes would be a little wine and a shallot...next time...next week!

This is a great recipe for company. It looks great out of the oven and big hit with both kids and adults. Easy to make and all it needs is a salad and bread to complete the meal. I brought six whole chicken legs and had the butcher cut up the legs and thighs (cheaper) and double the recipe making two pans. I added 1/2 cup of white wine to the lemon mixture. Great flavor with little effort.

This was a huge hit - even for the picky eaters in my family.  I sliced the potatoes as others suggested, added onion wedges and didn't bother browning it. I think next time I would brown it since I used chicken breasts.  I also doubled the sauce and added two cups of chicken stock (since I did about 10 large chicken breasts in 2 large pans). I loved the potatoes in there - they were lemony. It was delicious and my husband is requesting it again.  

I made this last night and all day I've been looking forward to the leftovers.  After reading the reviews I added about a cup of chicken broth to the sauce instead of the additional oil, but that was the only change I made, and it was delicious. The instructions didn't specify if you should cover the roasting pan in the oven, so I did not, but next time I will, removing the cover for the last 5-10 minutes. The potatoes didn't add anything and we're just kind of mushy so I will leave them out next time and just roast them separately in the oven.

This was way too oily for me, I followed the recipe exactly except used all thighs. I used my broiler pan to fit everything and browning the chicken on two stove burners was messy and unsuccessful. I may try again with no added olive oil browning chicken under broiler first and draining off grease and also roasting potatoes on separate baking sheet. My guests said it was delicious but I think they were being polite.

Everyone loved this recipe!  I cut back on the olive oil and added more lemon juice.  Even better for leftovers the next day - making this again and again! 

This was AMAZING. We followed the recipe almost exactly, tripled it for a dinner party of 17 people and everyone LOVED it. I skipped the browning on the stove top - put all of it in a big roasting past, chicken down first, then potatoes, added some sliced zuchhini for a roasted veg and then poured all the lemon/garlic/rosemary mixture over it. It baked longer because we had such a huge amount in there. I was getting texts the next day saying they were still thinking about how delicious the chicken was - this recipe is a keeper! 

Amazing and easy dish. Iv also tried it with Sage instead of Rosemary, and its also very good!  I had to add some chicken stock, otherwise I end up with no 'sauce'.

Divine.  Did 2 bone-in breast + 2 each of thighs and legs.  The best chicken we have had in awhile.  Definite keeper.

This one really is worthy of 5 stars.  I used all thighs and no legs and followed the recipe exactly with the exception of using a large cast iron skillet for mine and it worked perfectly.  I also sliced the potatoes because it allows them to get a crispy side to them in the iron skillet.  This not only tastes amazing but will also make your kitchen smell amazing.  A side of the leftover sauce in a small dish is also amazing for dipping bread.  Definitely give it a try!

This one scores a permanent front seat in our meal rotation.  My husband says:  Make this...a lot.  Followed the recipe exactly - came out perfectly.

I browned the chicken in batches in my frying pan then snugged it all in and put the frying pan right in the oven.  Worked well.  I will make more sauce next time using chicken stock so as not to add any extra oil.

I used the chicken thighs I had used to make chicken soup.  then followed the recipe except I cooked it at a lower temperature.  I sliced the potatos.  Great dish and all my company loved it as well.  More Sauce next time,  great idea.

Okay, so I made it tonight, it was very good; but, I will double the sauce and add chunked onion, parsley and crushed red pepper.  I also will do the chicken on the stove in a  frying PAN and then add everything in the roasting PAN.  I also will decrease the temp to 400 and increase the time to 50-60 mins.

This is delicious just the way it is but I like to toss in a pint of cherry or grape tomatoes.  To me it just kicks it up a notch, but I'm a sucker for those little tomatoes roasted with chicken.

Delicious! Followed recipe exactly but added bone in breast as my husband likes white meat. Loved flavor. Husband is not a big chicken lover...ask me to make again!

The whole family enjoyed it.  I added onions and substituted green olives for the capers.

I double the recipe for the sauce to use as a marinade for the chicken, and I add white wine, parsley, and red pepper flakes.

Soooo good! Even picky eaters will devour this dish. It is fool proof too. Searing the chicken before going into the oven is really the trick in getting the flavor sealed in and having nice, crisp skin.

Made as written and was very pleased!  My sauce cooked off, too, but it might have been too much lemon for my husband anyway.  :)  An easy, delicious recipe!  Will definitely make again!

Everyone loved it. I used chicken breast, bone in..tender and moist!!

Really delicious!  I will be making this again soon.  Made exactly as written but left out the potatoes (no small ones available) and added a sliced onion.  Easy, inexpensive and tons of great flavor.

This was great! Added white wine and onion in lieu of capers.  Such a great sauce to go with the french bread.

Awesome.  Super delicious.  The whole cloves of garlic were tasty treats!   I did not add the lemon slices, and removed the skins from chicken.  Based on comments about the sauce, I added a cup of chicken stock when I put it in the oven.  Kept it moist and juicy.  Will definitely make again.

I am preparing this for dinner tonight…with Brussel sprouts and more sauce!!

Fantastic flavors.  Definitely will make again.  However, there was no "sauce" that was mentioned to serve.

This was great. I added Brussel sprouts before topping with olive oil/lemon mixture. Also was making a large batch and didn't have a roasting pan large enough, so we browned the chicken on the stove top then transferred to glass casserole dishes, added potatoes (cut larger ones) and Brussel sprouts then topped with rest of ingredients.

If your potatoes are not very small, I would cut them in half to absorb more of the pan juices.  Otherwise, it is a very good recipe.  I agree to increase the sauce in the future.

A big hit with my entire family. Easy to get started, then let it bake while I do other chores. Simple cleanup, too. We have a new family favorite!

Just made this tonight for my family - it was a big hit.  I will probably increase the "sauce" as well - you really want a lot to eat with the bread. So Yummy and very easy

Really easy and delicious!  I used less garlic, and next time I will double the sauce, as mine cooked out while it was roasting.  I may make this for an informal dinner with friends as all you have to add is a salad and bread, and you don't have to do anything to it once you put it in the oven.

Easy feel good food.  My family loved it and asked for it again!

lemon-rosemary-garlic chicken and potatoes

Total: 1 hours, 5 minutes

Servings: 6

Cost: $3.44 /serving

Author : MyRecipes

Ingredients

Instructions

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