Skip to content

Meat, Classics and bistro fare

Lemon roast chicken with roasted potatoes

Lemon roast chicken with roasted potatoes is a one pan dinner for 4 people, ready in 65 minutes, very easy to make, for about €2.60 per serving. The trick is tucking lemon halves between the chicken thighs so they caramelize and flavor the pan juices that soak into the potatoes.

Chicken thighs roasted with lemon, garlic, and thyme, with potatoes turning golden in the juices, as simple as that.

Lemon roast chicken with roasted potatoes
Total time
1 h 05
Difficulty
Very easy
Cost per person
€2.60
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This is the kind of dish that cooks itself while you do something else. The chicken skin turns golden and crisp, the lemon caramelizes slightly at the edges, and the potatoes soak up juices flavored with garlic and thyme. The result is tender meat and potatoes that stay soft inside and crisp outside, with no complicated technique involved.

It works for a Tuesday night when you don't want to watch three pots at once, and just as well for a Sunday dinner you set in the middle of the table for everyone to help themselves. Kids recognize the chicken and potatoes without suspecting the lemon, which turns mellow as it cooks. One pan, little cleanup, and a kitchen that smells good for an hour.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Fruits and vegetables

  • Potatoes 1.2 kg
  • Lemons 2
  • Garlic 5 cloves
  • Thyme 5 sprigs

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Preheat the oven to 200°C. Peel the potatoes, cut them into wedges, and put them in a large baking dish.

    Thick wedges won't dry out.

  2. Place the chicken thighs on top, then add the unpeeled crushed garlic cloves, thyme, paprika, salt, and pepper.

    Keep the garlic cloves unpeeled, they turn soft and creamy as they roast.

  3. Drizzle with olive oil and the juice of one lemon, then tuck lemon halves between the pieces of chicken.

    Zest one lemon before squeezing it, the zest adds a lot of flavor to the skin.

  4. Roast, basting with the pan juices halfway through cooking. 50 min

    Flip the potatoes so they brown on both sides.

  5. Take the dish out, let it rest 5 minutes, and serve right away with the lemony pan juices. 5 min

    Mash a cooked garlic clove into the juices to thicken them.

Our tips to get it right

  • Pat the chicken skin dry with paper towels before seasoning, it will crisp up much better in the oven.
  • Choose waxy potatoes, they hold up during the long roasting time without falling apart in the juices.
  • If the pan juices turn too watery toward the end, finish the last 10 minutes under the broiler to crisp up the skin.

The variations

  • Swap the chicken thighs for boneless thighs for a faster cook, check them starting at 35 minutes.
  • For a vegetarian version, replace the chicken with thick chunks of zucchini and eggplant added 20 minutes after the potatoes.
  • For kids who don't like whole garlic cloves, remove them before serving, the flavor stays in the juices without the actual piece.

What to serve it with

  • A green salad with a sharp dressing
  • Steamed green beans
  • Bread for soaking up the juices

Storage

The chicken and potatoes keep for 2 to 3 days in the fridge in a sealed container. You can freeze the leftovers for up to 2 months. Reheat in the oven at 180°C so the skin crisps back up, rather than in the microwave.

Questions about this dish

Can you prep this dish ahead of time?

You can peel the potatoes and prepare the seasoning the day before, then assemble and roast right before dinner. The dish loses its crispness if it's cooked ahead and reheated.

Can you use chicken breasts instead of thighs?

Yes, but watch the cooking time closely since breasts dry out faster than thighs. Plan on about 35 to 40 minutes instead of 50.

Do you need to peel the garlic before adding it to the dish?

No, keep the cloves unpeeled, they cook gently and turn soft like a little custard. You can squeeze them out of their skins afterward to eat or to thicken the juices.

Does this dish freeze well?

Yes, you can freeze the chicken and potatoes together for up to 2 months in an airtight container. Let it thaw in the fridge before reheating in the oven.

How long does it take to make a lemon roast chicken with potatoes browned in the pan juices?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a lemon roast chicken with potatoes browned in the pan juices?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lemon roast chicken with potatoes browned in the pan juices cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

Family and bistro classics

See all

Recipes with potatoes

See all