Roasted Chicken and Potatoes With Lemon Garlic and Herbs

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Lemon Garlic Roasted Chicken and Potatoes - moist tender chicken with lemon, golden crisp potatoes and lots of fresh herbs!

My husband, Scott, frequently says that he's quite certain that I loved to play "house" when I was little. It's because I still love to play in the kitchen, decorate our little nest, set a pretty table, etc. When we entertaining family or friends, I'm in my element. But over the years I've learned a few tricks to make things a little less stressful. This Lemon Garlic Roasted Chicken and Potatoes recipe is a perfect example of what I mean. Let me explain...

If I'm honest, I have to admit that in the past, there's been a bit of a problem when we entertain. I tended to envision more than I would have the time to accomplish. Hmm... You probably never do that, right? Well, I sure did! Scott would agree that quite frequently, I would have grandiose ideas and tend to plan more than I could actually pull off with grace and ease.

But I've found that entertaining is a learning process and after each gettogether, I  would evaluate how things went and what I might do differently next time. And you know what? "What I would do differently next time" always boiled down to the same thing.

Simplicity. Keep it simple. Plan menus that can be made in advance and easily warmed up at the last minute. Or one-dish recipes that come together easily at the last minute when there are a zillion interruptions and distractions.

Simplicity. Easy to say. Much more difficult to orchestrate.

That's why I love one dish meals, like this delicious Lemon Garlic Roasted Chicken and Potatoes. The prep is done early in the day and then refrigerated. The chicken is popped in the oven about 45 minutes before dinner. I add a fresh green salad and have a company-worthy meal with very little fuss. Everyone loves it. But really, who wouldn't love moist, tender, herb-infused chicken breasts with crisp, golden potatoes?

It's often said that chicken breasts are dry and tough. Not necessarily true! If properly prepared, chicken breasts can be juicy and super delicious. I mostly use skin-on, bone-in breasts for this Lemon Garlic Roasted Chicken and Potatoes. Sometimes I'll debone them, but I always leave the skin on. We don't generally eat the skin, but it keeps the meat moist and adds wonderful flavor.

The marinade/rub (garlic, lemon, olive oil and lots of fresh herbs) also adds tons of bright, fresh flavor to this all-seasons recipe. The breasts are rubbed with the lemony herb mixture early in the day, so the chicken is infused with deliciousness before you even turn the oven on. A high baking temperature gives both the chicken and potatoes a crisp, golden exterior.

So, take a lesson from this over-achiever and keep in simple. But do it in style, with this wonderful Lemon Garlic Roasted Chicken and Potatoes. Bon Appetit!

Café Tips for making this Lemon Garlic Roasted Chicken and Potatoes

Servings: 6 servings

Calories: 476 kcal

• Ingredients for the chicken
• 6 medium bone-in skin-on chicken breast halves (You can also use skin-on boneless breasts, but I would not try to use skinless, boneless as they will dry out at this high heat.)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 3 cloves garlic finely minced
• 2 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• finely grated zest of 1 medium-size lemon
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil
• Ingredients for the potatoes:
• 1 ½ pounds small yellow potatoes halved (or quartered if they are large)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 lemon sliced in ⅛-inch slices

1. Early in the day (at least 4 hours in advance) mix the rosemary, thyme, garlic, salt, pepper, lemon zest, lemon juice and olive oil together in a small bowl. Rinse the chicken breasts and pat them dry.

2. Press the herb mixture into the flesh of the chicken on all sides. Place chicken on a sheet pan. Cover with plastic wrap and refrigerate for 4-8 hours.

3. Preheat the oven to 450˚F. Lightly grease a sheet pan with oil.

4. Combine potatoes, olive oil, salt and pepper in a medium-size bowl. Toss to coat. Turn potatoes out onto prepared sheet pan in an even layer.

5. Place in oven and roast for 15 minutes. Remove from oven.

6. Add the chicken breasts to the pan, skin side up in between the potatoes. Tuck lemons around chicken and potatoes. Roast for about 30-45 minutes longer, or until the breasts reach 160˚F* in the thickest part. If breasts vary greatly in size, you may need to remove the smaller ones 5 minutes before the larger ones. (If you're using skin-on, boneless breasts, baking time will be about 5-10 minutes less, so just add them after the potatoes are in for 20 minutes and check the temperature after 25 minutes.)

7. Remove from oven and cover chicken loosely with foil. Allow to rest for 5 minutes before serving.

*I highly recommend using an instant read thermometer - you can find them very reasonably priced and will make a big difference in the quality of all your cooked meat. We bought this thermometer for Scott for Christmas - he love it. It's super quick and amazingly accurate. Overcooked meat, poultry, even seafood, is dry and tough and the difference can be just a few degrees. Meat, when cooked to the proper temperature, will be moist and tender. Meat, poultry and seafood is very expensive and it is well worth the small cost to ensure the perfect temperature!

Calories 476kcal

Fat 26g

Saturated fat 6g

Cholesterol 115mg

Sodium 1491mg

Potassium 919mg

Carbohydrates 18g

Fiber 2g

Sugar 1g

Protein 39g

Vitamin A 150%

Vitamin C 11.2%

Calcium 34%

Iron 2.2%

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Roasted Chicken and Potatoes With Lemon Garlic and Herbs

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