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Lemon Pepper Oven Roasted Chicken and Potatoes

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oven roasted chicken on a platter with small whole potatoes ready to eat

A scrumptious oven roasted chicken recipe surrounded with flavored whole roasted red potatoes. This lemon roast chicken is perfect for weeknight or Sunday dinner. A one pan dinner full of flavor and tender juicy meat.

Ingredients for Lemon Pepper Oven Roasted Chicken

  • Whole lemons
  • Yellow onions
  • Extra virgin olive oil
  • Unsalted butter
  • Garlic powder
  • Onion powder
  • Herbes de Provence or Italian Seasoning
  • Salt and Pepper to taste
  • Whole Roasting Chicken, about 4-5 lbs.
  • Rosemary sprigs
  • Baby Red Potatoes
  • Whole peppercorns
  • Chicken broth

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spices and lemon sitting on a wood cutting board

Directions for making oven roasted chicken

Preheat your oven to 400° and place the top oven rack into the center.

Zest one of your lemons and then cut the lemon into quarters. Set aside.

Printable recipe below

Lemon slices and onions in a skillet

Slice the second lemon into about 1/4 inch thick slices and place them into a large oven safe skillet or a roasting pan. I use my stainless steel skillet. Add the sliced yellow onion to the skillet and set this aside.

How To Make The Lemon Baste for Oven Roasted Chicken

four pictures of the process of mixing a lemon baste for oven roasted chicken

In a small bowl, combine 2 Tablespoons of olive oil along with the lemon zest, softened butter, garlic powder, onion powder and Herbes de Provence. You can substitue Italian seasoning if you don’t have Herbes de Provence on hand. Sprinkle in your desired amount of salt and pepper then stir using a fork to create a thick paste.

a raw chicken with a lemon butter mixture rubbed under the skin

Now place your chicken on top of the onions and lemons in your skillet. Gently lift the skin and massage about 2 Tablespoons of the lemon butter under the skin. You might be surprised how far under the skin you can reach to rub on the mixture. This is pure flavor you are adding so get in there as far as you can.

Spread the rest of the lemon butter mixture all over the outside of the chicken as evenly as possible.

Now you will stuff the inside of the chicken with that cut up lemon you had set aside. Also add in about 1/3 of the Rosemary springs. Tie the legs together using kitchen string.

a whole chicken basted with legs tied in a skillet

Prepare The Baby Red Potatoes

In a large bowl, either glass or plastic, add the remaining olive oil and fresh Rosemary. Season with desired amount of salt and pepper. If you tend to be a lazy cook like me and want less to clean up, you can do this step using a large plastic resealable bag. ~wink~

Now toss the potatoes in the seasoned olive oil to cover well. Get all those yummy flavors all over the potatoes.

baby red potatoes in a bowl with oil and rosemary sprigs

Make it a one pan dinner

Place the seasoned potatoes evenly around the chicken in the skillet. Now add the broth and whole peppercorns.

Place the skillet in the oven and set your timer for one hour*.

potatoes and chicken in a skillet with broth sitting next to it

Remove the pan from the oven after one hour and using a meat thermometer check the temperature. Chicken must reach an internal temperature of 165°

a meat thermometer registering 165 degrees

Never allow your thermometer to touch the bone. Insert it between the leg and breast in the thickest part of the chicken for a more accurate reading. The temperature of the meat will rise a couple of degrees even after being removed from the oven.

If your whole roasted chicken is not quite done, return it to the oven and check again in about 10 minutes.

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*Total cooking time will vary depending on the size of your chicken and how fast your oven cooks. Oven temperatures vary.

Once your lemon roasted chicken is done, allow it to rest for about 5 to 10 minutes before carving. You can use a spoon to scoop up some of the juices in the pan and pour over your bird before serving.

oven roasted chicken and red potatoes on a white platter with sprigs of thyme

Remove your Lemon Roasted Chicken to a serving platter and then surround it with the potatoes for a pretty table setting.

Serve this Oven Roasted Lemon Pepper Chicken for a weeknight meal or a Sunday dinner.

Don’t toss the leftovers! Pull any leftover chicken off the bone and freeze it to use in other recipes like Chicken Pot Pie or make a Chicken Salad or freeze it to use in soup.

Freeze any leftover potatoes for soup. When you get ready to make a pot of vegetable soup, just thaw them and toss them in the pot.

12 fresh herbs pictured
Yield: 6

Oven Roasted Lemon Pepper Chicken and Potatoes

oven roasted chicken and red potatoes on a white platter with sprigs of thyme

A scrumptious oven roasted chicken recipe surrounded with flavored whole roasted red potatoes. This lemon roast chicken is perfect for weeknight or Sunday dinner. A one pan dinner full of flavor and tender juicy meat.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 2 whole lemons
  • 2 medium yellow onions, sliced ¼” thick
  • ¼ Cup extra virgin olive oil, divided
  • 2 Tbsp. unsalted butter, room temperature
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbsp. Herbe de Provence or Italian Seasoning
  • Sea salt and black pepper, to taste
  • 1 whole roasting chicken (approximately 4-5 lbs.)
  • 4 large rosemary sprigs, torn into smaller pieces, divided
  • 1 lbs. baby red potatoes, scrubbed
  • 1 Tbsp. whole peppercorns
  • ½ Cup. chicken broth

Instructions

Preheat your oven to 400° and place the top oven rack into the center.

Zest one of your lemons and then cut the lemon into quarters. Set aside.

Slice the second lemon into about 1/4 inch thick slices and place them into a large oven safe skillet or a roasting pan. Add the sliced yellow onion to the skillet and set this aside.

In a small bowl, combine 2 Tablespoons of olive oil along with the lemon zest, softened butter, garlic powder, onion powder and Herbes de Provence. You can substitute Italian seasoning if you don’t have Herbes de Provence on hand. Sprinkle in your desired amount of salt and pepper then stir using a fork to create a thick paste.

Now place your chicken on top of the onions and lemons in your skillet. Gently lift the skin and massage about 2 Tablespoons of the lemon butter under the skin. This is pure flavor you are adding so get in there as far as you can.

Spread the rest of the lemon butter mixture all over the outside of the chicken as evenly as possible.

Now you will stuff the inside of the chicken with that cut up lemon you had set aside. Also add in about 1/3 of the Rosemary springs. Tie the legs together using kitchen string.

Prepare The Baby Red Potatoes

In a large bowl, either glass or plastic, add the remaining olive oil and fresh Rosemary. Season with desired amount of salt and pepper.

Now toss the potatoes in the seasoned olive oil to cover well.

Place the seasoned potatoes evenly around the chicken in the skillet. Now add the broth and whole peppercorns.

Place the skillet in the oven and set your timer for one hour*.

Remove the pan from the oven after one hour and using a meat thermometer check the temperature. Chicken must reach an internal temperature of 165°.

If your whole roasted chicken is not quite done, return it to the oven and check again in about 10 minutes.

Once your lemon roasted chicken is done, allow it to rest for about 5 to 10 minutes before carving. You can use a spoon to scoop up some of the juices in the pan and pour over your bird before serving.

Serve and enjoy!

Notes

*Total cooking time will vary depending on the size of your chicken and how fast your oven cooks. Oven temperatures vary.

Never allow your thermometer to touch the bone. Insert it between the leg and breast in the thickest part of the chicken for a more accurate reading. The temperature of the meat will rise a couple of degrees even after being removed from the oven.

Did you make this recipe?

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