One-Pan Lemon Pepper Roasted Chicken and Red Potatoes
There’s something truly special about a whole roasted chicken, especially when it fills your kitchen with an aroma that promises pure comfort and deliciousness. This Lemon Pepper Roasted Chicken with Red Potatoes recipe is exactly that—a dish designed to bring everyone together around the table. Imagine tender, juicy chicken infused with the bright, zesty kick of lemon and the aromatic whispers of rosemary and Herbes de Provence, all nestled alongside perfectly crispy baby red potatoes. It’s a symphony of flavors and textures that feels both gourmet and incredibly approachable.
This isn’t just a meal; it’s an experience. Whether you’re planning a cozy family dinner on a cool evening or aiming to impress guests without spending hours in the kitchen, this recipe delivers. The beauty of this dish lies in its simplicity and the way it elevates humble ingredients into something truly extraordinary. Each bite of the succulent chicken, complemented by the savory, soft-on-the-inside and crisp-on-the-outside potatoes, creates a harmonious balance that’s deeply satisfying.
Get ready to transform your dinner routine with this fantastic recipe. We’ve kept the steps straightforward so you can achieve that golden-brown, flavorful chicken and those perfectly roasted potatoes with ease. It’s a complete meal in one pan, meaning less cleanup and more time to enjoy with your loved ones. We’re confident this Lemon Pepper Roasted Chicken will quickly become a cherished favorite in your culinary repertoire!
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Ingredients:
- 2 whole lemons, preferably organic
- 2 medium yellow onions, sliced ¼” thick
- ¼ c. extra virgin olive oil, divided
- 2 T. unsalted butter, room temperature
- 1 t. garlic powder
- 1 t. onion powder
- 1 T. Herbes de Provence
- 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 T. whole peppercorns
- ½ c. chicken broth, preferably organic
Directions:
- Place the top oven rack in the center position and pre-heat the oven to 400°F. Zest one of the lemons with a microplane and cut the rest of it into quarters. Set the zest and lemon aside.
- Slice the remaining lemon into ¼-inch thick slices and arrange on the bottom of a large, oven-safe skillet, along with the sliced yellow onion. Set aside.
- In a small bowl, combine two tablespoons of olive oil with the lemon zest, butter, garlic powder, onion powder, and Herbes de Provence. Season with salt and black pepper, to taste, and stir with a fork to create a paste.
- Place the chicken on top of the onions and lemon in the skillet and gently massage 1-2 tablespoons of the lemon-butter mixture under the skin. Spread the remaining mixture all over the outside of the chicken in an even layer.
- Stuff the chicken with the quartered lemon and 1/3 of the rosemary sprigs. Secure the legs together with kitchen string.
- In a large glass bowl, toss the baby red potatoes with the remaining olive oil and fresh rosemary. Season with salt and black pepper, as desired.
- Nestle the seasoned potatoes around the chicken before adding the chicken broth and whole peppercorns. Place the skillet in the preheated oven to roast for one hour.
- After an hour, remove from oven and check for doneness by inserting an instant-read thermometer between the leg and breast, but not against the bone.
Note: Chicken should reach an internal temperature just below 165°F before removing from the oven. The temperature will rise several degrees as it rests. - Let the chicken rest for 5-10 minutes before carving. Serve immediately, topped with some of the juices from the skillet and the roasted rosemary potatoes on the side. Enjoy!
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Lemon Pepper Roasted Chicken with Potatoes Recipe
Perfect for a cozy family dinner or an impressive dish for guests, this roasted chicken recipe combines the bright, zesty flavors of lemon with the earthy aroma of rosemary and Herbes de Provence. Tender and flavorful, the chicken pairs beautifully with the crispy baby red potatoes, making it a complete meal that’s as comforting as it is elegant. Follow these simple steps to create a dish that’s sure to become a household favorite.
Ingredients
- 2 whole lemons, preferably organic
- 2 medium yellow onions, sliced ¼” thick
- ¼ c. extra virgin olive oil, divided
- 2 T. unsalted butter, room temperature
- 1 t. garlic powder
- 1 t. onion powder
- 1 T. Herbes de Provence
- 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 T. whole peppercorns
- ½ c. chicken broth, preferably organic
Instructions
1. Place the top oven rack in the center position and pre-heat the oven to 400°F. Zest
one of the lemons with a microplane and cut the rest of it into quarters. Set the
zest and lemon aside.
2. Slice the remaining lemon into ¼-inch thick slices and arrange on the bottom of a
large, oven-safe skillet, along with the sliced yellow onion. Set aside.
3. In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, butter,
garlic powder, onion powder, and Herbes de Provence. Season with salt and black
pepper, to taste, and stir with a fork to create a paste.
4. Place the chicken on top of the onions and lemon in the skillet and gently massage
1-2 tablespoons of the lemon-butter mixture under the skin. Spread the
remaining mixture all over the outside of the chicken in an even layer.
5. Stuff the chicken with the quartered lemon and 1/3 of the rosemary sprigs. Secure the
legs together with kitchen string.
6. In a large glass bowl, toss the baby red potatoes with the remaining olive oil and
fresh rosemary. Season with salt and black pepper, as desired.
7. Nestle the seasoned potatoes around the chicken before adding the chicken broth and
whole peppercorns. Place the skillet in the preheated oven to roast for one
hour.
8. After an hour, remove from oven and check for doneness by inserting an instant-read thermometer between the leg and breast, but not against the bone. Note: Chicken should reach an internal temperature just below 165°F before removing from the oven. The temperature will rise several degrees as it rests.
9. Let the chicken rest for 5-10 minutes before carving. Serve immediately topped with
some of the juices from the skillet and the roasted rosemary potatoes on the
side. Enjoy!
Notes
Actual cook time will vary depending on a number of factors, including
starting internal temperature, size of the bird, and fluctuations in cooking
temperatures from oven to oven. For best results, check with an
instant-read thermometer after 1 hour and adjust final cook time accordingly.
:If necessary, loosely cover the chicken with aluminum foil after 45 minutes to prevent
over-browning.
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