A golden, juicy whole chicken roasted to perfection with fresh herbs, garlic, and zesty lemon, nestled over a bed of thinly sliced Yukon Gold potatoes that crisp beautifully in the oven. This one-pan meal combines robust flavor with elegant simplicity—ideal for a family gathering, Sunday dinner, or special occasion.

Why You’ll Love This Recipe

This lemon herb roasted chicken delivers on both flavor and presentation. The herb-infused marinade seeps into every bite, while the citrus cuts through the richness, making the dish feel light yet comforting. Roasting the chicken over the potatoes allows the juices to baste them naturally, creating soft, crispy-edged potatoes packed with flavor. It’s a fuss-free, all-in-one meal that’s both hearty and refined.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 whole chicken (about 4 lbs)
• 2 lbs Yukon Gold potatoes, thinly sliced
• 3 tbsp olive oil
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika
• 1/4 cup chicken broth
• Lemon slices and fresh herbs, for garnish

Directions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine the olive oil, garlic, lemon zest and juice, oregano, thyme, salt, pepper, and paprika.
3. Rub the mixture all over the chicken, including under the skin and inside the cavity. Let it marinate for 30 minutes if time allows.
4. In a large oven-safe skillet or roasting pan, arrange the sliced potatoes in a circular pattern or an even layer.
5. Drizzle the potatoes with a small amount of olive oil and season lightly with salt and pepper.
6. Pour the chicken broth over the potatoes to enhance moisture and flavor.
7. Place the marinated whole chicken on top of the potatoes.
8. Roast uncovered for approximately 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is deeply golden.
9. If the potatoes need additional browning, broil for 5 minutes at the end of cooking, watching closely to avoid burning.
10. Remove from the oven and let the chicken rest for 10 minutes before carving. Garnish with lemon slices and fresh herbs before serving.

Servings and timing

This recipe yields 4 to 6 servings.
Prep time: 20 minutes (plus 30 minutes marinating, optional)
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes (including optional marinating)

Variations

• Add vegetables: Include carrots, fennel, or onions alongside the potatoes for a more colorful, complete dish.
• Spicy twist: Add crushed red pepper flakes or a bit of chili oil to the marinade.
• Crispier skin: Air-dry the chicken uncovered in the fridge for a few hours before roasting.
• Herb substitutions: Use rosemary, basil, or sage depending on what’s available.
• Boneless option: Substitute with bone-in, skin-on chicken thighs or breasts. Reduce cooking time accordingly.

Storage/Reheating

Storage: Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat chicken in a 350°F (175°C) oven for 15–20 minutes, covered with foil to prevent drying. Potatoes can be crisped in a skillet or oven for 10 minutes.

FAQs

Can I use chicken parts instead of a whole chicken?

Yes, bone-in, skin-on thighs or breasts work well. Adjust the cooking time to 35–45 minutes depending on size.

How do I know when the chicken is fully cooked?

Use a meat thermometer. The thickest part of the thigh should read 165°F (74°C).

Why roast the chicken over the potatoes?

The chicken juices flavor and baste the potatoes as they roast, making them rich and delicious without extra effort.

Can I prepare this ahead of time?

Yes, you can marinate the chicken and prep the potatoes several hours in advance. Assemble and roast just before serving.

What type of potatoes work best?

Yukon Golds are ideal for their buttery flavor and crisping ability, but russets or red potatoes also work.

Can I use dried herbs instead of fresh?

Yes, use one-third the amount of dried herbs as fresh (e.g., 1 tsp dried oregano instead of 1 tbsp fresh).

What if I don’t have chicken broth?

You can substitute with water, white wine, or vegetable broth. It adds moisture and prevents the potatoes from drying out.

Can I make this dish dairy-free?

Yes, this recipe is naturally dairy-free—just ensure your broth is as well.

How do I get the crispiest potatoes?

Slice them thinly, avoid overcrowding, and finish under the broiler if needed.

What can I serve with this dish?

A fresh green salad, steamed green beans, or roasted asparagus pair beautifully without overwhelming the flavors.

Conclusion

Lemon herb roasted chicken with crispy potatoes is a timeless, comforting dish that offers both elegance and ease. The citrus-herb marinade, tender chicken, and flavorful roasted potatoes make for a complete and satisfying meal. Whether for a family dinner or casual entertaining, this recipe brings warmth and flavor to the table every time.

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