Lemon Herb Chicken with Roasted Garlic Potatoes: A Flavorful Fam

If you are searching for a go-to weeknight meal that feels special but doesn’t require hours in the kitchen, lemon herb chicken with roasted garlic potatoes is the answer. This recipe combines juicy chicken marinated in lemon and fresh herbs with tender roasted potatoes bursting with mellow, caramelized garlic flavor. It’s a wholesome one-pan meal, simple enough for everyday cooking but impressive enough for guests.

Why You Will Love This Recipe

I love how this recipe brightens up the table and fills the kitchen with wonderful aromas. Each bite offers juicy chicken balanced with the bright zing of lemon, a subtle garlic kick, and earthy herbs. Plus, with hearty roasted potatoes, you don’t even need a side dish unless you want to add some green veggies. Minimal cleanup, max flavor, and everyone leaves the table happy.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 lemons (zested and juiced)
• 3 tablespoons olive oil
• 3 cloves garlic (minced)
• 2 teaspoons dried oregano (or 1 tablespoon fresh)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon chopped fresh parsley (for garnish)

For the Roasted Garlic Potatoes:

• 1.5 pounds baby potatoes (halved)
• 1 head garlic (separated into cloves, peeled)
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper

How to Make

1. Marinate the Chicken:

In a bowl, whisk together lemon zest, lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper. Add chicken and coat well. Let it marinate for at least 20 minutes (you can also prep the night before).

2. Prepare Garlic Potatoes:

Toss potato halves and garlic cloves with olive oil, rosemary, salt, and pepper. Spread them evenly on a large baking sheet.

3. Sear and Arrange:

Heat a skillet over high heat. Sear chicken on both sides for 2–3 minutes until golden (don’t cook through). Place the chicken on the baking sheet next to the potatoes.

4. Roast:

Bake everything at 400°F (200°C) for 20-25 minutes, or until chicken is just cooked through and potatoes are fork-tender and golden.

5. Rest and Serve:

Let chicken rest for 5 minutes before slicing. Sprinkle everything with fresh parsley and a little extra lemon juice for a flavor boost.

Expert Tips

• Marinate chicken longer for more intense flavor—it only gets better!
• Smash some roasted garlic cloves and mix into the potatoes before serving for a creamier flavor.
• Use a meat thermometer to check the chicken for perfect juiciness—165°F (74°C) is ideal.
• Line your baking tray with parchment for a quick cleanup.

Recipe Variations

• Swap out chicken for turkey cutlets or firm tofu for a plant-based version.
• Try sweet potatoes or carrots instead of baby potatoes.
• Add other herbs like basil or tarragon for a new twist.
• Sprinkle feta cheese over everything before serving for a tangy finish.

Storage and Reheating

• Store any leftovers in an airtight container for 3–4 days in the fridge.
• Reheat in a 350°F (175°C) oven until warmed through, or in the microwave if you’re in a hurry.
• The potatoes reheat beautifully, and you can shred leftover chicken for salads or sandwiches the next day.

Serving Suggestions

• Pair with a crisp green salad or steamed broccoli for extra color and crunch.
• Serve with a bit of warmed pita or crusty bread to soak up the juices.
• A chilled glass of white wine or sparkling water with lemon finishes the meal perfectly.