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Enjoy San Joaquin Valley Living

Rosemary Chicken and Potatoes with Lemon and Garlic

Nov 16, 2020 07:59PM ● By Lana Granfors

Rosemary Chicken and Potatoes with Lemon and Garlic

October/November 2020
By Lana Granfors
Photo by Melinda Hunter

This recipe calls for three of my favorite ingredients found in the kitchen: lemon, garlic and rosemary. Using these in roasting chicken and potatoes, you’ll end up with a citrusy, flavorful and fragrant dish. You can whip this dish up anytime. I use a cast iron skillet, but I have doubled this recipe and used a larger oven-safe casserole dish, browning chicken in two batches in a skillet on the cooktop. It is a very easy dinner for your busy weeknights, or make it for dinner guests, too. It’s that good! Enjoy!


Prep: 15 minutes 

Cooktop: 9 - 10 minutes  

Oven: 30 - 40 minutes 

Total: 1 hour, 5 minutes 

Serves: 6

¼ cup olive oil 

juice of one fresh lemon 2 T capers, drained 

1 - 2 lemons, sliced 

4 - 6 garlic cloves, smashed 

3 T fresh rosemary leaves removed from stems

1 tsp. kosher salt 

1/2 tsp. freshly ground black pepper 

3 T olive oil

6 skin-on, bone-in chicken thighs 

Salt and pepper as desired for seasoning

12 - 15 small red potatoes, cut any in half if not all the same size


STEP 1: Preheat oven to 450°. In a medium bowl, add the first eight ingredients and stir together. Set aside. 

STEP 2: Place a large cast iron skillet on the stovetop on medium-high. Add the 3 T olive oil. While the oil heats up, season both sides of the chicken with desired amount of salt and pepper. Add the chicken, skin side down, to the skillet. Add potatoes, placing around the chicken thighs. Cook 9 to 10 minutes or until the skin side of the chicken is browned. Turn chicken and turn off heat. Pour lemon mixture evenly over chicken and potatoes.   

STEP 3: Bake, uncovered, at 450° for 30-40 minutes or until chicken is done. Serve this alongside a leafy green salad with a lemon vinaigrette and rosemary and garlic focaccia bread.