Lemon Garlic Chicken and Potatoes

This lovely one dish bake is full of potatoes, carrots, and a bone-in chicken breast baked with garlic, rosemary, lemons, olive oil and chicken drippings. After the chicken is roasted, it is cut into pieces and tossed with the vegetables for a delicious lemon garlic chicken and potato dinner.

dinner inspiration

Garlic lemon chicken and potatoes with rosemary is not a new concept. But we are always looking for dinner inspiration and new ways to cook chicken and veggies especially after eating out.

So when the Austin Food Bloggers were hosted at Infinite Monkey Theorem for an educational event at their new east side location, we were also offered food from Austin Rotisserie. The food truck next door to IMT.

And the rotisserie chicken was so delicious! So were the potatoes they served with the chicken. The owner told us that the potatoes are cooked Parisian-style under the drippings from the rotisserie chicken. So good!

cooking chicken and potatoes

I don’t have a rotisserie at home. So I’ve been playing around with roasting potatoes and a chicken breast to get that wonderful texture of cooking in fat drippings into the potatoes.

I use a bone-in chicken breast because it does release a lot of drippings and some fat when roasted. And I wanted to cook the potatoes in that fat + drippings.

Ultimately this recipe evolved into this lemon garlic chicken and potatoes as I added in more things to add more flavor, like fresh rosemary, garlic and lemons. Then a little extra olive oil.

Then I added skinny organic carrots, which really absorb the rosemary and you get a different flavor profile than the lemony potatoes. Really delicious all together!.

organic air-chilled smart chicken

Not only do we try to avoid pesticides on vegetables and usually buy organic when we can, we also avoid antibiotics in meats. We want to keep our gut bugs happy. And prefer humane conditions for animals that provide us with meat.

So I love pure, air-chilled Organic Smart Chicken. We use it all the time since we make so many chicken dishes around here. You can really taste the difference for the better.

And I’ve learned to use different kinds of chicken for different dishes because pure air-chilled Smart Chicken isn’t like normal chicken (read more about their story here).

We usually split a roasted spiced bone-in breast between the both of us. Lizzy always gets some, too. Baking the boneless skinless breasts releases a lot of water and the breasts get a little hard so it works better in soup, like this chicken tortilla soup. And the tenders are great for making fried chicken tenders.

But the skin on the chicken seals in some of the juices so it stays nice and juicy. So either a breast or whole bird would be perfect for roasting and used in dishes like these BBQ chicken tacos or BBQ chicken pizza.

And the thighs are perfect for browning and then going into chicken stew. Organic ground chicken for herbed meatballs. Like I said, we eat a lot of chicken around here.

So to roast this particular bone-in breast, I pull up the skin and put a few lemon slices in there. Then seal the skin with a toothpick. Drizzle the olive oil, lemon juice, herb and garlic mixture on top of everything.

All in all, it takes about 50-55 minutes to cook at 400 degrees F, depending on the size of the breast. Taking the baking dish out of the oven about every 20 minutes to toss the veggies in the drippings, fat, roasted lemons, garlic and herbs to make sure everything is well coated with the sauce that forms.

serving the chicken and potatoes

So when you take the roasted breast out of the oven, it will retain its heat. So you can set it aside and let it cool a bit before handling. Then peel off the skin and pull the chicken off the bones.

I tried a couple of different things with ways to serve the chicken, too. But finally deciding to cut the chicken up and toss it with everything else in the baking dish to get coated with those wonderful flavors of the sauce that developed.

I didn’t let it cool, just carefully used a knife and fork to pull the meat off the bones and quickly transferred large pieces back into the hot baking dish to mix with everything else.

Then transfer the lemon garlic chicken and potatoes plus carrots to a bowl for serving. Finish with a sprinkling of salt and pepper. It really is amazing that a few simple ingredients can create such a delicious meal. And the texture of those potatoes were amazing. Enjoy!

want more gluten-free meat and potato dishes?

• fried smashed fingerling potatoes
• gluten-free chicken fried steak, potatoes and gravy
• classic beef stew
• bison shepherd’s pie
• perfect pot roast and mashies
• perfect roasted turkey à la Martha Stewart 
• healthy chicken and dumplings

Print

Lemon Garlic Chicken and Potatoes | Gluten-Free, Dairy-Free

This lovely one dish bake is full of potatoes, carrots, and a bone-in chicken breast baked with garlic, rosemary, lemons, olive oil and chicken drippings. After the chicken is roasted, it is cut into pieces and tossed with the vegetables for a delicious lemon garlic chicken and potato dinner.

Course Main Course

Cuisine Mediterranean

Keyword lemon garlic chicken, roasted chicken, roasted potatoes, rosemary

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 2

Ingredients

• 2 large lemons
• 1/4 cup olive oil
• 2 tsp chopped fresh rosemary
• 1 tbsp minced fresh garlic
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 5 small organic Yukon potatoes
• 6 skinny organic carrots
• 1 large bone-in chicken breast

Instructions

1. Preheat the oven to 400 degrees F.

2. Wash the lemons with a baking soda and water paste to remove any residual wax and dirt.

3. Zest one of the lemons and squeeze out the juice. Add to that the olive oil, rosemary, garlic, salt and pepper. Stir and set aside. Slice the other lemon and remove any seeds.

4. Scrub and rinse the potatoes, then cut into 1-inch cubes. Peel the skinny carrots and cut into 2-inch pieces. Place the potatoes and carrots in a large baking dish with a space left in the center for the chicken.

5. Peel back the skin on the chicken breast and place two lemon slices inside. If you need to secure the skin use a toothpick to keep it in place. Wash your hands.

6. Drizzle the veggies and chicken breast with the olive oil mixture. Place the remaining lemons slices on the potatoes and carrots.

7. Place in the oven to bake. At 20 minute intervals, take the baking dish out of the oven and toss the vegetables. The chicken should be done after 50-55 minutes.

8. Remove the baking dish from the oven and transfer the chicken breast to a cutting board. Peel off the skin and discard with the lemons. Cut the chicken breast into large pieces and add back to the baking dish. Toss the chicken and veggies a few more times. Taste for salt and pepper.

9. Serve in a clean bowl.