Roasted Lemon Rosemary Chicken with Potatoes


One dish lemon rosemary chicken is such an easy win for a weeknight dinner. Packed with protein, collagen, healthy fats and loaded with flavor you simply cannot go wrong with this dish. We've been on a roll making it once a week for the last month or so and theres no signs of stopping its that good! A side arugula/spinach greens salad with a lemon, olive oil, flaky sea salt and pepper dressing goes great with this dish too! 


Serving size: 2-3 people but really 2 if I'm being honest.
Prep time: 15
Bake time: 1 hour 10 minutes


  • 4 organic chicken thighs

  • 4 medium sized red potatoes or oversized handful of baby red potatoes 

  • 1/2 onion minced

  • 1 lemon, 1/2 squeezed, 1/2 for garnish 

  • 3 tbsp extra virgin olive oil

  • 5 cloves garlic minced

  • 1 Tablespoon fresh chopped rosemary plus sprigs for garnish or 2 teaspoons dry

  • 1 teaspoon crushed red pepper flakes

  • 1 1/2 teaspoon salt

  • 1 teaspoon fresh ground pepper


Preheat oven to 400 degrees F.

Arrange chicken pieces (skin side up), potatoes and minced onion evenly in pan.

In a small bowl, whisk together lemon juice, olive oil, garlic, chopped rosemary, crushed red pepper flakes, salt and pepper.

Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.

Sprinkle generously with additional salt and pepper. 

Add lemon wheels and rosemary for garnish.

Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. I usually watch it at about an hour and turn oven to broil for 5-10 minutes to get that golden crispy skin.