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Lemony Roasted Chicken and Potatoes

This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. —Sherri Melotik Oak Creek, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    4 servings


  • 1-1/2 pounds red potatoes (about 5 medium), cut into 3/4-inch cubes
  • 1 large onion, coarsely chopped
  • 1 medium lemon, halved and sliced
  • 3 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon dried rosemary, crushed, divided
  • 1 teaspoon pepper, divided
  • 4 bone-in chicken thighs (about 1-1/2 pounds)
  • 4 chicken drumsticks (about 1 pound)
  • 1 teaspoon paprika
  • 6 cups fresh baby spinach (about 5 ounces)
  • Lemon wedges, optional


  • Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes.
  • Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches.
  • Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.
Nutrition Facts
1 serving: 589 calories, 31g fat (7g saturated fat), 128mg cholesterol, 898mg sodium, 35g carbohydrate (4g sugars, 5g fiber), 42g protein.

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