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Lemon Roasted Chicken with Potatoes and Herbs


Recipe Summary

Recipe Servings: 8 portions Recipe Preparation Time: 15 minutes Recipe Cook Time: 90 minutes


2 lbs chicken legs, thighs and breasts, bone in and skin on ¼ cup Lucini® Extra Virgin Olive Oil 3 lbs Yukon Gold potatoes, cut in long strips 1 cup grated Parmesan cheese 1 large onion, sliced 1 tbsp oregano ¼ cup parsley, chopped 1 Meyer lemon, sliced into pieces Kosher salt and fresh cracked black pepper to taste


Preheat oven to 400 degrees. In a large bowl, cover the chicken with the olive oil and work around with your hands to fully coat the chicken. Remove chicken from bowl and place on a paper towel. Salt and pepper both sides of the chicken. Sprinkle half of the Parmesan cheese over the chicken. Coat the bottom of a large casserole or baking dish with olive oil and place the chicken in skin side up. Add the potato strips and onion, covering the chicken. Add chopped herbs and remaining cheese. Generously coat with olive oil and mix around to ensure everything is coated. Add the lemon slices through out the dish and pour a ¼ cup of water in each corner of the dish. Transfer the pan to the oven and bake for 90 minutes, or until chicken reaches 165 degrees. Turn potatoes and chicken every 20 minutes or so, and begin checking the chicken internal temperature at 45 minutes. Serve with a drizzle of olive oil. Easy, one-dish dinner

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