When I’m short on time but want to serve something tasty and light, lemon chicken breasts with new potatoes and rosemary are one of my favorite solutions. They’re prepared in a flash, cooking in the oven along with the potatoes. The lemon makes the meat tender and aromatic, the rosemary adds that rustic touch, and the potatoes absorb all the flavors, creating the perfect side dish. A simple, healthy, and complete recipe, perfect for a family dinner or even for lunch the next day!
Other chicken parts?
If you prefer thighs, drumsticks, or wings, you can use the same base of ingredients and slightly increase the cooking times: the result will be even more succulent!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Ingredients (for 2 people)
- 2 chicken breasts (thickly sliced)
- 10.6 oz new potatoes
- lemon juice
- 1 tsp lemon zest (grated)
- 2 sprigs rosemary
- 1 clove garlic
- 3 tbsps olive oil
- salt (to taste)
- pepper (to taste)
Steps
Marinate the chicken
In a nice large bowl, place the chicken pieces. Pour the fresh juice of one lemon, add a generous grate of its fragrant zest, some crushed garlic cloves (not too many if you want a delicate taste), and a few sprigs of rosemary.
Season everything with a generous drizzle of extra virgin olive oil, a grind of black pepper, and a pinch of salt. Mix with your hands — yes, with your hands! — to distribute the aromas well and create that magic that only direct contact with ingredients can give.
Cover with plastic wrap and let it rest in the fridge for at least 30 minutes. Marinate for 1 hour.
Prepare the potatoes
Wash the new potatoes well (you can leave the skin on). If they are large, cut them in half. Season with oil, salt, pepper, and a few sprigs of rosemary.
Arrange in the pan
In a large baking dish, arrange the marinated chicken with the potatoes around it. Add a few slices of lemon here and there for extra aroma.
Cooking
Cook in a fan oven at 392°F for about 45-50 minutes, turning halfway through. If you like, splash with white wine halfway through.
Serve hot
The chicken will be golden, with crispy skin and tender meat. The potatoes well-roasted and soft inside.
Storage
Storage
In the fridge:
Leftover chicken can be perfectly stored in an airtight container for 2 days. I recommend reheating it in the oven or in a pan with a splash of water to keep it moist.
In the freezer:
You can freeze everything, even already portioned. It keeps for up to 3 months. Thaw slowly in the fridge and then heat it well before serving.
✨ Tasty Tips
If you love a stronger flavor, add a tablespoon of rustic mustard or a pinch of smoked paprika to the marinade.
Want a “crispy outside, tender inside” effect? Turn on the grill for 5 minutes at the end of cooking.
Great idea for the next day’s lunchbox: cut the chicken into strips and accompany it with the potatoes and a spoonful of lemon mayonnaise.
