Roasted Chicken with Lemon, Thyme, Rosemary and Potatoes

  • 55 mins total
  • 10 mins prep
  • 45 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Love chicken. To me chicken is like a painter canvas, the opportunities are endless on how to prepare it.

Last time Pete from Personal Gourmets Foods stopped by I purchased some boneless chicken. Something new that I was hesitant at first to try, but of course had to. What a wonderful concept when your time in the kitchen is limited at night. The chicken cooks in half the time, all the internal fat is removed ahead of time therefore no extra time for trimming is required.

Last night dinner had all the perfect combinations of easy to prepare and cooking the potatoes with it. Cooking in the oven therefore freeing up my time to help with the homework. The only thing remaining to prepare, was a crisp green salad, and voila… dinner was on the table

Any herbs will do, I always have in hand fresh rosemary and thyme. You may want to try oregano, marjoram….  For the potatoes add as many as you wish making sure that there is plenty of water during cooking so they will not dry out too much.

Tonight’s February 11, 2013 dinner:

Roasted chicken with lemon, Thyme, Rosemary and Potatoes

Green Salad

Giangi's Kitchen Signature


Nutrition Facts
Roasted Chicken with Lemon, Thyme, Rosemary and Potatoes
Amount Per Serving
Calories 469 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g38%
Cholesterol 85mg28%
Sodium 101mg4%
Potassium 1123mg32%
Carbohydrates 29g10%
Fiber 5g21%
Protein 26g52%
Vitamin A 220IU4%
Vitamin C 36.6mg44%
Calcium 86mg9%
Iron 8.2mg46%
* Percent Daily Values are based on a 2000 calorie diet.
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Roasted Chicken with Lemon, Thyme, Rosemary and Potatoes

  • 55 mins total
  • 10 mins prep
  • 45 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 3 1/2 pound boneless chicken
  • 4 peeled and cut in half moon slices potatoes
  • 3 garlic cloves
  • 2 bay leaf
  • 1/3 cup squeeze lemon juice
  • 2 springs fresh rosemary
  • 4 to 5 springs fresh thyme
  • 2 to 3 tablespoons olive oil


  1. Preheat oven to 350°.

  2. Season the chicken all over with salt and pepper. Place the chicken, skin side up, in a roasting pan and scatter the potatoes, garlic and bay leaves all around it. Drizzle with the lemon juice and the olive oil all over the chicken and potatoes.

  3. Season with rosemary, thyme, salt and pepper.

  4. Pour ½ cup water into the pan.

  5. Roast in the oven for 40 to 45 minutes or until the chicken is cooked through and it is nicely golden.

  6. Transfer the chicken to a work surface and split into 4 pieces.

  7. Discard the bay leave, rosemary and thyme springs.

  8. Serve with the potatoes, garlic and any pan juices.


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