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Roasted Chicken with Lemon, Thyme, Rosemary and Potatoes

Course Main Course, Poultry
Cuisine French
Keyword chicken, potatoes, poultry,
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories 469 kcal


  • 1 pound chicken 1 3 1/2 pound boneless chicken
  • 4 potatoes 4 peeled and cut in half moon slices potatoes
  • 3 garlic 3 garlic cloves
  • 2 bay leaf 2 bay leaf
  • 0.33333333333333 cup lemon juice 1/3 cup squeeze lemon juice
  • 2 rosemary 2 springs fresh rosemary
  • 5 thyme 4 to 5 springs fresh thyme
  • 3 tbsps olive oil 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.

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.