This recipe was shared with me and it sounded so good that I just had to try it. It’s a delicious twist on the traditional roast chicken. Citrus works so well with chicken, that this is a wonderful addition to any roast chicken. Cooking the chicken and the potatoes is an easy way to have most of the meal prepared in one dish. If you’re someone who doesn’t like the twiggy rosemary – use the same amount of thyme instead. It’ll be just as delicious. I used a whole chicken for this dish since that’s what I had on hand. It works well with either a whole chicken or chicken pieces like thighs or legs.

Roast chicken with Lemon, Potatoes & Rosemary

A succulent roast chicken with the tangy lemon, woodsy rosemary and tender potatoes.


  • 1 whole broiler OR 6 – 8 pieces of chicken
  • 1 lb baby potatoes
  • 1/2 onion, coarsely chopped
  • 2 lemons, one sliced and one juiced
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 Tbsp fresh rosemary and additional sprigs for garnish
  • 1/2 tsp crushed red pepper flakes, optional
  • 1 1/2 tsp salt
  • 1/2 tsp ground pepper


  1. Preheat the oven to 350 degrees F.
  2. If using a baking dish, lightly coat the dish with cooking spray.
  3. Place the chicken in the baking dish or roasting pan.
  4. Place the lemon slices on the chicken.
  5. If using a whole chicken, cook for 2 hours before adding the potatoes and onions. If using chicken pieces, add the potatoes and onions at the beginning.
  6. In a small bowl, whisk together the lemon juice, olive oil, garlic, rosemary, red pepper, salt and black pepper. Mix until well combined.
  7. Pour over the chicken and potatoes.
  8. Bake, uncovered, for 1 hours, or until the chicken is completely cooked.
  9. Garnish with additional rosemary before serving.


Use thyme in place of rosemary.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Diet tags: Low calorie, High protein, Gluten free

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Calories: 194

Fat: 6.5

Protein: 18

Entire recipe makes 6 servings

Serving size is 1 piece of chicken (ie 1 thigh or 1/2 breast) and 2/3 cup of potatoes.

Each serving = 5 Smart Points/5 Points

PER SERVING: 194 calories; 6.5g fat; 1.4g saturated fat; 16g carbohydrates; 1.3g sugar; 18 protein; 1.5g fiber

1 Comment

  1. Are the points for the skin on or off the chicken (for the roasted chicken with lemon and rosemary potatoes recipe)?

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