Roasted Rosemary-Lemon Chicken and New Potatoes

Roasted Rosemary-Lemon Chicken and New Potatoes
  • Prep Time: 15
  • Total Time: 70
  • Servings: 4-6

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About this Recipe

A delicious one dish meal. Tender chicken pieces full of lemon and rosemary flavours on a bed of roasted new potatoes.


1 Package Maple Leaf Prime Naturally® Chicken Thighs
1 Package Maple Leaf Prime Naturally® Chicken Drumsticks
Zest and juice of 2 lemons
2 Cloves garlic, minced
.25 cup (60 mL) Chopped fresh rosemary, divided
Salt and pepper
1 lb (500 g) New or fingerling potatoes, halved
3 tbsp (45 mL) Olive oil
.25 cup (60 mL) Melted butter
2 Lemons, thinly sliced


SCORE skin of each chicken piece by making slashes through skin and into the meat. Place chicken in a large re-sealable plastic bag.

MIX together lemon zest, juice, garlic, 2 tbsp (30 mL) rosemary, salt and pepper in a small bowl. Pour over chicken and massage gently. Refrigerate for at least 2 hours.

PREHEAT oven to 425°F (220°C).

TOSS potatoes in olive oil, remaining rosemary and season with salt and pepper. Place into a shallow baking dish. Arrange chicken pieces over potatoes. Brush with melted butter and bake, uncovered, for 30 minutes. Arrange lemon slices in and around chicken and potatoes. Bake an additional 25 minutes, basting with pan juices occasionally, until chicken is brown and crispy and internal temperature reaches 185°F (85°C).


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