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Lemon Rosemary Roast Chicken & Potatoes


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Lemon Rosemary Roast Chicken & Potatoes


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Lemon Rosemary Roast Chicken & Potatoes

When it comes to cozy winter dinners, roast chicken works overtime, warming our hearts and our tummies with its traditional and rustic character. A little white wine, rosemary, and lemon, plus a hefty serving of baby potatoes in assorted colors, make this bird a simple, reliable classic.


  • Prep Time : 5 min
  • Cook Time : 55 min
  • Ready Time : 1 hour




  • 1 tablespoon olive oil
  • 1 (3-pound) chicken cut into ⅛ths
  • 2 pounds assorted baby potatoes, halved or quartered, if large
  • 1 large red onion, cut into 8 wedges
  • 4 cloves garlic, minced
  • 3 tablespoons fresh rosemary leaves or 1 teaspoon dried
  • ½ cup dry white wine
  • Zest and juice of 1 lemon
  • 3 tablespoons margarine
  • ½ teaspoon kosher salt
  • Freshly ground black pepper


Heat olive oil in a large sauté pan over medium high heat.  Brown chicken pieces until golden, about 4 to 6 minutes per side. Remove from pan, and set aside. Add potatoes to the pan and sauté until they begin to get some color, about 6 minutes. Add onions and garlic, and sauté 5 minutes
more. Return chicken to the pan along with ½ cup water, rosemary, wine, and lemon zest and juice. Bring to a simmer, cover, and cook until potatoes are tender and chicken is cooked all the way through, about 25 to 30 minutes. Stir in margarine, salt, and pepper to taste.


Servings Per Recipe: 4

Amount Per Serving

  • Calories: 730
  • Total Fat: 30g
  • Cholesterol: 114mg
  • Sodium: 495mg
  • Total Carbs: 67g
  •     Dietary Fiber: 16g
  • Protein: 46g


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




9 Responses to Lemon Rosemary Roast Chicken & Potatoes

  1. avatar says: shelley

    Hi Jamie, Glad to have you here and hope you are settling down well. Love your recipes but hope now you will take into consideration the foods you get in Israel, so we can use them more often. B’hatzlacha and hope you will be in Gush Etzion in the not too distant future. Shabbat Shalom, Shelley Bloom, Elazar

  2. I love the combination of lemon and rosemary..it is a classic with chicken. Will have to make sometime!

  3. I make a version of this dish frequently. Love lemon-rosemary combo so much that I planted rosemary in my garden. Good dish with a savory kugel. YUM

  4. This recipes sounds so delicious and cozy! Perfect for a cool Friday night dinner.

  5. this is my favorite flavor mix. i use it to bake potatoes as well

  6. avatar says: hindyg

    This is one of my favorite chicken recipes. We usually roast it whole and stuff the lemon slices, rosemary and garlic in the cavity and under the skin. So good!

  7. avatar says: emtd65

    My family has always roasted chicken this way..love it. A favorite in the winter.

  8. avatar says: cynthia

    Can you bake this lemon rosemary recipe instead? if so at what temp and for how long? and how much more liquid needs to be added? Also, I tried to leave a comment for the Spice and Spirit giveaway, but the leave a reply box did not appear at all.

    • I actually made this in the oven recently, I browned it all first then placed in a baking dish and baked it for about 30 minutes at 350 and the comments are fixed on that post.

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