Lemon Rosemary Roast Chicken & Potatoes

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Lemon Rosemary Roast Chicken with 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.

Related: 40 Ways to Cook Chicken

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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
  • ½ teaspoon kosher salt
  • Freshly ground black pepper


1. 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. 

2. 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. 

3. 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. Add salt, and pepper to taste.