This Lemon Herb Chicken and Potatoes recipe is a hearty meal that’s full of flavor! It’s perfect for feeding the whole family!
Juicy chicken breasts and crispy potatoes. All in one simple pan.
Add in the fresh herbs, lemon juice, and garlic? Ohh la la!
It’s an easy dinner recipe that’s perfect for busy weeknights!
Roasted chicken breast and potatoes is a one pot meal! So less cleanup and less effort!
Cook everything in a single roasting pan for little effort and easy cleanup.
Plus you can’t beat that flavor! It’s Ahhh-mazing!
And simple ingredients! There are quite a few of them, but you’ve probably got a ton already!
It also goes well all sorts of things! So you can serve it in all sorts of ways!
Roast chicken and potatoes is a complete meal the whole family will enjoy!
What Ingredients Are in Lemon Herb Chicken and Potatoes?
This chicken recipe looks like a lot but I promise it’s perfect for weeknight meals.
It’s a one-pot meal that can’t be beat!
Here are the ingredients you’ll need:
- Chicken Breasts: Pat chicken dry with a paper towel for crispy skin.
- Baby Potatoes: Small potatoes like red potatoes or gold potatoes, cut into halves.
- Olive Oil: Helps roast the chicken and potatoes to golden brown.
- Butter: Use high quality butter for high quality flavor!
- Fresh Herbs: Fresh thyme leaves, rosemary, and parsley, chopped.
- Garlic Cloves: Minced.
- Dijon Mustard: Or regular mustard in a pinch.
- White Wine: Use good quality white wine.
- Light Cream: Makes the lemon sauce creamy and delicious!
- Flour: Helps thicken the sauce slightly.
- Chicken Broth: Chicken stock works too.
- Lemon Juice and Lemon Zest: Zingy lemon flavor!
- Salt and Black Pepper: Season to taste.
Pro Tips:
- Use fresh lemons for the best lemon juice and zest.
- Fresh herbs bring out wonderful flavors.
- Another great chicken recipe you’ll love is this Crock Pot Marry Me Chicken.
How to Make Lemon Herb Chicken and Potatoes?
This one-pan lemon chicken is simple to prepare!
You can find the whole recipe card at the bottom of this post, but here’s what you need to know:
- Toss small potatoes with olive oil, salt, and pepper.
- Place chicken pieces and potatoes on a baking sheet or large baking dish, then roast..
- In a saucepan combine butter, garlic, white wine, and Dijon mustard.
- Stir in light cream mixed with flour, then add chicken broth, lemon juice, lemon zest, and fresh herbs.
- Pour the lemon herb sauce over the roasted chicken and potatoes.
Pro Tips:
- Use an instant-read thermometer to check that the chicken reaches 165°F.
- Broil the chicken for 2-3 minutes at the end for crispy skin.
Can I Roast Chicken and Potatoes Together?
Yes, you can roast chicken and potatoes together.
Annnnddd… you should!
It’s a great way to make a complete meal with little effort.
Seriously! Who wants to roast two different things when you could do it all at the same time?
Plus the juices from the chicken flavor the potatoes.
So win-win all around if you ask me!
How to Store Roast Chicken and Potatoes?
Let the oven roasted chicken and potatoes cool to room temperature.
That’s always a must before any storing!
Then put them in an airtight container in the refrigerator.
They will keep well for 3-4 days.
And you can enjoy them for lunch, dinner, midnight snack, whenever the mood strikes!
Can You Freeze Roast Chicken and Potatoes?
Yes, you can freeze chicken and roasted potatoes!
Place leftovers in an airtight container.
Or you can wrap in aluminum foil.
Freeze for up to one month.
Thaw overnight in the refrigerator before reheating.
And if you want to be extra sure not to get freezer burn, wrap them twice.
That’s always the best way to make sure you still get yummy food later.
What to Serve with Roast Chicken and Potatoes?
You can serve lots of different side dishes with herb roasted chicken breast and potatoes!
I’m thinking breads, veggies, salads, etc.
You’ve got your protein covered so you really don’t need any more of that.
But putting some more color on the table is never a bad idea.
And crust bread goes with pretty much everything too right?
Here are some of my favorite ideas if you need a few:
- Power Greens Salad
- Focaccia Bread
- Lentils and Green Beans
- 4 Cheese Garlic Bread
- Beet Salad with Goat Cheese
- Parmesan Chickpeas
- Sweet Chili Edamame
- Romano Beans Recipe
- Farro Spinach Salad
- Original Grape Salad Recipe
Is Oven Roasted Chicken and Potatoes Gluten-Free?
This lemon herb chicken sauce recipe can be made gluten-free pretty easily.
We use all-purpose flour in the original recipe to thicken the sauce.
But you could totally thicken the sauce another way.
You could use gluten-free flour in the sauce instead.
Or cornstarch can thicken the sauce as well.
You should make sure all other ingredients are gluten free too.
Chicken broth should be gluten-free but you never know.
Really if it’s canned or packaged in any way, it’s better to check the labels.
This is especially important if you’re cooking for someone else!
Is Oven Roasted Chicken and Potatoes Healthy?
Absolutely lemon herb crusted chicken is healthy!
It’s a wholesome dish with lean chicken breasts and potatoes.
I mean how great are those?
Plus the olive oil and fresh herbs give your body all sorts of nutrients it needs!
It’s a balanced meal which works great for a calorie-conscious diet!
Additional Chicken Recipes You’ll Love…
Enjoy lemon herb chicken and potatoes tonight!
It’s an easy weeknight dinner with wonderful flavors that the whole family will love!

Lemon Herb Chicken with Roasted Potatoes
Baked Lemon Herb Chicken and Potatoes together with fresh herbs and a zesty lemon sauce for a quick and delicious meal perfect for busy weeknights!
Ingredients
- 4 chicken breasts
- 1 pound baby potatoes, cut into 1/2 inch pieces
- 1 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 2 cloves of garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 cup white wine (or apple juice if you don't have wine)
- 1/2 cup half and half
- 1/4 cup chicken broth
- 1 Tablespoon butter
- 1/2 teaspoon all purpose flour
- Juice from one lemon
- 1 Tablespoon fresh parsley, minced
- 1 Tablespoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
Instructions
- Preheat oven to 450*F
- Scrub potatoes and cut into 1/2 chunks. If small, cut in half.
- Toss potatoes with 1 Tablespoon of olive oil and salt and pepper. Add to baking sheet.
- Bake for 10 minutes.
- Remove potatoes from oven, and add chicken to the baking dish. Brush both sides with 1 Tablespoon olive oil, and sprinkle with additional salt and pepper.
- Put your baking tray back in the oven for another 20 minutes.
- While your chicken is cooking, melt your butter in a medium size saucepan. Add garlic and sauté until it starts to become fragrant. Do not let your garlic burn.
- Add your white wine and Dijon mustard to the mixture. Whisk to mix well.
- Whisk together light cream with 1/2 teaspoon flour. Add flour a little at a time, while whisking.
- Add cream to your white wine mixture, whisking to make sure it combines well. Your mixture will start to thicken.
- Add the chicken broth to loosen the sauce up slightly, and continue to mix until thoroughly combined, and then remove the sauce from heat.
- Add 1 Tablespoon of butter and stir; it will melt fairly quickly.
- Stir in the juice from one lemon, and fresh herbs.
- Adjust taste of the lemon herb sauce with salt and pepper.
- Once your chicken has cooked for 20 minutes (or reaches 165*F, broil for 2-3 minutes to brown it slightly.
- Remove from oven and pour sauce over the top of the chicken.
- Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 568Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 143mgSodium: 852mgCarbohydrates: 37gFiber: 4gSugar: 11gProtein: 42g
Photos & Text Updated: January 6, 2025
melissassk
Thursday 1st of June 2017
This looks so amazing, my family would gobble this up! And, another reason to snip some rosemary from my garden. Off to pin!
Julie is Hostess At Heart
Sunday 4th of December 2016
I am always looking for new ways to cook chicken and this looks amazing!
Brandy | Nutmeg Nanny
Sunday 27th of November 2016
I'm obsessed with creamy chicken! This sounds incredible!
FrugalHausfrau
Wednesday 23rd of November 2016
What a gorgeous recipe and I love sauces like this! I like making extra, too, for leftovers! :) Thanks for bringing this by Throwback Thursday and Happy Thanksgiving!
Mollie
Jennifer A Stewart
Monday 14th of November 2016
OMG I switched to their butter a while ago because it is so much creamier than the domestic brands! It makes everything richer too! This sauce looks like a winner for shrimp too!! I can't wait to make this dish! And having it all on one pan means less dishes too!