Easy One-Pan Lemon Rosemary Chicken and Roasted Potatoes

I love making this Easy One-Pan Lemon Rosemary Chicken & Roasted Potatoes because it is so simple and always a crowd pleaser. Cooking chicken legs is so much easier than chicken breasts-- they always come out juicy and are much less sensitive to overcooking or drying out. My kids love this chicken paired with the roasted golden potatoes.

After roasting, I usually remove the chicken from the bone and cut in to pieces for my kids (plus the crispy skin, which they can't get enough of). My husband loves to eat his "cave man" style right off the bone. We love to use the pan juices as a "dip." I just put the remaining pan juices in individual ramekins so everyone can dunk their chicken. To ensure a complete and nourishing meal, we like to pair this chicken dish with roasted broccoli, brussels sprouts, or green beans.

Check out other great dinner recipes to add to your weekly rotation:

• Crispy Baked Lime and Spiced Rubbed Chicken Wings

• Creamy One-Pot Dairy-Free Curry Red Lentil Soup

• Gluten-Free Chicken Pot Pie (Dairy-Free)

  
  

If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!

How to Make this Savory Easy One Pan Lemon Rosemary Chicken and Roasted Potatoes Recipe

Prep the Chicken and Herb Marinade: Pat the chicken legs completely dry with paper towels. This step is so important to ensure crispy skin. If the skin is wet, it will steam and become soggy in the oven instead of crisping.

Grab a small bowl or container and whisk together the olive oil, lemon juice, minced garlic, rosemary, paprika, salt, and black pepper.

bowl of chicken

bowls of ingredients

pouring spices into oil

whisking the spices into the oil

Build the Vegetable Bed: Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, or shallow dutch oven toss together the potato chunks, sliced leeks, olive oil, salt, and pepper. Arrange the chopped leeks and potatoes evenly around the pan. Drizzle 1/2 the prepared herb marinade over the potatoes and leeks (save the other half for the chicken).

Layer Chicken and Potatoes Then Roast: Place the chicken legs directly on top of the leeks and onions in the center of the pan (skin side up). Drizzle the other 1/2 of the marinade over the top.

Pop the chicken and potato pan into your preheated oven. At the 50-55 minute mark, pull the pan and use a meat thermometer to check the internal temperature of the chicken. When you remove the thermometer from the chicken, any juices that run out should be completely clear.

The chicken skin should be crisp (internal temp 175°F-180°F or (79°C to 82°C) and potatoes fork tender. Transfer the chicken to a platter to rest for 5-minutes.

potatoes and leeks in pan

pouring marinade over chicken and potatoes

A Note about the Baking Vessel: I LOVE using my shallow dutch oven to cook one pot meals. I have come across 2 different brands that make this type of pan (one is very $$$) and the other is by Lodge. We have the Lodge version and love it (not sponsored)! Food cooks really evenly and it is so easy to clean. It usually requires a quick 5-10 minute soak with dish soap, and all the browned bits wash off easily.

chicken and potatoes with lemons

chicken and potatoes with lemon

Check out the full recipe below! Enjoy!