Roasted Lemon Chicken with Potatoes and Shallots


If you haven’t decided what you’re making for mothers day, I have just the recipe for you!

Roasted Lemon Chicken with Potatoes and Shallots. One of my favorite meals ever. There is something so satisfying about a roasted chicken dinner that is decadent while still being healthy!

If you’ve never roasted a chicken before, I’m here to tell you it is SO easy. Really the hardest part is carving the chicken. And that is what youtube is for:) Here is a good video that shows how to carve the chicken once it is cooked if you are intimidated!

Most grocery store whole chickens are anywhere from 3-4 pounds which is good for about 4 people.

I like to rinse the chicken off, and then pat it dry. The patting dry part is an important step to assure the skin gets nice and crispy while cooking. Then liberally season with salt and pepper. I didn’t give measured amounts of salt and pepper for this recipe because really, the more the merrier. Protein needs a LOT of salt, so don’t be shy!

This is a one pot wonder! I chose to use baby potatoes, shallots, and lemons but feel free to get creative. I would recommend any type of potato or root vegetable. Feel free to use red onions, white onions, whatever you have on hand. I love baby new potatoes because they get nice and crispy and soak up all that delicious chicken flavor.

Inside the chicken cavity went the other lemon, fresh thyme sprigs, and garlic cloves. Stuffing the chicken gives the chicken extra flavor and aromatics. Because I had kitchen twine on hand I chose to tie up the legs together, but this is an optional step. I have roasted many chickens without doing this step and they have turned out just fine!

In the oven at 425 degrees for about 45 minutes to an hour, and that’s it!

Food porn at it’s finest. This chicken took closer to an hour to cook, I temped it at 45 minutes. If you’re using a thermometer, you want the temperature of the thickest part of the thigh to reach 155. When you let the chicken rest the temperature will carry over about 10 degrees which is what you want.

If you don’t have a thermometer, I would just roast the chicken for an hour to be safe. But if you want to invest in one, here is a cheap one on amazon!

The most important step is to toss the potatoes and shallots in all the chicken juices. IT IS SO GOOD!

I hope you give this chicken recipe a try! It is one of those impressive, crowd pleasing dishes that takes no time at all to throw together. Comfort food at its finest!

Roasted Lemon Chicken with Potatoes and Shallots 

Serves 4


  • 1 3-4 pound chicken
  • 1.5 pounds of baby new potatoes (or fingerling) 
  • 4 shallots, peeled and sliced half 
  • 2 lemons, cut in quarters 
  • 6 peeled garlic cloves 
  • 8 sprigs of fresh thyme 
  • 1 tbsp chopped fresh rosemary (or ½ tbsp dried rosemary)
  • 2 tsp red pepper flakes (optional)  
  • 4 tbsp olive oil 
  • 3 tbsp chopped fresh chives 
  • Salt and pepper


  1. Preheat the oven to 425 degrees F.
  2. Pat the chicken dry and season liberally with salt and pepper, including inside the chicken cavity. 
  3. In a 12 inch cast iron skillet (or baking dish) place the potatoes, shallots, 1 of the lemons, 2 tbsp of olive oil, the rosemary, and optional red pepper flakes, as well as a healthy pinch of salt and pepper. Toss together. 
  4. Stuff the other lemon, garlic cloves, and thyme sprigs inside the cavity of the chicken. Place the chicken on top of the potatoes and shallots, making sure the chicken wings are tucked underneath the chicken. If you have kitchen twine, tie the chicken legs together. 
  5. Drizzle the other 2 tbsp of olive oil over the chicken and rub into the chicken so that the skin is evenly coated. Feel free to add a little more salt and pepper on top of the chicken (the more the merrier!)
  6. Roast for 45-60 minutes until the temperature with a thermometer in the thickest part of the chicken thigh reaches 155 degrees F. If you don’t have a thermometer, I would roast for 60 minutes to be safe. 
  7. Carefully remove the chicken from the pan and place on a cutting board. Cover the chicken loosely with foil and allow to rest for 10 minutes. 
  8. Remove the lemon wedges from the pan and carefully squeeze the roasted lemon wedges over the potato shallot mixture. Toss the potatoes and shallots in the juices of the pan and cover loosely with foil to keep warm. 
  9. Carve the chicken, pouring all the juices back onto the potatoes and shallots, and then place the carved chicken pieces on top of the potatoes. Garnish with the fresh chives and serve! 

This chicken is so juicy and flavorful. And for the easiest vegetable side dish I just cooked a bag of frozen peas in butter with salt and pepper. I love peas! Some people find that so weird (like Maju) but I think they are so tasty! Anyone agree with me?

Happy Mothers Day!

xx Chelcie

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