Baked Chicken With Potatoes & Onions (Video)
This baked chicken with onions and garlic is a very simple, one-pan, meal that is perfect for a no fuss weeknight dinner and can easily be prepared ahead of time.
It doesn’t even need any side dishes because you’ve got everything you need for a well balanced, nutritious meal all in this one pan.
The addition of lemon keeps it nice and bright making this a chicken dish that would work any time of the year.
So check out the video and let me know what you think.
Baked Chicken With Potatoes & Onions
Yield: Serves 4-6
Prep Time: 15 minuts
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 1 cut-up chicken (3 to 3 1/2 pounds), should be 8 pieces and breasts halved crosswise
- 1 pound small potatoes, halved (quartered if large)
- 1 large onion, cut into eighths
- 1 head garlic, cloves separated and left unpeeled
- 2 sprigs fresh rosemary, finely minced (you need about 1 tsp.)
- 1 lemon, quartered
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Kosher salt and ground pepper
Directions:
Preheat oven to 450 degrees. Arrange chicken skin side up, potatoes, onions, garlic, and lemon in a 12x16-inch, glass, roasting pan.
Season chicken and veggies with rosemary, salt and pepper.
Whisk together oil, vinegar and a little salt and pepper and drizzle over the chicken and veggies.
Cook for 50 minutes or until the chicken is browned and cooked through. Enjoy!
Serves 6.
Nutritional Analysis
Nutrients per 1/6th of the recipe: Calories: 285; Total Fat: 20g; Saturated Fat: 4.3g; Cholesterol: 53mg; Carbohydrate: 14.8g; Dietary Fiber: 1.8g; Sugars: 4.2g; Protein: 14g
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I’m Dani, a Health Counselor, Weight Loss Coach, Fitness Enthusiast and Mom specializing in making simple, nourishing meals fun, fresh, and delish!
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This sound delicious. Thanks a lot!!!! I have a whole chicken in the frezer but I just dont know how to cut it, lol. I will figure it out but I have everything I need for this on hand
I made this for dinner tonight with roasted broccoli. The only thing I changed was to use boneless, skinless chicken breasts because that’s what I had thawed.
My husband and I agreed; this one is definitely a keeper! Dang it was good and so easy.
Thank you so much for posting it!
Delicious! Will definately make this variation on roast chicken. I love one pot cooking.
I love that I can prepare this all in the morning, stick it in the fridge, and have my husband pop it in the oven when he gets home (an hour before me) and then we can chow down on a delicious dinner when I get home before we run out to our sons activities.
I’m planning on making this this week. Can’t wait!
Hey Dani.
Just wanted to update that I made this for dinner tonight and it was SOOOO AMAZINGLY GOOD! I like to think I’m a good cook, but this was one of the best things I’ve eaten in a while. My husband literally said “wow” when he took his first bite.
Internet High-Five for an awesome dinner!!
My husband and I have loved every recipe of yours we’ve tried Dani, and when I saw this one I couldn’t wait to try it. So much so, I made it on a night we had company over. I think it daring to attempt a never before tried recipe with guests, but I had faith. And the results… We all thought it was superb!! I am addicted to this dish now!