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.
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
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!
This dish was simply wonderful, even my husband liked it! Thank you for this recipe. I have already tried many of your other recipes and am finding new staples to add to our weekly menu. YUMMY and FRESH! Thanks, Dani! 🙂
I am definitely a one pot cook so this is on my ready list without ever trying it because I know it will be excellent. The idea of the lemon is brilliant. Thanks for that Dani, I would have squeezed on the lemon rather than roasting it but roasting it is perfect. With rosemary growing like a weed in Palm Springs I always have fresh on hand. Makes the house smell GREAT.
Where did you get your 12 in x 19 in baking glass? I can’t find one anywhere. Thanks
I get mine at Bed Bath And Beyond. Did you look at Amazon? They may have as well.
Sorry Dani meant to say glass baking dish.
This was SOOO delicious! Will totally make it again! Thanks for posting !
WOW! what a gem. I cooked this last night for some guests and got so many compliments. It was so tasty and easy. I used the balsamic vinegar as you suggested for the stronger taste, plus this is what I had in the pantry 🙂 Thank you, Dani!
I’ve used the pampered chef stoneware as I didn’t have a glass one and it was great. easy to clean.
Just found this website the other day, and made this dish tonight. WOW, it is awesome, thank you so much, I will be trying more of your recipes.
I just wanted to tell you I think I’ve made this at least 10 times since you’ve posted it. It’s definitely one of the easiest dishes ever! I throw everything in a huge ziplock bag, toss, and pour into the baking dish (I like to make sure everything gets the vinaigrette mixture on it). It smells amazing while in the oven! I’ve tried it with both red wine and balsamic. I usually double the vinegar though. I’ve even mixed borh balsamic and red wine vinegar together! It comes out amazing every which way!
Hi Dani: You are helping me so much by providing these delicious and clean recipes and tips! For lunch today I had brown rice, black beans, tomato and avocado and for dinner I will have the feta spinach pie. And for being oh so good all week I am planning to make this chicken dish for lunch so that I can have some for dinner too. I am trying to spread the word but people are reluctant UNTIL THEY TRY YOUR RECIPES! Thanks again for being such a girl’s girl.
I made this last night only i peeled my garlic and i didn’t have any rosemary so i left that out and i added other spices one i use on everything. All i had was russet potatoes so i used them but i peeled them. I forgot to add my lemon and i didnt have any vinegar The kids even loved it, my son is very picky at first he didn’t want to try it and my daughter took leftovers for lunch to school and she ate everything she don’t usually finish what i send to lunch for school. She in kindergarten and too busy talking with her friends I served it with brown rice with spices and rolls.
Does it have to be a glass baking dish ?
No Mia. Any baking dish will do:)
hi. what if the red wine vinegar isnt available? whats the best substitute for it? thank you!
You can use balsamic vinegar or lemon juice or a combination of the two.
I have to say, so far one of my faves! I have tried both red wine vinegar and balsamic. ( I love the tanginess!) I would love to see more of these one dish meals, maybe with some lean beef?
We just started clean eating a couple of weeks ago and came across your youtube channel almost immediately. I like watching your videos and looking through this site.
I made this recipe tonight and it is delicious !!! Hubby and kids loved it as well. A new recipe to add to the keeper recipes for our new lifestyle
So glad to hear it Ellen! I just love when I find new ‘keepers’!!
I’ve probably made this dish a dozen times. It’s in the oven as I type. So good.
Me too! Its such a classic. So glad you enjoy it!
I am going to try this for dinner tonight! It sounds really good!!
awesome! Enjoy.
I just luv this receipe. And I am not a chicken lover. But this is so tasty and delish. My apt smelled so fab and taste was so wonderful thank you
Karen
can split chicken breasts be used for this recipe?
What other vegetables could we roast with it?
You can try parsnips, carrots, or butternut squash!
This dish looks so amazing! But I would like to know if I use boneless skinless chicken breast will the cooking time stay the same?
Boneless breasts will definitely cook faster!!
This is a classic and so very good! Still making this in 2019!
ME too Dee! It’s so easy and so good 🙂