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.
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
Instructions
- 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.
Nutrition
Calories: 517kcal | Carbohydrates: 10g | Protein: 1g | Fat: 54g | Saturated Fat: 8g | Sodium: 7mg | Potassium: 149mg | Fiber: 3g | Sugar: 3g | Vitamin C: 57.3mg | Calcium: 28mg | Iron: 1.2mg
Ellen says
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
Dani says
So glad to hear it Ellen! I just love when I find new ‘keepers’!!
Joyce says
I’ve probably made this dish a dozen times. It’s in the oven as I type. So good.
Dani says
Me too! Its such a classic. So glad you enjoy it!
Nicolette says
I am going to try this for dinner tonight! It sounds really good!!
Dani says
awesome! Enjoy.
Karen says
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
june says
can split chicken breasts be used for this recipe?
Melissa says
What other vegetables could we roast with it?
Dani says
You can try parsnips, carrots, or butternut squash!
Jennifer says
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?
Dani says
Boneless breasts will definitely cook faster!!
Dee says
This is a classic and so very good! Still making this in 2019!
Dani says
ME too Dee! It’s so easy and so good 🙂
Joan O'Sullivan says
I made this tonight. It was delicious. Store did not have whole cut up chicken, so I used thighs.
This will definitely be in my dinner rotation. I also made roasted squash.
Highly recommend this dinner.
Dani says
Thanks for letting me know that you enjoyed this one Joan. We keep this one in the dinner rotation as well. I’m just happy that everyone in my house likes it, makes dinner easy!
Natalie says
So delicious! I thought it was weird to leave garlic skin on but I’m so glad I did! Really adds so much flavor, and lessened the effort to peel the garlic!
Thanks Dani