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Baked Chicken And Potatoes

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.

Roasted Rosemary Chicken
Print Recipe
4.47 from 60 votes

Baked Chicken With Potatoes & Onions

Course: DIET, DINNER, meat + chicken
Cuisine: American, gluten free, low carb + keto
Author: Dani Spies
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Calories: 517kcal

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