Lemon and Garlic Roasted Chicken with Potatoes and Onions

Ingredient List

1 lb organic chicken thighs (can use boneless skinless or with bone in)
4-6 red potatoes, washed and quartered
8-10 whole cloves garlic, peeled
1/2 large white onion, sliced
1 tbsp fresh or dried rosemary
2 tsp fresh or dried sage
1/4 cup fresh lemon juice
1/4 cup olive or avocado oil
1/4 cup wine wine or chicken broth


Preheat oven to 350 degrees F. .

Heat 1 tbsp olive oil or butter in a large cast iron or sauté pan. Add chicken and season with 1 tbsp rosemary. Brown chicken for 3 minutes each side. Set aside reserving juices from pan.

Meanwhile, Combine onion, garlic and potato in medium bowl.  Season with salt, pepper, remaining rosemary and sage.  Mix well.

In small bowl combine olive oil, lemon juice and wine or broth.

Pour potato mixture onto a baking sheet. Add chicken and pour olive oil, lemon and wine mixture as well as remaining juices from sauté pan.

Bake for 30-35 minutes or until meat registers 165F. Monitor half way and stir garlic, potatoes and onion.

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