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Lemon and Herb Roasted Chicken

Tender roasted chicken drumsticks with lemon, garlic and fresh herbs, served with baby potatoes.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 lemons lemons sliced
  • 12 cloves garlic smashed
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tbsp sage leaves snipped
  • 2 tbsp olive oil
  • 10 chicken drumsticks
  • 2 lb baby red potatoes or quartered Yukon Golds

Instructions

  • Preheat the oven to 450°F (232°C).
  • In a small bowl, whisk together 1/4 cup lemon juice, 1/3 cup olive oil, smashed garlic, 2 tsp salt, 1 tsp black pepper, chopped rosemary, chopped thyme, and snipped sage; set the lemon-garlic mixture aside.
  • Heat a large roasting pan or baking sheet over two stove-top burners on medium-high and add 2 tbsp olive oil.
  • Season the chicken drumsticks with a little additional salt and pepper, then add them to the hot pan and brown on all sides, turning often, about 7–10 minutes.
  • Add the potatoes to the pan, arrange lemon slices among the chicken and potatoes, and pour the reserved lemon-herb mixture evenly over everything.
  • Transfer the pan to the preheated oven and roast for 45–50 minutes, or until the chicken is cooked through and browned and the potatoes are tender.
  • Remove from the oven and let rest a few minutes before serving.

Equipment

  • roasting pan or large baking sheet
  • Small Bowl
  • stove-top burners
  • Tongs or spatula
  • Knife and cutting board
  • Measuring Cups and Spoons

Notes

  • You can use a mix of drumsticks, thighs, and bone-in breasts if desired.