If it isn't already, this vibrant dish will make oven-roasted chicken a favorite at your house. With the lemon potatoes, it's an irresistible and simple meal. You can use the leftover meat in soup, sandwiches, and salads. Source: Diabetic Living Magazine, Spring 2020

Amy Riolo


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Preheat oven to 425 degrees F. Combine 3 Tbsp. oil, Spanish seasoning, and 1/2 tsp. each salt and pepper in a small bowl. Place chicken, breast-side up, in a roasting pan. Loosen the skin over the breast and thigh meat; rub the spice mixture under the skin, plus a little over the skin. Place garlic and lemon halves inside the cavity. Roast, uncovered, for 25 minutes.

  • Toss potatoes with the remaining 1 Tbsp. oil, 1/2 tsp. each salt and pepper, lemon zest, and lemon juice in a medium bowl. Remove the pan from the oven (be careful--the drippings can splatter). Scatter the potatoes around the chicken.

  • Return the pan to the oven and roast, turning the potatoes once, until an instant-read thermometer inserted in the innermost part of a thigh and thickest part of the breast registers 165 degrees F and the potatoes are golden and tender, 40 to 50 minutes more. Tent with foil and let rest for 10 minutes.

  • Transfer the chicken to a clean cutting board. Discard the garlic and lemon from the cavity. Carve the chicken (see Tip) and serve with the potatoes.


Equipment: Roasting pan

Tip: For step-by-step carving instructions with photos, visit EatingWell.com/CarvingChicken

Nutrition Facts

323 calories; 15 g total fat; 3 g saturated fat; 76 mg cholesterol; 472 mg sodium. 647 mg potassium; 18 g carbohydrates; 2 g fiber; 1 g sugar; 27 g protein;