Rating: 4 stars
2 Ratings
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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


Recipe Summary

20 mins
1 hr 40 mins


Ingredient Checklist


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.


Roasting pan


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

Associated Recipe

Nutrition Facts

3 oz. chicken + 1/2 cup potatoes
323 calories; protein 27g; carbohydrates 18g; dietary fiber 2g; sugars 1g; fat 15g; saturated fat 3g; cholesterol 76mg; potassium 647mg; sodium 472mg.