Mediterranean · From the oven
Roast chicken with lemon and potatoes
One tray, a little preparation and a sauce that makes itself as the food roasts. Lemon brings freshness, rosemary adds fragrance and the potatoes soak up the chicken juices. Leave some space between the pieces so they can brown.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Heat the oven to 200 °C. Peel the potatoes and cut into wedges about 2 cm thick. Pat the chicken dry with kitchen paper.
- 02
Mix the oil, juice of half the lemon, finely chopped garlic, salt and pepper. Coat the chicken and potatoes. Arrange in a wide roasting tray with the chicken skin facing upwards.
- 03
Add the rosemary and the remaining lemon half, cut into wedges. Pour the water into the bottom of the tray rather than over the skin. Roast for about 50–60 minutes.
- 04
Turn the potatoes after 30 minutes. If the skin browns too quickly, cover that part loosely with foil. Use a food thermometer to check that the thickest part of the chicken, away from the bone, reaches at least 74 °C.
- 05
Rest for 5 minutes before serving. Taste the tray juices and add a few drops of fresh lemon juice if needed.
FoodSafety.gov — safe cooking temperatures
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
A fresh Graševina or Sauvignon Blanc. The wine's acidity complements the lemon, while a moderate body suits the chicken.