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Lemon Chicken with Roasted Potatoes

Lemon Chicken with Roasted Potatoes
Lemon Chicken with Roasted Potatoes

Savor the zesty flavors of this Lemony Chicken with Roasted Potatoes dish. The succulent chicken pairs perfectly with the tangy and aromatic lemony sauce, while the crispy roasted potatoes add a delightful crunch. With every bite, you'll experience a burst of citrusy goodness. Gather your loved ones and enjoy this deliciously refreshing meal together!

This recipe yields 4 portions.


4 chicken breasts (about 150g each)

500g baby potatoes

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried rosemary

For the Lemony Sauce:

2 tablespoons butter

1 onion (finely chopped)

2 cloves of garlic (minced)

2 tablespoons all-purpose flour

Juice and zest of 2 lemons

1 tablespoon fresh tarragon leaves (chopped)

50g green olives (pitted and halved)

Salt and pepper (to taste)


  1. Preheat the oven to 200°C (400°F).

  2. In a large pot, bring salted water to a boil. Add the baby potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.

  3. Place the boiled potatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and dried rosemary. Toss them gently to coat evenly. Roast in the preheated oven for 25-30 minutes or until golden and crispy.

  4. While the potatoes are roasting, prepare the lemony sauce. In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and translucent.

  5. Sprinkle the flour over the onions and garlic, stirring continuously for about a minute to cook off the raw flour taste.

  6. Slowly add the lemon juice and zest to the saucepan, stirring well to combine. Allow the sauce to simmer for a few minutes until it thickens slightly.

  7. Stir in the chopped tarragon and green olives. Season with salt and pepper to taste. Remove the sauce from heat and set it aside.

  8. Preheat a grill or non-stick skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken for about 5-6 minutes on each side, or until they reach an internal temperature of 75°C (165°F).

  9. Once cooked, remove the chicken breasts from the heat and let them rest for a few minutes. Slice the chicken breasts into thin strips.

  10. Serve the lemony chicken alongside the roasted potatoes. Drizzle the lemony sauce over the chicken and garnish with additional tarragon leaves if desired.



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