Greek Lemon Rosemary Chicken & New Potatoes

Sasha Kamen


We love this roasted chicken served with a Caesar salad and garlic toast. If you prefer, use 4 lbs. chicken breasts (halved) or whole chicken cut up.


★★★★★ 2 votes

20 Min
45 Min


  • 1/3 c
    olive oil
  • 1/4 c
    fresh lemon juice
  • 1 jar(s)
    capers, drained (3.5 oz.)
  • 2
    lemons, sliced
  • 10
    cloves garlic, smashed
  • 3 Tbsp
    fresh rosemary leaves
  • 2 tsp
    kosher salt
  • 1 tsp
    coarsely ground black pepper
  • 3 Tbsp
    olive oil
  • 6
    chicken legs, about 1-1/2 lbs.
  • 4
    skin on, bone in chicken thighs, about 2-1/2 lbs.
  • 1 to 1-1/2 lb
    new potatoes

How to Make Greek Lemon Rosemary Chicken & New Potatoes


  1. Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
  2. Place a large metal roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
  3. Bake at 450° for 45 to 50 minutes or until chicken is done.

Printable Recipe Card

About Greek Lemon Rosemary Chicken & New Potatoes

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Greek
Other Tag: Quick & Easy

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