Rosemary, Olive and Lemon Chicken

A great way to entertain using any bone-in chicken

Active time: 30 minutes • Total time: 90 minutes

Posted on May 05, 2016 by Jack McCann
Tags: recipes whole chicken chicken thigh

This is a simple one-pot meal. You can make this with any bone-in chicken; whole, legs, thighs, or breasts.

This is also a great entertaining dish because the chicken takes 1 ½ hours to cook, so you can do the work before your guests arrive and just take it out of the oven when its time to eat.


  • 1 whole chicken, cut into 8 pieces or 8 chicken legs
  • Juice of 3 lemons
  • Leaves of 4 sprigs of rosemary, coarsely chopped plus 1 or 2 whole sprigs
  • Salt and pepper
  • 2 lbs. waxy potatoes, peeled
  • A bunch of Kalamata olives – put in as many as you like
  • 5 T. extra virgin olive oil


Preheat oven to 350.

Cut the potatoes lengthwise into segments like an orange and place in a large casserole dish or oven-safe skillet. Add the olives, pour on half of the lemon juice and then sprinkle some chopped rosemary over the potatoes. Using your hands, turn potatoes to make sure they’re coated well in the herbs and lemon juice.

Push the potato mix out to line the sides of the dish and lay the chicken pieces in the center. Pour the rest of the lemon juice over the chicken. Sprinkle with some of the chopped rosemary, salt and pepper.

Pour over the olive oil and add the sprigs of rosemary, plus a cup of water, and cook for 1 ½ hours in the preheated oven.

When the chicken is cooked, remove it and allow it to rest while you turn up the heat to crisp up the potatoes in a very hot oven (425) for 15 minutes.

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