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Roasted Lemon Chicken with Potatoes and Tomatoes | Can't Stay Out of the Kitchen | this tasty roasted #chicken dinner is succulent and amazing. It's the perfect one-dish meal for busy weeknights or #holidays like #Easter. #potatoes #tomatoes #glutenfree

Roasted Lemon Chicken with Potatoes and Tomatoes

Teresa Ambra
Fabulous chicken entree with lemon and onion slices, red potatoes, tomatoes in a delicious olive oil, garlic and lemon sauce. It's healthy, low calorie and gluten free. It's so quick and easy that it's the perfect one-dish weeknight dinner. Also terrific for company or holiday dinners like Easter, Mother's Day or Father's Day.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Chicken Main Dish
Cuisine American
Servings 4
Calories 499 kcal


  • 2 10x15" glass baking dishes or large roaster pan
  • 1 sharp knife to cut vegetables
  • 1 small bowl
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 spatula


  • 4 chicken breasts boneless, skinless or one whole chicken cut-up
  • 1/3 red onion sliced and separated into rings
  • 2 lbs. petite red potatoes washed well
  • 2 lemons sliced thinly
  • 1/3 cup olive oil
  • 1 tsp. minced garlic from a jar or two cloves garlic, minced
  • 1 tsp. Italian seasoning
  • 1/2 tsp. paprika
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. ground black pepper
  • 1 1/2 tsp. salt
  • 10 oz. sunburst cherry tomatoes
  • 10 oz. grape tomatoes
  • 1 tsp. Italian seasoning for garnish
  • t tsp. Salt and pepper for garnish


  • Spray two large 10x15” baking dishes with olive oil cooking spray.
  • Place chicken pieces into the dishes. (Avoid overcrowding).
  • Place potatoes around the edge of the baking dish.
  • Arrange red onion rings over top of chicken and potatoes.
  • Slice two small lemons thinly, and place over top of the chicken and potatoes.
  • Mix olive oil, garlic, Italian seasoning, paprika, red pepper flakes, black pepper, and salt in a small bowl.
  • Stir to combine and drizzle over chicken and veggies.
  • Sprinkle heavily with more Italian seasoning and salt and pepper.
  • Bake about 45 minutes at 400°.
  • Add tomatoes.
  • Bake an additional 45-60 minutes or until tomatoes are soft and chicken is cooked through. (Some larger pieces may take longer).


NOTE: If food starts browning too much, tent with foil after about 60 minutes.
NOTE: Because the chicken breasts were so huge they took up almost the whole baking dish, I spread the mixture into two 10x15” glass baking pans so the meat would not be crowded and cook more quickly.
NOTE: Remove lemon slices before serving.
Recipe adapted from The Comfort of Cooking.
© Can’t Stay Out of the Kitchen


Calories: 499kcalCarbohydrates: 54gProtein: 31gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 72mgSodium: 933mgPotassium: 1955mgFiber: 8gSugar: 7gVitamin A: 1182IUVitamin C: 67mgCalcium: 106mgIron: 4mg
Keyword chicken, gluten free, lemon, main dish, potatoes, tomatoes
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