Rosemary Lemon Chicken & Potatoes Dump Meal
A wonderful meal for the spring or summer full of citrus and herb flavors. The potatoes take on a buttery lemon tang and the chicken is always moist and full of flavor. This is a no fail recipe perfect for a busy weeknight.
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Perfect for busy week nights & tired moms!
Rosemary Lemon Chicken
Ingredients
around 1/2 cup olive oil
3-4 boneless skinless chicken breasts
1 onion roughly chopped
2-3 lbs. small potatoes, halved or quartered, skin on
4 lemons
4+ sprigs rosemary
1 tsp minced garlic
salt & pepper to taste
Directions
Preheat oven to 375.
Drizzle oil in a 9x13 baking dish. Add chicken breasts.
Add onion and small potatoes. Set aside.
To make dressing: add juice of 2 lemons, 1/4 cup olive oil, 2 springs of chopped rosemary (stems removed), garlic, and salt & pepper to a blender. Blend until well combined.
Pour dressing over chicken and potatoes.
Slice two lemons and layer over chicken breasts. Add 2 whole sprigs on rosemary on top.
Cover baking dish and allow to marinate for up to 24 hours.
Bake for one hour. Chicken should reach 165 degrees and potatoes soft.
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