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One Pan lemon, sage, and rosemary chicken and potatoes

The first word I can think of to describe this dish is EASY. But easy doesn’t have to mean bland. It’s key that you use FRESH herbs in this recipe, and good lemons, and this will provide juicy, rich flavor that makes you forget that you put so little effort into making this dish. Perfect for weeknights, busy families, or just YOU who needs an easy meal that would yield good, healthy leftovers for later in the week. It’s sometimes hard to make a one-pan dish look pretty AND taste good, but I promise you’ll find this one both pleasing to the eyes and the palate. Enjoy!

Prep Time: 15 minutes active prep, at least 1 hour to marinate

Cook Time: 50 minutes

Level: Easy

Ingredients - serves 4

  • 4-8 pieces of chicken (legs or thighs are BEST for this recipe, bone in because it’s tastier!)

  • 3-4 large russet potatoes, diced

  • 8-12 oz. snow peas

  • 3 lemons

  • 1/3 cup olive oil, plus an additional 1 tbsp.

  • 4 cloves of garlic, minced

  • 2 tbsp. chopped fresh rosemary

  • 1 tbsp. chopped fresh sage

  • Dash or two of crushed red pepper

  • Kosher salt

  • Black pepper

 

  1. Create the chicken marinade: combine juice from one of the lemons, the chopped rosemary, chopped sage, minced garlic, a dash or two of crushed red pepper, two generous pinches of Kosher salt, some black pepper, and the olive oil. Whisk together aggressively. Place into a plastic bag along with the chicken. Let sit in the refrigerator for at least an hour to overnight.

  2. Prep veggies and place in a separate bowl.

  3. Prep additional lemons: slice the remaining two lemons into rounds. Set aside.

  4. When chicken is done marinating, pre-heat the oven to 375.

  5. Use a 9x13 baking dish or something of similar size, and drop veggies in first. Give them a drizzle of about 2 tbsp. of olive oil and about 4 pinches of Kosher salt. Mix well until coated. Place chicken on top of veggies, and nestle the lemon slices in between the chicken pieces. Drizzle remaining marinade on top of it all!

  6. Bake in the oven for 50 minutes. Around the 25 minute mark, take it out and give veggies below a little stir. Place back in oven quickly.

  7. Once complete, serve up warm!

    Plating: This dish is a whole meal! It’s that easy! No need to pair with anything else, but if you really want to add something, maybe some mild flavored rice or something similar.