Lemon-Rosemary Roasted Chicken with Garlic Potatoes

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender roasted chicken infused with fresh lemon and rosemary, served alongside golden garlic roasted potatoes. This American-inspired Mother’s Day recipe, ready in about 90 minutes, pairs whole chicken, fresh rosemary sprigs, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 American cuisine 450 cal/serving

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Ingredients

4 lbs whole chicken
4 fresh rosemary sprigs
1 whole lemon
6 garlic cloves
3 tbsp olive oil
1.5 lbs baby potatoes
2 tsp salt
1 tsp black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Stainless Steel Hollow Handle 15-Piece Cutlery Block Set, Kitchen Knife Set with Steel Blades for Precise Cutting, Durable Knives with Ergonomic Handles, C77SS-15PK
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Instructions

Step 1: Preheat your oven to 425°F. Pat dry 4 lbs whole chicken and season inside and out with 1 tsp salt and 1/2 tsp black pepper. Stuff the cavity with 4 sprigs fresh rosemary and 1 sliced lemon.
Step 2: Chop 1.5 lbs baby potatoes into halves, mince 6 garlic cloves, then toss both with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a roasting pan.
Step 3: Place the chicken on top of the potatoes in the pan and roast for 1 hour and 15 minutes, basting the chicken every 20 minutes with pan juices, until the skin is golden and juices run clear when pierced.