Best 7 Chicken With Lemon Potatoes And Raisins Recipes

Embark on a delightful culinary journey with our enticing Chicken with Lemon, Potatoes, and Raisins recipe. This delectable dish tantalizes the taste buds with a harmonious blend of tangy lemon, succulent chicken, tender potatoes, and the subtle sweetness of raisins. Prepared using simple ingredients and straightforward steps, this recipe promises a flavorful feast that will satisfy your cravings. But that's not all! Our culinary repertoire expands with two additional recipes sure to delight your palate: the aromatic Lemon Butter Chicken and the refreshing Lemon Chicken Soup. Whether you seek a zesty main course or a comforting soup, our collection of lemon-infused chicken recipes offers something for every occasion.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON ROASTED CHICKEN AND POTATOES

Lemon Roasted Chicken and Potatoes image

One pan roasted chicken and potatoes tossed in the most flavorful lemon spice combo and roasted in the oven until juicy tender. It's such an easy weeknight meal!

Provided by Katya

Categories Main

Time 1h20m

Yield 6

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
2 Tbsp. lemon zest, about 3-4 lemons
3 Tbsp. fresh lemon juice
4 cloves garlic, minced
1 Tbsp. Italian seasoning
1 tsp. onion powder
1 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
2 1/2 lbs. bone-in-skin-on chicken thighs
1 1/2 lbs. russet potatoes, about 2 large, peeled, halved + cut into wedges
1 large onion, peeled and quartered
1 lemon, thinly sliced
Fresh parsley, chopped, for garnish
Kosher salt and fresh black pepper

Steps:

Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.
Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.
Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.
Cover tightly with aluminum foil and bake, covered, for 40 minutes.
Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.
Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.

Nutrition Facts : Calories 421 calories, Sugar 2.4 g, Sodium 187.6 mg, Fat 17.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 2.9 g, Protein 40.3 g, Cholesterol 177.6 mg

LEMONY ROASTED CHICKEN AND POTATOES

Lemony Roasted Chicken and Potatoes image

This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. -Sherri Melotik Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds red potatoes (about 5 medium), cut into 3/4-inch cubes
1 large onion, coarsely chopped
1 medium lemon, halved and sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
1 teaspoon pepper, divided
4 bone-in chicken thighs (about 1-1/2 pounds)
4 chicken drumsticks (about 1 pound)
1 teaspoon paprika
6 cups fresh baby spinach (about 5 ounces)
Lemon wedges, optional

Steps:

Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.

Nutrition Facts : Calories 589 calories, Fat 31g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 898mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 5g fiber), Protein 42g protein.

GREEK LEMON CHICKEN AND POTATOES

Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

LEMONY CHICKEN WITH POTATOES AND OREGANO

Lemony Chicken With Potatoes and Oregano image

This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.

Provided by Melissa Clark

Categories dinner, poultry, roasts, vegetables, main course

Time 50m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 lemons
1 1/4 pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip)
1 1/4 pounds Yukon Gold potatoes, scrubbed, halved and cut into 1/2-inch wedges
1 3/4 teaspoons dried oregano, plus more for serving
1 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more for serving
3/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Mayonnaise, mustard, ketchup or hot sauce, for serving

Steps:

Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

CHICKEN WITH LEMON POTATOES AND RAISINS

Chicken With Lemon Potatoes and Raisins image

If you love lemons, you will just love this chicken dish. When you peel the lemon, try to remove as much of the bitter white pith that is underneath the yellow skin.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 -9 chicken pieces (skin on or off)
1/4 cup olive oil
3 large potatoes, peeled, and cut into about 2-inch squares
1 tablespoon chopped fresh garlic
1 1/2 teaspoons turmeric powder
1 large lemon (peeled and very thinly sliced)
1 cup raisins (or to taste)
3 1/2 cups chicken broth
2 -3 tablespoons fresh lemon juice
salt and pepper

Steps:

Arrange the chicken in a single layer in a Dutch oven and drizzle with oil.
Place the potatoes between the chicken pieces in the pot.
Sprinkle the chicken pieces with garlic and tumeric, and season with salt and pepper.
Arrange the lemon slices over the chicken pieces, then sprinkle with raisins.
Pour JUST enough broth barely to cover the chicken; bring to a boil over high heat, cover and boil for 10 minutes (on high heat).
Uncover reduce heat, and simmer until chicken is just cooked through, and potatoes are fork-tender (about 25-30 minutes).
Transfer the chicken and potatoes to a platter, (leaving whatever cooking juices are in the pot) and cover the chicken loosley with foil to keep warm.
Add in lemon juice to the cooked juices in the Dutch oven; boil until thickened and reduced slightly (about 7-8 minutes).
Season with salt and pepper.
Spoon the juice over the chicken and potatoes.
Delicious!

Nutrition Facts : Calories 487.9, Fat 15.3, SaturatedFat 2.3, Sodium 690.2, Carbohydrate 82.7, Fiber 8.9, Sugar 24.4, Protein 11.5

ROASTED LEMON CHICKEN THIGHS WITH POTATOES

Roasted Lemon Chicken Thighs with Potatoes image

Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.

Provided by chpmnk42

Categories Baked Chicken Thighs

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

6 medium bone-in, skin-on chicken thighs
salt and freshly ground black pepper to taste
¼ cup olive oil
1 ½ pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
1 medium lemon, sliced
10 cloves garlic, peeled
¼ cup chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Season chicken thighs with salt and pepper on all sides.
Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g

CHICKEN WITH RAISINS AND LEMON

Chicken with Raisins and Lemon image

Provided by Alain Cohen

Categories Chicken Potato Poultry Lemon Raisin Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 3 1/2-pound chicken, cut into 8 pieces
2 tablespoons olive oil
2 large russet potatoes, peeled, cut into 1 1/2-inch chunks
2 teaspoons minced garlic
1 1/2 teaspoons ground turmeric
1 large lemon, peel and white pith cut away, very thinly sliced
1/2 cup raisins
3 1/2 cups (about) canned low-salt chicken broth
2 tablespoons fresh lemon juice

Steps:

Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.

Tips:

Sear the chicken to perfection: For crispy and flavorful chicken, sear it in a hot skillet until golden brown on all sides before adding it to the pot.
Use fresh lemons: Freshly squeezed lemon juice and zest add a vibrant and tangy flavor to the dish. Avoid using bottled lemon juice or concentrate.
Choose the right potatoes: Waxy potatoes like Yukon Gold or Red Bliss hold their shape well and are less likely to fall apart podczas gotowania.
Soak the raisins in hot water: Soaking the raisins in hot water helps plump them up and adds a chewy texture to the dish.
Season generously: Don't be afraid to season the dish with salt and pepper. The lemon and raisins add sweetness, so you need a good balance of flavors.
Serve immediately: Chicken with lemon, potatoes, and raisins is best served immediately, while the chicken is still crispy and the potatoes are tender.

Conclusion:

This one-pot chicken with lemon, potatoes, and raisins is an easy and flavorful weeknight meal. With its tender chicken, tangy lemon sauce, and chewy raisins, it's a dish that the whole family will love. The use of simple ingredients and straightforward cooking methods makes it a great recipe for beginner cooks. Whether you're looking for a quick and easy dinner or a comforting dish to share with friends, this recipe is sure to satisfy.