Lemon Roasted Chicken and Potatoes

Prep Time Cook Time Total Time Author Serves
10 Minutes 50 Minutes 60 Minutes Oakley's Premium Fresh Vegetables 4 People

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Juicy and crispy, this lemon roasted chicken and potatoes dish takes no time to whip up. Enjoy this easy and delicious meal with the family and not worry about a mountain of dishes. Our Golden Gourmet spuds take the flavour to a next level, adding buttery notes.

Founder Robin Oakley has been passionate about growing vegetables since he was a young boy. He grew up in rural Canterbury inspired by growers such as his father and grandfather. He founded the company in 1985 with the vision of providing the freshest products to his customers. His commitment to quality from crop to supermarket has been his mission.

In 2023, Oakley’s vegetables are enjoyed across New Zealand by kiwi families. Oakley’s are located in Southbridge with a diverse team committed to providing New Zealand their favourite vegetables. Oakley’s works alongside the community and encourages an active lifestyle whilst giving back to the locals. Stop by and say hi – don’t forget to tell us your favourite recipes!

See where you can pick up a box of Golden Gourmet’s here.

Lemon Roasted Chicken and Potatoes


¼ cup olive oil (you can use any good quality plant-based oil, we also like the Good Oil)

2 Tsp fresh thyme, chopped 

Salt and pepper, to taste

4 cloves of garlic, minced

3 lemons

6 Chicken thighs, skin on and bone in

750g Oakley’s Baby Golden Gourmet Potatoes (half of the box), halved


  1. Preheat the oven to 180C fan bake. Pat the chicken dry and season well with salt and pepper.
  2. Mix the olive oil, salt and pepper, zest, and juice of two of the lemons, garlic, and thyme together in a small bowl.
  3. Lay out the potatoes and the chicken (skin side up) on a large baking tray. Drizzle over the oil mix and ensure evenly covered. Cut the remaining lemon into wedges and arrange them on the tray.
  4. Bake for 50 minutes or until the chicken is tender and not pink on the inside.

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