Easy Herbed Lemon Chicken with Mushrooms and Sweet Potatoes

I made this easy Herbed Lemon Chicken recipe last week. I prepared it for our neighbor Jeff.  He came over yesterday to return the baking dish, so I asked him what he thought. He said it was delicious, but next time, he’d avoid eating the lemon slices; even though I had mentioned to him before to avoid eating lemon slices, he tried one anyway. Then we had a good laugh.

HERBED LEMON CHICKEN RECIPE

In this recipe, I use red onion for a more vibrant color, but you can also substitute for yellow onion if that is what you have in the pantry. Skip the mushrooms if you don’t care for them. There are many variations of this recipe you could try. Next time, try adding some bacon for extra smoky flavor, or bring on some heat with cayenne pepper.

MARINADE

What I love about this recipe is that it yields a moist chicken. Marinade is easy to prepare and you can eat it as is or serve it over rice, quinoa with or without a salad.

ROAST CHICKEN

This herbed lemon chicken recipe takes about 80 minutes to cook in the oven, at 375F (190C). If you are unsure if the meat is cooked, try using a fork to separate meat from the bone; if meat falls off the bones and juices run clear, your chicken is done.

If you are worried that the chicken will dry out, you can cover it with the foil for the first 20 minutes.

MORE CHICKEN RECIPES

• Chicken and Pea Millet Risotto
• Sliders with Chicken Bacon Meatballs
• Chicken Stock Recipe
• Chicken Stuffing Recipe via Spend with Pennies
• Easy Chicken Paprikash (made with chicken breast)

Print Pin

Herbed Lemon Chicken with Mushrooms and Sweet Potatoes

This easy-to-make herbed lemon chicken pairs nicely with rice or quinoa.

Course dinner, lunch, Main Course

Cuisine American

Keyword chicken, herbed chicken, lemon chicken casserole

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Marinating 4 hours hours

Servings 6

Author Hani

Ingredients

• 10-12 Chicken parts: use legs, or thighs
• 8 roughly chopped medium to large button mushrooms
• 2 large sweet potatoes, sliced or cubed
• 2 medium apples, cored and thickly sliced
• Kosher salt and Fresh Ground Pepper to taste
• 1 tsp dry rosemary
• 1 thinly sliced large red onion
• 1 thinly sliced whole Lemon

Marinade

• 1/4 cup olive oil
• 1/2 tbsp honey
• 1 tbsp molasses
• juice of one lemon
• 1/2 tbsp Italian seasoning
• 1 tsp dry rosemary
• 2 tbsp fresh parsley, chopped
• 2 tsp Dijon mustard
• 2 tsp Ketchup
• 1/2 tsp red paprika (if you want spicy chicken, use cayenne pepper)
• 4 garlic cloves, minced
• 1 1/2 tsp salt, plus more to taste
• Fresh Ground Pepper to taste

Instructions

• In a medium bowl whisk together all the marinade ingredients, season generously with salt and pepper.
• Place chicken pieces into a plastic container or into a ziploc bag. Pour marinade over chicken, toss chicken pieces to coat—marinade chicken for up to 4 hours in the fridge.
• Preheat oven to 395F, remove chicken from the fridge, and transfer chicken into a rimmed baking dish. Chicken pieces should be in one layer. I used a 13×9-inch baking pan.
• In a bowl combine together mushrooms, apples and sweet potatoes, season  them with rosemary.
• Distribute mushroom apple potato mixture evently into the chicken, it is okay to coat them with marinade as well.
• Arrange sliced onion and lemon on top of the chicken.
• Sprinkles everything with kosher salt and fresh pepper one more time.
• Bake at 395F for about 1 hour and 20 minutes until chicken pieces are cooked through. If you are unsure, try using a fork to separate meat from the bone; if meat falls off the bones and juices run clear, your chicken is done.
• Remove from the oven, and serve.

Originally published on April 28, 2013, I updated this recipe on February 26, 2024 with new photos, written text and a recipe card.