Name: Herbed Lemon Chicken with Mushrooms and Sweet Potatoes
Prep time: 10 min
Cook time: 80 min
Ingredients: 10-12 Chicken parts: use legs, or thighs; 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; 1/2 tsp black pepper; 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

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Looking for a fuss-free meal? This herbed lemon chicken is one of those simple, comforting oven meals I keep coming back to. It’s juicy, flavorful, and marinated in a bright olive oil, lemon, and herb marinade that keeps the chicken tender as it bakes.

Glass casserole dish with baked chicken pieces and vegetables.

EASY, BALANCED AND FLAVORFUL CHICKEN BAKE

Convenience – One-bowl recipes are golden. Everything cooks in one dish, which means less prep, less juggling on the stovetop, and fewer dishes to wash. What’s not to love!
Balanced meal – I’ve been making an effort to choose more balanced, nourishing meals, and I love that it can bring everything together in one dish: protein, healthy fats, fiber-rich vegetables, and complex carbs.
Moist chicken – Lemon and olive oil in a marinade work together to keep chicken moist and tender. The acidity in lemon juice gently breaks down the proteins, helping to soften the meat, while olive oil coats the chicken and helps lock in moisture so it doesn’t dry out. Together, they create juicy, flavorful chicken, especially when given a few hours to marinate.
Make Ahead – It’s easy to double the batch on a large rimmed baking sheet and portion it into meal-sized servings. Leftovers also reheat beautifully, whether warmed on the stovetop or in the microwave.

INGREDIENTS & SUBSTITUTIONS

I made this easy Herbed Lemon Chicken last week for our neighbor Jeff. When he stopped by yesterday to return the baking dish, I asked what he thought. He said it was delicious, but next time, he’d skip eating the lemon slices. I had warned him about that beforehand, but he tried one anyway! Then we had a good laugh.

Chicken – I like to use legs or thighs, or both.
Mushrooms – I often use cremini mushrooms, which are firm, meaty, hold up well in the oven, and aren’t too expensive. You can use white button mushrooms or try Oyster mushrooms. Oyster ones are excellent, but can hold too much water, so I sauté them briefly before baking with the chicken. It helps a lot, so the whole dish doesn’t get too watery at the end. If you’re not a fan, skip mushrooms.
Sweet Potatoes – If you don’t have any, use regular potatoes or butternut squash.
Apples – I’m a huge fan of apples in savory dishes. It’s best to use apples that can withstand heat well, such as Pink Lady, Cortland, and Braeburn. Skip soft mealy varieties, like McIntosh, Red Delicious, Gala, or Gravenstein. They get too mushy when baked.
Onion – I don’t discriminate when it comes to onions. I love them all and use them fervently. I often use the red variety. It adds a pop of color to any dish. But yellow or white spring onions are fantastic, too. And if you have shallots, go all in. I absolutely love shallots!
Lemon – Or use an orange or a lime. Be sure to wash them well before slicing.
Seasoning for vegetables – rosemary, salt, pepper (black or white)
Marinade
- Olive oil – I cook primarily with olive oil, and I love it so much!
- Honey – Maple syrup is a great alternative.
- Molasses – If you don’t have any, you can substitute it for brown sugar – use 1 teaspoon.
- Fresh lemon juice – I’m not a fan of lemon juice from a box.
- Italian seasoning – If you don’t have any, use a 1:1 ratio of basil to oregano.
- Rosemary – I love it! I love it! It adds a slightly woody (piney), earthy flavor to the dish. If you don’t have it on hand, thyme is your best substitute.
- Parsley – fresh, dried, or frozen, is fine
- Mustard – I like Dijon, but other kinds will be great, too.
- Ketchup – Tomato paste or barbecue sauce works great!
- Red paprika – If you want spicy chicken, use cayenne pepper
- Garlic – I like using fresh garlic, but don’t worry, it’s assertive mellows down as the dish bakes.
- Salt and Pepper – Less is more. You can always add more salt, but you can’t take it away. I like Kosher salt, sea salt, or Himalayan salt.

MARINADE

While the chicken is soaking up the marinade’s goodness, prepare all the vegetables.

ROAST CHICKEN

This herbed lemon chicken bakes in about 80 minutes at 375°F (190°C). If you’re unsure whether it’s done, use a fork to gently pull the meat away from the bone. If it comes off easily and the juices run clear, the chicken is ready.

TIP: To help prevent it from drying out, loosely cover it with foil for the first 20-30 minutes of baking, then finish it off without the foil.

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 (quick meal, made with chicken breast)

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Herbed Lemon Chicken with Mushrooms and Sweet Potatoes

Juicy oven-baked herbed lemon chicken made with a bright citrus marinade and simple herbs for an easy, flavorful one-pan dinner.

Course dinner, lunch, Main Course

Cuisine American

Keyword chicken, herbed chicken, lemon chicken casserole

Prep Time 10

Cook Time 1 20

Servings 6

Author Hani

Ingredients

Chicken and Marinade

10-12 Chicken parts: use legs, or thighs
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
1/2 tsp black pepper

Vegetables

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

Instructions

Marinate

In a medium bowl, whisk together all the marinade ingredients, season with salt and pepper.
Place chicken pieces into a Ziploc bag. Pour the marinade over the chicken and toss the chicken to coat. Marinate the chicken for 2 hours or up to overnight, in the fridge.

Layer Chicken Bake

Preheat oven to 395℉ (200°C).
Remove chicken from the fridge, and transfer it to a rimmed baking dish. Chicken pieces should be in one layer. I used a 13×9-inch baking pan.
In a bowl, combine mushrooms, apples, and sweet potatoes. Season vegetables with rosemary.
Spread the vegetable mixture evenly around the chicken in the baking dish; you can also toss them in the marinade for extra flavor.
Arrange onion and lemon slices on top of the chicken.
Season with kosher salt and fresh pepper one more time.

Bake

Bake at 395°F (200°C) for about 1 hour and 20 minutes until chicken pieces are cooked through.
If you are unsure, use a fork to separate meat from the bone; if the meat falls off the bone 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.