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Tonight’s Dinner: Chicken and potatoes with lemon


Chicken and greens may sound boring, but add a little lemon juice and some honey, and your chicken suddenly becomes a sweet and sour delight.

Spring is finally officially here and, while it has been a little on the chilly side, there’s nothing better on a spring night than some fresh arugula and a nice roasted piece of chicken.

My family loves chicken no matter how I make it, but roasting it in the oven with a little salt and pepper and a side of veggies can get boring. Who knew that adding a little honey and lemon could lift a couple of chicken breasts to such delicious new heights? Better Homes and Gardens knew and I’m so happy I discovered that…you will be too.

Chicken and Potatoes with Lemon


  • 4 boneless chicken breasts
  • 1 pound Yukon Gold potatoes, quartered
  • 3 lemons, halved
  • 1/2 cup pitted green or black olives
  • 6 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1 tablespoon honey
  • 6 cups arugula or mixed salad greens


  1. Preheat oven to 450 degrees F. Place chicken, potatoes, lemons, and olives in an ungreased, 3-quart rectangular baking dish; drizzle 2 tablespoons of the oil over the mixture and toss to coat; spread mixture in a single layer in baking dish, arranging chicken with skin sides up and lemons with cut sides up; sprinkle with salt and pepper.
  2. Bake uncovered about 30 minutes, or until chicken is no longer pink, potatoes are tender, and lemons are browned at the edges and soft throughout.
  3. When lemons are cool enough to handle, remove them from baking dish; cover chicken, potatoes, and olives to keep warm; squeeze juice and pulp from lemons into a small bowl; discard any seeds; whisk in the remaining 4 tablespoons oil and honey; season to taste with salt and pepper.
  4. Divide arugula among four plates; drizzle with lemon mixture and top with chicken, potatoes, and olives and serve.

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15 Minute Marinated Chicken

Confetti Chicken over Rice

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