Baked Lemon Chicken recipe

Lemon Chicken with Red Potatoes and Artichokes

This Lemon Chicken with Potatoes and Artichokes recipe is a super simple weeknight dinner recipe that everyone loves and is fancy enough to serve when company comes over.
Course Main Dish
Cuisine American
Keyword artichokes, chicken, lemon, red potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 390kcal
Author Jillian - a Food, Folks and Fun original!



  • 1/4 cup extra virgin olive oil
  • 9 large garlic cloves minced (about 3 Tablespoons)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • salt and freshly ground black pepper
  • 4 boneless skinless chicken breasts 6-8 ounces each
  • 1 pound small red potatoes quartered
  • 9 ounce box frozen artichoke hearts, thawed and drained
  • 1 large whole lemon cut into 8 wedges


  • fresh chopped parsley


  • Move oven rack to middle position and preheat to 400 degrees F.
  • In a small saucepan over medium-low heat, add the olive oil and garlic. Cook for about 2-3 minutes, or until the garlic becomes fragrant. Be careful to not let the garlic brown! Take the saucepan off the heat and whisk in the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon of salt.
    Baked Lemon Chicken Step 1
  • Pour half of the mixture into a 9x13-inch baking dish.
    Baked Lemon Chicken Step 2
  • Take a couple pieces of paper towel and pat the chicken dry. Nestle the chicken in the pan and sprinkle the chicken liberally with salt and pepper.
    Baked Lemon Chicken Step 3
  • Evenly distribute the potatoes and artichokes over the chicken.
    Baked Lemon Chicken Step 4
  • Pour the remaining olive oil mixture over the chicken and vegetables.
    Baked Lemon Chicken Step 5
  • Evenly distribute the lemon wedges.
    Baked Lemon Chicken Step 6
  • Depending on the size of the chicken, bake for 30-40 minutes or until the internal temperature reaches 165 degrees F. Cover the pan with foil and allow the chicken to rest for 10 minutes. Sprinkle with salt and pepper to taste and serve with pan juices and garnish with fresh chopped parsley.
    Baked Lemon Chicken recipe


Calories: 390kcal | Carbohydrates: 29g | Protein: 28g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 184mg | Potassium: 1180mg | Fiber: 5g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 36.5mg | Calcium: 60mg | Iron: 2.3mg