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Lemon Pepper Chicken with Rosemary Garlic Potatoes

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 -4


  • 1-2 lbs chicken thigh and drumstick combo doesn’t have to be attached
  • 1 lb yukon potatoes diced
  • 1 tbsp lemon pepper seasoning homemade or store bought
  • 1 + ½ tbsp ghee or grassfed butter
  • 2 garlic cloves minced
  • 1 tbsp fresh rosemary chopped
  • 1 tsp kosher salt
  • ½ tsp fresh ground black pepper

Lemon Pepper Seasoning


  1. Preheat oven to 400F. If you don’t have a cast iron, line a baking sheet with parchment.
  2. Heat a large cast iron (or whatever skillet you have) with 1 tbsp ghee or grassfed butter over medium-high heat.
  3. Season chicken with lemon pepper seasoning. Pro-tip: to prevent seasoning and skin from burning, gently pull back chicken skin and season under it. Chicken skin already has a lot of flavor so season the meat under it to get flavor in every bite.
  4. Pat chicken skin dry, then place in cast iron skin side down and brown for 7-8 minutes. You want skin to get golden brown and crispy. Once crisped, flip chicken, turn off heat and drain any excess oil.
  5. In the meantime, mix with potatoes, ghee, minced garlic, chopped rosemary, kosher salt, and pepper. Add potatoes to cast iron skillet filling in all of the spaces. If you don’t have a cast iron or an oven safe skillet, add everything to your baking sheet.
  6. Roast chicken and potatoes for 35-40 minutes or until chicken is cooked through and potatoes have browned.

Lemon Pepper Seasoning:

  1. Preheat oven to lowest setting. Line baking sheet with parchment paper, place lemon zest and peppercorns on baking sheet.
  2. Bake until lemon zest is dried, about 30 minutes depending on oven and temperature.
  3. Add lemon zest, whole black peppercorn and kosher saltin a food processor and pulse until most whole black peppercorn are ground.