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Roasted bone-in chicken breasts with crisp skin on a sheet pan of baby potatoes, lemon, and rosemary

Roasted bone-in chicken breasts with baby potatoes

Prep 20 min Cook 45 min Total 1 hr 5 min Servings 4

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Drying the skin with paper towels, or leaving it uncovered in the fridge overnight, is what makes it crackle instead of steam. The potatoes sit in one layer underneath and take the drippings.

Techniques in this recipe

Ingredients

Method

  1. 01

    Heat the oven to 425°F. Pat the chicken very dry and rub it with 1 1/4 tsp of the salt, the paprika, garlic powder, pepper and 1 tbsp oil. Dry skin is what crackles instead of steaming.

  2. 02

    Toss the baby potatoes with the remaining oil and salt on a rimmed sheet pan. Tuck in the rosemary and set the lemon halves cut-side down.

  3. 03

    Nestle the chicken skin-side up on the potatoes.

  4. 04

    Roast 40–45 minutes, until the thickest part reads 160°F and the skin is crisp.

  5. 05

    Rest 5 minutes, until it climbs to 165°F. Squeeze the roasted lemon over the chicken and potatoes and serve.

Notes & swaps

  • Drying the skin with paper towels, or leaving it uncovered in the fridge overnight, is what makes it crackle instead of steam. The potatoes sit in one layer underneath and take the drippings.
  • Halve the potatoes so the cut sides brown on the pan. Keep them in a single layer under the chicken.

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