Lemon Roasted Chicken with Potatoes and Celery

Total Time:
1 hr, 15 mins
Prep Time:
15 mins
Cook Time:
1 hr
8-10 servings
Dish Size:
3.5 Quart
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April 1, 2012
Tara’s Tidbits®

Russet potatoes, more commonly known as Idaho potatoes, contain the most starch of any variety, so they cook up fluffy and absorb flavors well. However, if you'd like, you can use gold potatoes, with have a thin skin and do not require peeling to make this dish.

A good roasted chicken cooked over potatoes has got to be the world's first "one dish meal". It's hard to improve too much upon something so classic, but I've always loved using a lot of fresh lemon when I roast chicken, as well as a little lemon pepper seasoning for even more bite. - Tara



Potatoes and Celery:

  • 4 ribs celery, cut into 2-inch lengths
  • 4 medium potatoes, peeled and cut into wedges
  • 2 tablespoons olive oil
  • 2 teaspoons lemon pepper
  • 1 teaspoon dried dill
  • Juice of 1 lemon


  • 1 whole chicken, 4-6 pounds
  • 3 tablespoons butter or margarine, softened
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried dill


  1. Preheat oven to 400 degrees. Place all Potatoes and Celery ingredients into a 3.5-quart temp-tations® baking dish, tossing to combine and thoroughly coat.
  2. Thoroughly drain chicken, remove any giblets and discard. Place chicken atop the potato mixture in baking dish.
  3. Rub all surfaces of the chicken's skin with the softened butter, squeeze lemon juice over top, and then sprinkle with the salt, pepper, and dill.
  4. Bake 1 hour, basting once if desired, or until the drumstick moves freely in its socket, and chicken juices run clear when chicken is pierced with a knife. Let rest for 10 minutes before carving. Serve with vegetables and plenty of juice from the baking dish.
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