Best 11 Lemon Roast Potatoes Recipes

ROAST BONELESS LEG OF LAMB WITH POTATOES, LEMON, AND MARJORAM

Steps:

• Place lamb in a large, shallow, nonreactive dish. Using a paring knife, make 1/2-inch-deep slits all over lamb, spacing 2 inches apart; insert 1 garlic slice into each slit. Pour lemon juice over top. Add marjoram, crushed garlic, and 3 tablespoons oil to dish. Turn lamb to coat.
• Place 3 long pieces of kitchen twine parallel to one another on a cutting board, about 3 inches apart. Fold lamb, and place on top of twine. Tie each piece around lamb to secure. Return to dish. Cover, and refrigerate at least 12 hours (up to 1 day), turning once.
• Remove lamb from marinade; reserve marinade. Season lamb with salt and pepper; transfer to a roasting pan. Let stand at room temperature 45 minutes.
• Preheat oven to 425 degrees. Peel potatoes; quarter lengthwise, and halve crosswise. Arrange potatoes around lamb; season with salt and drizzle with remaining 2 tablespoons oil. Toss to coat.
• Pour marinade over lamb and potatoes. Roast 20 minutes. Reduce oven to 400 degrees, and roast until an instant-read thermometer registers 130 degrees for medium-rare, 40 to 45 minutes. Remove from oven. Tent with foil; let rest 10 minutes. Serve garnished with marjoram.

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS

Steps:

• Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
• Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
• Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES

Steps:

• Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
• Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
• Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.

ROAST HALIBUT WITH FINGERLING POTATOES, LEMON, AND ROSEMARY

Steps:

• Preheat oven to 450 degrees. Put sliced potatoes, olive oil, rosemary, and garlic in a large (12" or so) cast iron pan and mix well. Roast for 15-20 minutes, until potatoes are almost tender.
• Lay halibut fillet on top of potatoes, sprinkle with chopped rosemary, chopped parsley, lemon juice and zest. Bake 8-10 minutes per inch of halibut thickness, or until just cooked through.

ROAST CHICKEN WITH POTATOES, LEMON, AND ASPARAGUS

Steps:

• Preheat oven to 478 degrees.
• Place potatoes and half the butter in a shallow roasting pan.
• Season with salt and pepper.
• Roast, tossing once, until potatoes are golden, 20-25 minutes.
• Place chicken, skin side up, on top of the potatoes. Season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
• Scatter asparagus, lemon, remaining butter, and thyme around chicken.
• Roast until asparagus is tender and chicken is cooked throughout, 5-15 minutes.
• Serve with pan juices.

ROAST POTATOES WITH LEMON AND CORIANDER

Steps:

• Boil the potatoes in salted water for about 10 minutes, then drain and transfer to a wide baking dish. Cut them into 1/2 inch cubes and sprinkle over some salt and pepper, the olive oil and the garlic. Mix and turn the potatoes so they are coated all over with the oil.
• Roast the potatoes in a very hot oven, preheated to 475 degrees, for 30 minutes, or until they are crisp and brown. Remove potatoes and sprinkle evenly with the lemon juice and chopped coriander, and mix well (being careful not to break the potatoes).

LEMON ROAST POTATOES

Steps:

• Peel and quarter potatoes.
• Place in roaster, in one layer.
• Whisk together chicken stock, olive oil, lemon juice, dry mustard, salt and pepper.
• Taste and adjust.
• Pour mixture over potatoes.
• Bake in a slow oven at 300-350°F for 2-3 hours, uncovered, 'til fork tender.

DELICIOUS LEMON ROAST POTATOES

Steps:

• Boil potatoes for approximately 15 minutes in a large pot of salted water.
• Drain and let cool somewhat.
• Peel potatoes if desired and cut into wedges.
• Whisk together all other ingredients in a large bowl. Toss with potatoes to coat.
• Arrange potatoes in a greased baking pan or dish.
• Roast at 400 degrees, turning once, for about 40 minutes.

GREEK ROAST LEG OF LAMB WITH LEMON POTATOES

Steps:

• Place the leg of lamb on a cutting surface and trim most internal fat and any excess connective tissue. Do not trim much of the outside fat, however, as it imparts moisture and flavor to the rest of the cut. Spread the lamb as flat as possible and, with a sharp boning knife, make small cuts along the thicker parts of the meat as needed, so as to get an even thickness. This will make rolling easier later. You can also ask your butcher to butterfly it for you. Carefully score the meat on the inside, so that the herb mixture can seep in to all of the scorings and soak up all the flavor while roasting. Make sure not to score all the way down and cut the outer layer of meat - just small ¼" inch cuts on the inside only will do.
• Prepare the "wet" rub: In a small skillet set over medium-low heat, heat the olive oil and add the shallot, garlic, rosemary and thyme. Cook for two minutes and then add the oregano, pepper flakes salt & pepper and lemon zest. Cook for a couple more minutes (making sure not to burn the garlic) and then remove it from the heat and let it cool.
• Pour two thirds of the rub over the inner side of the butterflied lamb. Spread it all over the meat and push it into the scores you made. Carefully roll tightly into a log along the longest side. Tie the roll with some kitchen twine at 1½" intervals, to make sure it does not open up while roasting. Let it sit in the refrigerator (uncovered, so we get a crisp crust) for at least two hours or, even better, overnight. A longer stay with the rub will give the lamb a better flavor and texture.
• Take the lamb out of the refrigerator and allow it to sit at room temperature for 30 minutes. Preheat the oven to 275° F. Adjust oven rack to the lower middle position. Line a rimmed baking sheet with heavy-duty foil. Place the lamb on the baking sheet and transfer the sheet to the oven. Roast for about 1¼ to 1½ hours, depending on the thickness and the size of the leg or lamb. The best way to ensure proper doneness is to use an instant-read thermometer inserted into the thickest section of lamb - it should register between 130°F to 135°F, for a perfect pink center. Remove the lamb from oven and let it rest, loosely covered with aluminum foil, for about 15 minutes.
• While the lamb is resting, increase the oven temperature to 450°F. Return the lamb to the oven and roast it for about 8-10 minutes or until the exterior is golden brown and crisp. Remove it from the oven, place it on a cutting board, and, let it rest for about 5-8 minutes. Remove the twine and slice the lamb into thin slices. Serve with roasted potatoes.
• Preheat oven to 400°F.
• Prepare the potatoes and place them in a glass or ceramic baking pan. Add the olive oil, garlic, oregano, salt, lemon, and water. Mix well and arrange the potatoes in a single layer. Bake for 30 to 40 minutes or until the potatoes are fork tender. If necessary, add more hot water and gently mix once or twice during baking.
• Once the potatoes are cooked, place them under the broiler for 5 minutes to get some nice golden brown color. Serve at once.

ROAST POTATOES WITH LEMON AND CORIANDER

Steps:

• 1. Boil the potatoes in salted water for about 10 minutes, then drain and transfer to a wide baking pan. Cut them into 1/2 inch cubes and sprinkle over some salt and pepper, the olive oil and the garlic. Mix and turn the potatoes so they are coated all over with the oil.
• 2. Roast the potatoes in a very hot oven, preheated to 450 degrees, for 30 minutes or until they are crisp and brown.
• 3. Remove potatoes and sprinkle evenly with the lemon juice and chopped coriander. Mix well being careful not to break the potatoes.

GREEK LEMON ROAST POTATOES

Steps:

• Preheat the oven to 400 degrees
• Wash and cut the potatoes into quarters lengthwise and put into a large ovenproof baking dish.
• Squeeze the lemons of their juice and grate the zest from 1 or 2, pour the lemon juice over the potatoes.
• Drizzle with the olive oil coating all the potatoes.
• Add the garlic, oregano and the lemon zest, seasoning the potatoes well with the salt and white pepper
• Bake uncovered for 45-60 minutes or until tender and nicely browned.
• Serve with lemon wedges.