I think that a roasted chicken dinner is probably my favorite dinner in existence. To me, there’s nothing else that’s quite as comforting as juicy succulent chicken, flavorful roasted veggies, and savory drippings to spoon over it all. I often accomplish this by roasting a whole chicken over a bed of veggies or even using two pans if I’m really concerned about getting the ideal texture on both the bird and veg… And that works great. But when I’m a little more pressed for time, or when I want to introduce a few more flavors to both components, or I want to pop the whole meal in the oven and forget about it, I only have eyes for this Roasted Lemon Rosemary Chicken.

This is a one-pan, no-fail, go-to type of dinner recipe. You could add a side salad to round it out, sure, but I’m pretty darn happy with chicken and potatoes and leeks, particularly when they taste like this.

You need:

• one chicken, cut into pieces OR about eight of your favorite chicken parts (you could go all thighs or all breasts, or whatever combination strikes your fancy)
• a pound of baby potatoes
• a leek (or maybe two)
• lemons
• garlic
• rosemary
• (and olive oil, salt, and pepper, too)

Aside from the small bit of chopping for the leeks, potatoes, and lemons, there isn’t really any other prep work to do. You just arrange everything in a baking dish, whisk together some olive oil, lemon juice, rosemary, and garlic, and then pour it alllllll over the chicken and veggies.

Toss it all together and then toss it in the oven (or, you know, slide it in gently) and bake it until the chicken hits 165 on a thermometer. That will probably take about an hour, which is enough time to go worry about something other than dinner entirely. But this is sure a delicious one to come back to!