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Curtis Stone's lemon rosemary chicken with smashed potatoes

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  • Nut free
  • Peanut free
  • Soy free
  • Sesame free
  • Egg free
  • Gluten free
  • No added sugar
  • Wheat free

This zesty lemon rosemary chicken dish ticks all the boxes for dinner tonight. Served with crispy smashed potatoes, it's a sure-fire hit.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + cooling time
Baked lemon rosemary chicken served on a serving platter with grilled lemon and herbs


  • 500g baby Carisma potatoes or baby white potatoes
  • 1/4 cup (60ml) olive oil
  • 1 lemon, thickly sliced
  • 60g unsalted butter, divided
  • 4 Coles RSPCA Approved Australian Chicken Thigh Fillets, fat trimmed
  • 2 garlic cloves, finely chopped
  • 2/3 cup (160ml) chicken stock
  • 1 tbs lemon juice
  • 2 tsp coarsely chopped rosemary
  • Rosemary sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large saucepan, place the potatoes, 2 tsp salt and enough cold water to cover potatoes by 2cm. Cover and bring to the boil over medium-high heat. Cook the potatoes for 10 mins or until tender. Drain well. Transfer to a baking tray to cool slightly. Using the bottom of a glass, gently smash potatoes until the inside is exposed, but the potatoes are not falling apart.
  2. Step 2

    Heat the oil in a large non-stick frying pan over medium-high heat. Arrange the potatoes in a single layer. Season. Cook the potatoes for 5 mins each side or until browned and crispy.
  3. Step 3

    Meanwhile, heat another large non-stick frying pan over medium-high heat. Cook the lemon for 2 mins each side or until caramelised. Transfer to a plate. Wipe the pan clean. Melt half the butter in the clean pan. Season the chicken. Cook for 6 mins each side or until golden brown all over. Transfer chicken to a plate and set aside to rest.
  4. Step 4

    Reduce heat to medium. Add the garlic and remaining butter to the pan and cook, stirring, for 2 mins or until the garlic is light golden. Add the stock and lemon juice. Bring to a simmer. Return the chicken to the pan and cook for 6 mins or until the chicken is cooked through. Stir in the chopped rosemary.
  5. Step 5

    Arrange the chicken, lemon and potatoes on a serving platter. Spoon sauce from the pan over the chicken. Serve with rosemary sprigs.

Nutrition Information


Energy: 2098kJ/502 Cals (24%)

Protein: 31g (62%)

Fat: 34g (49%)

Sat fat: 13g (54%)

Carb: 17g (5%)

Sugar: 1g (3%)

Fibre: 3g (10%)

Sodium: 323mg (16%)