This recipe is super simple, with chicken that comes out juicy and moist, bursting with vibrant flavor. Best of all, it’s a one-pan meal, needing only a green salad to complete a fabulous dinner. The dish can be assembled and refrigerated for up to 6 hours before baking.
Position a rack in the middle of the oven and preheat to 375 degrees F.
Place the chicken and potatoes in a large bowl.
Cut one of the lemons into 1/4-inch-thick slices and set aside. Grate the zest from the remaining lemon, then juice the lemon. Place the lemon zest and juice in a small bowl and add the orange zest, juice, honey and olive oil, whisking to blend. Pour the mixture into the bowl with the chicken and potatoes, and add the rosemary sprigs, garlic cloves, and salt and pepper to taste. Toss to coat, then transfer the mixture to a large baking dish that will accommodate all the chicken pieces in a single layer. Tuck the lemon slices around the chicken. At this point, the dish can be covered and refrigerated for 6 hours.
Bake until the chicken is golden and cooked through, 45 to 55 minutes. If the chicken hasn’t browned, place it under the broiler for 3 to 5 minutes. Discard the rosemary sprigs and serve hot with the pan juices.