Easy Oven Roasted Rabbit with Herbs and Potatoes

A rustic, flavorful oven roasted rabbit recipe with golden potatoes, aromatic herbs, and a hint of lemon pepper. Perfect for a hearty dinner!

If you’ve never cooked rabbit before, this oven roasted rabbit with herbs and potatoes is the perfect place to start! Tender, lean meat paired with Yukon gold potatoes and a blend of herbs creates a rustic dish that’s both healthy and satisfying. Rabbit is a fantastic alternative to chicken, offering a mild flavor that easily takes on seasoning.

This recipe is simple enough for a weeknight dinner but impressive enough for a special occasion. With a few basic ingredients and minimal prep, you’ll have a beautifully roasted meal full of earthy flavors. Serve it hot out of the oven, topped with fresh parsley for a vibrant finish.

Why you’ll love this recipe

• Simple & rustic: Simple ingredients with minimal effort and maximum flavor
• Healthy & lean: Rabbit meat is high in protein and low in fat, making it a nutritious choice for your next meal.
• Extremely flavorful: A mix of oregano, Italian seasoning, and thyme brings a warm, aromatic taste to the rabbit.
• Perfect for special occasions: This oven-roasted rabbit is an elegant yet approachable dish that is perfect for any dinner table!

Ingredients needed

Pantry staples are all you need to whip up this delicious rabbit dish:

• 1 whole rabbit (cut into 6 pieces): The star protein – tender and lean with a mild taste.
• 1 yellow onion: Adds a sweet, savory base flavor to the roast.
• 1 pound Yukon gold potatoes: Creamy and buttery, perfect for roasting alongside the rabbit.
• Olive oil, salt, & pepper
• Oregano & Italian seasoning: Bring herbaceous, earthy notes to the dish.
• Lemon pepper seasoning: Adds brightness and a subtle citrus tang.
• Thyme sprigs: Fresh, fragrant herbs that pair beautifully with rabbit.
• ½ cup water: Keeps the dish moist while roasting.
• Fresh parsley (optional): For a fresh, colorful garnish before serving.

How to make oven-roasted rabbit

Step 1: Prepare the rabbit & vegetables. Layer the onions, potatoes, and rabbit in a baking dish or large roasting pan.

Step 2: Seasoning time! In a small bowl, mix the olive oil, salt, pepper, oregano, Italian seasoning, and lemon pepper seasoning. Pour over the rabbit and vegetables, turning the rabbit pieces over to coat evenly.

Step 3: Add herbs & liquid. Tuck fresh thyme sprigs between the rabbit and vegetables. Then pour ½ cup water into the bottom of the dish to keep everything moist during roasting.

Step 4: Roast the rabbit. Cover the pan with a lid or foil, and bake for 45 minutes to 1 hour. Remove the foil, then continue roasting for 20-30 minutes, or until the rabbit reaches an internal temperature of 160°F and the potatoes are golden and tender.

Rest & Serve: Remove from the oven, let rest for 5-10 minutes, then garnish with fresh parsley before serving.

What to serve with oven-roasted rabbit

• With a simple green salad: A crisp salad with lemon vinaigrette balances the richness of the roasted rabbit. You can also pair with a refreshing cucumber tomato salad.
• Crusty bread: Perfect for soaking up the flavorful juices from the pan.
• Roasted or grilled veggies: Pair with roasted or honey glazed carrots, asparagus, or Brussels sprouts for a colorful plate.
• Rustic side dish: Try creamy polenta or herbed couscous for a complete Mediterranean-inspired meal.

How to store leftovers

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then wrap tightly and freeze for up to 2 months.

Reheat: Warm in the oven at 325°F until heated through, or gently reheat in a covered skillet with a splash of broth for moisture.

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