Herb-Infused Chicken Thighs with Lemon-Dill Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs braised in a herb-forward lemon-dill sauce, served with roasted potatoes. This French-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry and season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear chicken skin-side down for 5 minutes until golden, then flip and cook for 3 minutes more.
  2. Step 2: Remove chicken from skillet and set aside. Add 2 minced garlic cloves to the skillet and cook for 1 minute until fragrant. Pour in 1 cup chicken stock and scrape up browned bits.
  3. Step 3: Return chicken to skillet, nestling potatoes around the edges. Squeeze juice from 1 lemon and add 2 tbsp fresh dill. Bring to a gentle simmer, cover, and transfer to a preheated 375°F (190°C) oven for 35 minutes.
  4. Step 4: Remove lid, increase heat to medium-high, and simmer uncovered for 5 minutes until sauce thickens slightly and potatoes are tender.

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