One-Pot Chicken and Potatoes with Dill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs and roasted potatoes simmered in a simple herb sauce, ready in 30 minutes. This american-inspired one pot ready in about 30 minutes pairs Chicken thighs, Potatoes, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.2 (12 ratings) Prep: 10 min Cook: 20 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5-6 minutes until golden brown, then flip and cook for 2 minutes.
  3. Step 3: Remove the chicken and set aside. Add 1 diced onion and 3 minced garlic cloves to the skillet, sautéing for 2 minutes until softened.
  4. Step 4: Add 1 lb cubed potatoes and 1 cup chicken broth, stirring to combine. Return the chicken to the skillet, nestling it into the potatoes.
  5. Step 5: Squeeze juice from 1 lemon over the mixture and add 1 tbsp of its zest, then stir in 2 tbsp fresh dill. Cover the skillet with a lid and transfer to a preheated oven at 400°F (200°C).
  6. Step 6: Bake for 20 minutes until the chicken is cooked through and potatoes are tender, then remove the lid and cook for 2 additional minutes to reduce the sauce.

Frequently asked questions

How long does One-Pot Chicken and Potatoes with Dill take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Potatoes with Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in One-Pot Chicken and Potatoes with Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Potatoes with Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and Potatoes with Dill?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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