One-Pot Chicken and Potatoes with Lemon and Rosemary

By · Reviewed by AislePrompt Editorial · ·

Comforting chicken and potatoes simmered in a lemon-rosemary broth with aromatic vegetables. This american-inspired one pot ready in about 45 minutes pairs halved baby potatoes, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 35 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 4 boneless, skinless chicken thighs and cook for 5 minutes per side until golden brown.
  2. Step 2: Add 2 lbs halved baby potatoes, 1 diced large onion, and 3 minced garlic cloves to the pot. Stir and cook for 3 minutes until onions are translucent.
  3. Step 3: Stir in 1 lemon (zested and juiced), 2 tbsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1/2 cup chicken broth and bring to a simmer.
  4. Step 4: Cover, reduce heat to low, and simmer for 25-30 minutes, or until potatoes are tender and chicken reaches 165°F internal temperature.
  5. Step 5: Remove lid, stir in 2 tbsp chopped parsley, and let sit 5 minutes to thicken. Adjust salt and pepper if needed.

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Frequently asked questions

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

Total time is about 45 minutes (10 min prep + 35 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 Lemon and Rosemary?

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 halved baby potatoes from drying out.

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

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 Lemon and Rosemary 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 Lemon and Rosemary?

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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