One-Pot Garlic Lemon Chicken with Baby Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs and baby potatoes cooked together in a zesty garlic lemon sauce for an effortless, comforting meal. This Mediterranean-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, baby potatoes, halved, olive oil 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: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a large skillet over medium heat and add 3 tablespoons olive oil. Season 4 bone-in chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then place skin side down in the skillet. Cook for 5-6 minutes until the skin turns golden brown and crispy.
  2. Step 2: Flip the chicken thighs and add 500 grams halved baby potatoes to the skillet. Sauté together for 3 minutes, stirring the potatoes gently to coat in oil and brown slightly.
  3. Step 3: Add 4 minced garlic cloves and 1 teaspoon dried thyme, stirring for 1 minute until fragrant. Pour in 1 cup chicken broth and 3 tablespoons lemon juice, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through and potatoes are tender.
  4. Step 4: Remove the lid and cook uncovered for 3-4 minutes to let the sauce thicken slightly. Sprinkle 2 tablespoons chopped fresh parsley over the top before serving.

Frequently asked questions

How long does One-Pot Garlic Lemon Chicken with Baby Potatoes 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 Garlic Lemon Chicken with Baby Potatoes?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pot Garlic Lemon Chicken with Baby Potatoes?

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 Garlic Lemon Chicken with Baby Potatoes 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 Garlic Lemon Chicken with Baby Potatoes?

Mediterranean chicken 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.

Related recipes