One-Pot Lemon and Dill Chicken with Potatoes
Tender chicken thighs and baby potatoes roasted with fresh lemon, garlic, and dill until golden and flavorful. Perfect for busy weeknights with minimal cleanup. This american-inspired one pot ready in about 45 minutes pairs boneless skinless chicken thighs, baby potatoes, 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.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1.5 lbs baby potatoes
- 2 tbsp olive oil
- 2 lemon
- 3 cloves garlic
- 1 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup low-sodium chicken broth
Instructions
- Step 1: Preheat oven to 400°F. Place 1.5 lbs boneless skinless chicken thighs, 1.5 lbs halved baby potatoes, 2 tbsp olive oil, 2 lemons (zested and juiced, yielding 1/4 cup juice), 3 minced garlic cloves, 1 tsp dried dill, 1/2 tsp salt, and 1/4 tsp black pepper in a large roasting pan; toss until evenly coated.
- Step 2: Roast at 400°F for 25-30 minutes, stirring once after 15 minutes, until chicken reaches 165°F internally and potatoes are tender with golden edges.
- Step 3: Pour 1/2 cup low-sodium chicken broth over the chicken and potatoes, stirring to combine; simmer for 2 minutes until sauce thickens slightly and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon and Dill Chicken with Potatoes take to make?
Total time is about 45 minutes (15 min prep + 30 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 Lemon and Dill Chicken with 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 baby potatoes from drying out.
Can I substitute ingredients in One-Pot Lemon and Dill Chicken with 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 Lemon and Dill Chicken with 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 Lemon and Dill Chicken with Potatoes?
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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
