One-Pot Lemon Chicken with Dill and Potatoes
A simple, flavorful dinner that cooks entirely in one pan with tender chicken and vegetables. This american-inspired one pot ready in about 45 minutes pairs boneless chicken thighs, olive oil, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 4 (about 1.5 lbs) boneless chicken thighs
- 2 tbsp olive oil
- 1 lb, halved baby potatoes
- 2 medium, sliced into 1/2-inch coins carrots
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 2 cloves, minced garlic
- 1/2 cup chicken broth
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season 4 boneless chicken thighs with salt and black pepper, then sear for 3 minutes per side until golden brown.
- Step 2: Add 1 lb baby potatoes, halved, and 2 medium carrots, sliced into 1/2-inch coins, to the skillet, stirring to coat in oil. Pour 1/2 cup chicken broth over the vegetables and chicken, then add 1 lemon zest and 2 cloves minced garlic, stirring to combine.
- Step 3: Transfer the skillet to a preheated oven at 400°F and bake for 25-30 minutes, until potatoes are tender and chicken reaches 165°F internal temperature.
- Step 4: Remove from oven, stir in 2 tbsp fresh dill and 1 lemon juice, then let rest for 5 minutes before serving.
Frequently asked questions
How long does One-Pot Lemon Chicken with Dill and 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 Chicken with Dill and 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 boneless chicken thighs from drying out.
Can I substitute ingredients in One-Pot Lemon Chicken with Dill and 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 Chicken with Dill and 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 Chicken with Dill and 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
- ★★★★★
A wonderful one-pot meal that saved me time. The dill added a lovely herbal note. Will make again!
- ★★★★★
So easy to make and the flavors were perfect. I made it for my family and they loved it. The potatoes turned out just right.
- ★★★★★
This was a hit at my dinner party! The lemon and dill really brightened up the chicken and potatoes. Everyone asked for the recipe.
