One-Pot Lemon Chicken with Dill and Potatoes

Name: One-Pot Lemon Chicken with Dill and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
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

A simple, flavorful dinner that cooks entirely in one pan with tender chicken and vegetables.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

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

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.