One-Pot Lemon-Dill Chicken and Baby Potatoes

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

Tender chicken thighs and baby potatoes simmered in a bright lemon-dill sauce with aromatic onions, perfect for a weeknight dinner with minimal cleanup. This american-inspired one pot ready in about 50 minutes pairs chicken thighs, baby potatoes, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 35 min Serves 4 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry, season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken skin-side down, cook 5-7 minutes until golden, flip, and cook 3 minutes more. Remove chicken and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to pot, then add diced onion. Cook 3 minutes until softened. Add minced garlic, cook 1 minute until fragrant.
  3. Step 3: Stir in halved baby potatoes, lemon zest, and 1 cup chicken broth. Bring to a simmer, return chicken to pot skin-side up. Cover and reduce heat to low. Simmer 25-30 minutes until chicken is cooked through and potatoes are tender.
  4. Step 4: Stir in 3 tbsp fresh dill and lemon juice. Cook 2 minutes until sauce thickens slightly. Adjust seasoning with salt and pepper if needed.

Frequently asked questions

How long does One-Pot Lemon-Dill Chicken and Baby Potatoes take to make?

Total time is about 50 minutes (15 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 Lemon-Dill Chicken and 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 chicken thighs from drying out.

Can I substitute ingredients in One-Pot Lemon-Dill Chicken and 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 Lemon-Dill Chicken and 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 Lemon-Dill Chicken and Baby 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.

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