One-Pot Lemon-Dill Chicken and Potatoes
Tender chicken thighs and baby potatoes simmer in a bright lemon-dill sauce with garlic and herbs, ready in under 30 minutes with minimal cleanup. This american-inspired one pot ready in about 40 minutes pairs 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 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.
Ingredients
- 1.5 lbs chicken thighs
- 1 lb baby potatoes
- 2 tbsp olive oil
- 4 cloves garlic
- 1 lemon
- 3 tbsp fresh dill
- 1 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, then add chicken thighs skin-side down and sear for 5 minutes until golden brown.
- Step 2: Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant, then nestle 1 lb halved baby potatoes around the chicken.
- Step 3: Squeeze juice from 1 lemon over the skillet, add 1 cup chicken broth, and scatter 3 tbsp chopped fresh dill over everything. Bring to a gentle simmer, cover with a lid, and transfer to a preheated 400°F oven for 20 minutes until potatoes are tender and chicken reaches 165°F.
- Step 4: Remove from oven, let rest for 5 minutes, then serve the chicken and potatoes with the pan sauce spooned over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon-Dill Chicken and Potatoes take to make?
Total time is about 40 minutes (15 min prep + 25 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 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 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 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 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 this for my family and everyone asked for the recipe.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
