One-Pot Lemon-Dill Chicken with Fingerling Potatoes
A comforting, hands-off meal where chicken thighs and baby potatoes simmer in a bright lemon-dill broth until fork-tender. This mediterranean-inspired one pot ready in about 40 minutes pairs chicken thighs, fingerling potatoes, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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 lb (450g), skin-on chicken thighs
- 12 oz (340g), halved fingerling potatoes
- 1, thinly sliced lemon
- 3 tbsp, chopped fresh dill
- 2 cloves, minced garlic
- 1 cup chicken broth
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat olive oil in a large ovenproof skillet over medium-high. Season chicken thighs with salt and pepper, then sear skin-side down for 5-6 minutes until golden brown and crispy.
- Step 2: Flip chicken, add potatoes, lemon slices, garlic, and chicken broth to the skillet. Scatter 2 tbsp dill over the top.
- Step 3: Bring to a gentle simmer, then transfer skillet to preheated oven. Bake for 25-30 minutes until chicken reaches 165°F and potatoes are tender when pierced with a fork.
- Step 4: Remove from oven, sprinkle with remaining 1 tbsp dill, and let rest 5 minutes before serving directly from the skillet.
Frequently asked questions
How long does One-Pot Lemon-Dill Chicken with Fingerling Potatoes take to make?
Total time is about 40 minutes (10 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-Dill Chicken with Fingerling 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 with Fingerling 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 with Fingerling Potatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Fingerling Potatoes?
Mediterranean 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 dinner and everyone loved it! The lemon-dill combo is perfect and the potatoes were so tender.
- ★★★★☆
Loved the flavor, but the chicken took longer than the recipe said to cook through. Next time I'll add a bit more water.
- ★★★★☆
Great one-pot meal, but I wish the dill was a bit more pronounced.
