One-Pot Lemon-Dill Chicken with Potatoes

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

Tender chicken thighs and baby potatoes simmered in a bright lemon-dill sauce, ready in one pot. This american-inspired one pot ready in about 50 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.

★ 4.5 (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: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Season 1.5 lbs bone-in chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then place skin-side down in the skillet; cook for 5-6 minutes until golden brown, flipping once.
  2. Step 2: Add 1.5 lbs halved baby potatoes, 3 minced garlic cloves, and 1 tsp dried thyme to the skillet, stirring to combine. Pour in 1/2 cup chicken broth and 1/4 cup lemon juice, then bring to a simmer.
  3. Step 3: Cover the skillet with a lid, transfer to a 375°F oven, and bake for 25-30 minutes until chicken reaches 165°F and potatoes are tender.
  4. Step 4: Remove from oven, stir in 1/4 cup fresh dill and the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water), then cook for 2-3 minutes until sauce thickens and coats the back of a spoon.

Frequently asked questions

How long does One-Pot Lemon-Dill Chicken with 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 with 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 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 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 with 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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