One-Pot Lemon Dill Chicken with Roasted Potatoes

Name: One-Pot Lemon Dill Chicken with Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs, boneless and skinless chicken thighs; 2 tbsp olive oil; 1 medium, diced onion; 3 cloves, minced garlic; 1 cup, low-sodium chicken broth; 1 cup, halved cherry tomatoes; 2 medium, peeled and cubed 1/2 inch potatoes; 1 tbsp lemon juice; 2 tbsp, fresh, chopped dill; 1/2 tsp salt; 1/4 tsp black pepper

Tender chicken thighs and fluffy potatoes simmered in a bright lemon-dill broth with fresh herbs.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1.5 lbs, boneless and skinless chicken thighs
2 tbsp olive oil
1 medium, diced onion
3 cloves, minced garlic
1 cup, low-sodium chicken broth
1 cup, halved cherry tomatoes
2 medium, peeled and cubed 1/2 inch potatoes
1 tbsp lemon juice
2 tbsp, fresh, chopped dill
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1.5 lbs boneless, skinless chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 4-5 minutes per side until golden brown. Remove chicken and set aside.
Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the skillet, cooking for 2 minutes until fragrant. Stir in 1 cup low-sodium chicken broth, 1 cup halved cherry tomatoes, and 2 cubed medium potatoes (1/2 inch).
Step 3: Return chicken to the skillet, nestling it into the vegetables. Cover and simmer for 25 minutes, or until potatoes are tender and chicken reaches 165°F. Stir in 1 tbsp lemon juice and 2 tbsp fresh dill, cooking for 1 minute to combine.