One-Pot Lemon-Dill Chicken with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Tender chicken thighs and roasted root vegetables simmered in a bright lemon-dill sauce, ready in one pot. This mediterranean-inspired one pot ready in about 80 minutes pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 4 bone-in, skin-on (about 1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and sliced into 1/2-inch coins carrots
• 2, peeled and sliced into 1/2-inch coins parsnips
• 2 cloves, minced garlic
• 1/2 cup chicken broth
• 1/4 cup (from about 1 lemon) lemon juice
• 2 tbsp, chopped fresh dill
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, then add the chicken thighs skin-side down and cook for 5-6 minutes until golden brown. Flip and cook for 3 minutes, then transfer the skillet to a preheated oven at 375°F.
2. Step 2: While the chicken bakes, heat the remaining 1 tbsp olive oil in a small skillet over medium heat. Add 1 diced onion and cook for 3 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 sliced carrots and 2 sliced parsnips and cook for 5 minutes until vegetables begin to soften.
3. Step 3: After 25 minutes of baking, remove the skillet from the oven. Add the cooked vegetables (from step 2) and the chicken to the skillet, then pour in 1/2 cup chicken broth, 1/4 cup fresh lemon juice, and 1 tsp dried thyme. Bring to a simmer over medium heat, cover, and cook for 25 minutes until the chicken is cooked through and vegetables are tender.
4. Step 4: Remove the chicken and vegetables from the sauce, then stir 2 tbsp fresh dill into the sauce and adjust seasoning with salt and pepper. Return the chicken and vegetables to the skillet and simmer for 2 minutes to reheat. Serve hot.