One-Pot Lemon Garlic Chicken with Crispy Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs simmered with tender garlic potatoes in a vibrant lemon sauce, all cooked together in one pot for an effortless dinner. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs bone-in 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 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. In a large ovenproof skillet, heat 3 tbsp olive oil over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika, then sear skin-side down for 5 minutes until golden and crisp.
  2. Step 2: Flip the chicken thighs and add 1.5 lbs halved baby potatoes and 6 minced garlic cloves around them. Sauté together for 2 minutes until garlic is fragrant.
  3. Step 3: Pour 1 cup chicken broth and 1/4 cup freshly squeezed lemon juice over the chicken and potatoes. Sprinkle 1 tbsp chopped fresh rosemary evenly. Transfer skillet to the oven and roast for 25 minutes until chicken is cooked through and potatoes are tender, with the sauce slightly reduced.

Related recipes