One-Pot Lemon-Glazed Chicken with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A simple weeknight dinner with tender chicken thighs, sweet potatoes, and carrots simmered in a bright lemon broth, ready in under an hour. This american-inspired one pot ready in about 60 minutes pairs bone-in, skin-on chicken thighs, olive oil, large, diced onion 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.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1.5 lbs, peeled and cut into 1-inch cubes sweet potatoes
• 1.5 lbs, peeled and cut into 1-inch chunks carrots
• 1 cup low-sodium chicken broth
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook for 5-6 minutes per side until golden brown, then remove and set aside.
3. Step 3: Add remaining 1 tbsp olive oil to the pot, then add 1 diced onion and cook for 3-4 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1.5 lbs peeled and cubed sweet potatoes and 1.5 lbs peeled and chunked carrots, stirring to coat in oil and onions. Pour in 1 cup low-sodium chicken broth and bring to a simmer.
5. Step 5: Return chicken thighs to the pot, skin-side up. Add 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 1 tsp dried thyme, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.
6. Step 6: Cover the pot, reduce heat to low, and cook for 30-35 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender.
7. Step 7: Uncover and let sauce reduce for 5 minutes until slightly thickened. Adjust seasoning if needed.