One-Pot Lemon Herb Chicken & Vegetable Medley

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A colorful, healthy one-pot meal with chicken, potatoes, carrots, and herbs simmered in a lemony broth. This Mediterranean-inspired one-pot recipe, ready in about 45 minutes, pairs chicken thighs, olive oil, yellow 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

• 1.5 lbs, boneless, skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1 large, diced (1 cup) yellow onion
• 2 medium, peeled and diced (1 cup) carrots
• 2 medium, peeled and cubed (1.5 cups) potatoes
• 3 cloves, minced garlic
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 2 tbsp, chopped fresh rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 4-5 minutes until golden brown on all sides. Remove chicken and set aside.
2. Step 2: Add 1 cup diced yellow onion to the pot and cook for 5 minutes until softened. Add 1 cup diced carrots and 1.5 cups cubed potatoes, stirring to coat in oil, then cook for 2 minutes.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1/2 cup chicken broth and 1/4 cup lemon juice, scraping the bottom to release browned bits.
4. Step 4: Return chicken to the pot, then add 2 tbsp fresh rosemary, 1 tsp dried thyme, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.
5. Step 5: Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes until potatoes are tender and chicken is cooked through.