One-Pot Lemon Herb Chicken with Potatoes and Carrots

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

A simple, one-pan meal featuring tender chicken, roasted potatoes, and carrots in a bright lemon-herb sauce. This French-inspired one-pot recipe, ready in about 50 minutes, pairs olive oil, chicken thighs, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 French cuisine 320 cal/serving

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Ingredients

2 tbsp olive oil
4 boneless, skinless chicken thighs
1 lb, halved baby potatoes
2, peeled and sliced into 1/2-inch coins carrots
3 cloves, minced garlic
1 tbsp, chopped fresh rosemary
1 tbsp, chopped fresh thyme
1/2 cup chicken broth
2 tbsp lemon juice
to taste salt
to taste black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot with a lid over medium heat. Season 4 chicken thighs with salt and pepper, then sear for 3-4 minutes per side until golden brown.
Step 2: Add 1 lb halved baby potatoes and 2 sliced carrots to the pot, stirring to coat with oil and chicken drippings.
Step 3: Add 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme. Cook for 1 minute until fragrant.
Step 4: Pour in 1/2 cup chicken broth and add 2 tbsp lemon juice. Stir to combine.
Step 5: Cover the pot and reduce heat to low. Simmer for 25-30 minutes, or until chicken is cooked through and potatoes are tender.
Step 6: Remove the lid, increase heat to medium, and cook for 2-3 minutes to reduce the sauce slightly.
Step 7: Garnish with 2 tbsp chopped fresh parsley before serving.