One-Pot Lemon Herb Chicken with Roasted Veggies

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 seasonal vegetables in a bright lemon-herb sauce, ready in 40 minutes for a stress-free weeknight dinner. This American-inspired one-pot recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season chicken thighs evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C), then remove and set aside.
  3. Step 3: Add diced red onion and sliced carrots to the skillet, cooking for 3 minutes until softened.
  4. Step 4: Stir in broccoli florets and minced garlic, cooking for 2 minutes until vegetables begin to soften.
  5. Step 5: Pour in 1/2 cup chicken broth and 1 tbsp lemon juice, scraping up browned bits from the pan. Add 1 tsp fresh thyme and simmer for 2 minutes until liquid reduces slightly.
  6. Step 6: Return chicken to the skillet, nestling it among vegetables. Cover and simmer for 10 minutes until vegetables are tender and chicken is fully cooked.
  7. Step 7: Stir in remaining lemon zest and 1/4 cup chopped parsley. Serve immediately.

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