One-Pot Lemon Rosemary Chicken with Baby Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting weeknight dinner featuring tender chicken thighs, golden potatoes, and a bright lemon-rosemary sauce, all cooked in one pan. This american-inspired one pot ready in about 50 minutes pairs boneless skinless 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 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 35 min Serves 4 American cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C).
  2. Step 2: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season 1.5 pounds boneless skinless chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then sear for 3-4 minutes per side until golden brown.
  3. Step 3: Remove chicken and set aside. Add 1 pound halved baby potatoes to the skillet with remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil, then cook for 5 minutes, stirring occasionally, until potatoes begin to brown.
  4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Stir in 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons chopped fresh rosemary, and 1/4 cup chicken broth, scraping up any browned bits.
  6. Step 6: Return chicken to skillet, nestling it among potatoes, then cover with lid or foil and bake for 25-30 minutes until chicken reaches 165°F (74°C) internally and potatoes are tender.

Frequently asked questions

How long does One-Pot Lemon Rosemary Chicken with Baby Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Lemon Rosemary Chicken with Baby Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby potatoes from drying out.

Can I substitute ingredients in One-Pot Lemon Rosemary Chicken with Baby Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Lemon Rosemary Chicken with Baby Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Lemon Rosemary Chicken with Baby Potatoes?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes