Saffron-Scented Lemon Chicken with Spring Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken thighs infused with saffron and lemon zest, served over a medley of crisp-tender seasonal vegetables. This mediterranean-inspired chicken (gluten free) ready in about 40 minutes pairs bone-in chicken thighs, olive oil, large lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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

• 12 oz bone-in chicken thighs
• 2 tbsp olive oil
• 1 large lemon
• 1/4 tsp saffron threads
• 1 cup frozen peas
• 1 cup frozen carrots
• 2 cloves garlic
• 1/2 cup chicken broth
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear chicken skin-side down for 6 minutes until golden brown—do not move until crisp.
2. Step 2: Flip chicken, add 2 minced garlic cloves to the skillet, and cook for 30 seconds until fragrant. Sprinkle saffron threads over chicken and add 1/2 cup chicken broth, scraping up any browned bits.
3. Step 3: Reduce heat to low, cover skillet, and simmer for 20 minutes until chicken reaches 165°F internally. Stir in 1 cup frozen peas and 1 cup frozen carrots, then add 1/2 tsp dried thyme and cook uncovered for 5 minutes until vegetables are tender-crisp and sauce has reduced slightly.