One-Pot Lemon Herb Chicken
Tender chicken with vegetables in a bright lemon herb sauce - all made in one pot for easy cleanup
Introduction
This one-pot lemon herb chicken is a weeknight dinner dream! Juicy chicken thighs are cooked with colorful vegetables in a zesty lemon herb sauce. Everything cooks together in one pot, making cleanup a breeze.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Season chicken thighs generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken, skin-side down, and cook for 5-6 minutes until golden brown. Flip and cook another 3 minutes. Remove and set aside.
- In the same pot, add potatoes and carrots. Cook for 5 minutes, stirring occasionally.
- Add garlic, lemon zest, thyme, and rosemary. Cook for 1 minute until fragrant.
- Pour in chicken broth and lemon juice. Return chicken to the pot, skin-side up, nestling it among the vegetables.
- Transfer the pot to the oven and roast for 20 minutes. Add broccoli florets around the chicken and roast for an additional 10-12 minutes until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley and serve hot with extra lemon wedges.
Nutrition Information
Per serving
Nutritional values are approximate and may vary based on ingredients used.
Frequently Asked Questions
Can I use chicken breasts instead? Yes, but reduce cooking time as breasts cook faster than thighs. Check for internal temperature of 165°F.
What other vegetables work well? Try green beans, asparagus, bell peppers, or zucchini. Add quick-cooking vegetables in the last 10-15 minutes.
Can I make this dairy-free? This recipe is already dairy-free! Just use olive oil and chicken broth as directed.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
