One-Pot Garlic Lemon Chicken and Potatoes

Ingredients

• 1.5 lb Boneless, skinless chicken thighs (Source gives a range: 1½–2 lb)
• 1.5 lb Baby potatoes (Cut into roughly 1-inch pieces)
• 1 bunch Asparagus (Woody ends trimmed)
• 5 Garlic (Cloves, minced)
• 1 Lemon (Zested and juiced; use 2 tbsp juice in the dish, with an optional extra squeeze to finish)
• 0.5 cup Chicken broth
• 3 tbsp Olive oil (Use 2 tbsp for searing and the remaining 1 tbsp to toss with the asparagus)
• 2 tbsp Butter (Dotted over the chicken and potatoes)
• 1.5 tsp Salt (Divided: 1 tsp for seasoning the chicken and ½ tsp for the potatoes)
• 1 tsp Paprika
• 1 tsp Dried oregano
• 0.5 tsp Garlic powder
• 0.5 tsp Black pepper
• Fresh parsley (Optional, for finishing)

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Season the chicken thighs with 1 teaspoon of the salt, paprika, dried oregano, garlic powder, and black pepper.

3. 3

   Heat 2 tablespoons of the olive oil in a Dutch oven over medium-high heat.

4. 4

   Sear the chicken thighs for 3–4 minutes per side, until browned. Transfer them to a plate; they do not need to be cooked through yet.

5. 5

   Reduce the heat to medium. Add the potatoes and the remaining ½ teaspoon salt, then stir for 2 minutes.

6. 6

   Add the minced garlic and cook for 30 seconds.

7. 7

   Pour in the chicken broth, scraping up the browned bits from the bottom of the Dutch oven.

8. 8

   Stir in the lemon zest and 2 tablespoons of lemon juice.

9. 9

   Return the chicken and any plate juices to the Dutch oven, placing the thighs on top of the potatoes.

10. 10

    Dot the chicken and potatoes with the butter.

11. 11

    Cover the Dutch oven and bake for 25 minutes, keeping the chicken on top so it roasts while the potatoes cook in the broth.

12. 12

    Add the asparagus. Toss it with the remaining 1 tablespoon olive oil and arrange it around the chicken.

13. 13

    Bake uncovered for 10–12 minutes, until the potatoes are fork-tender, the asparagus is cooked, and the chicken reaches 165°F (74°C).

14. 14

    Spoon the lemon-garlic juices over everything. Finish with fresh parsley or another squeeze of lemon, if desired.

Notes

The source specifies 2 tablespoons lemon juice in the pot and mentions an optional extra squeeze of lemon when serving. Chicken thighs are given as a 1½–2 lb range.

Nutrition per serving

• main
• dinner
• one-pot
• fall
• oven-baked
• gluten-free
• contains dairy