Lemon-Garlic Braised Chicken and Potatoes
Published May 14, 2018
Updated Apr 22, 2024
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Lemon-Garlic Chicken and Potatoes - one pot braised chicken with lemon-garlic and potatoes. Serve the whole family but so easy and only one pot to clean!!
Recently, I purchased a new cookbook “One Pot: From the Kitchen of Martha Stewart Living.” As the name suggested, the cookbook is all about one pot recipes using skillet, pan, slow cooker, stockpot, etc..
I was prompted to buy this cookbook to learn new recipes and to cut down the amount of time we spend standing in the kitchen, cleaning endless piles of pots and pans.
Even though we use the dishwasher to do the cleaning, still, there are a lot of rinsing and cleaning before the pots and pans get into the dishwasher, well, I am sure you know the drill.
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I bookmarked a few recipes to try, and will share them with you one by one. The first dish s this lemon-garlic braised chicken and potatoes.
This recipe caught my eyes because they have all the ingredients that my 4-year old picky eater would eat. Nowadays, everything I cook have to pass the “will my picky eater eat it?” test.
The recipe is really quite simple, first, you pan-fried the chicken until golden brown on the surface, then you placed all the other ingredients of lemon, garlic, potatoes, etc., and finish the cooking in the oven.
There is only one pan involved and there is not a lot of cleaning to do as the oven does the job mostly.
We really enjoyed this easy and delicious lemon-garlic braised chicken and potato recipe. The chicken is moist and tender, the potatoes are well cooked, and the sauce is garlicky, lemony, savory, with a hint of Mediterranean flavor.
We serve the dish with some plain spaghetti and have a complete meal.
How Many Calories per Serving?
This recipe is only 580 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Lemon-Garlic Braised Chicken and Potatoes
Ingredients
- 6 bone-in chicken thighs
- coarse salt
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups chicken broth
- 1/2 teaspoon salt
- 12 oz. baby, new potatoes or fingerling potatoes
- 8 cloves garlic, smashed and peeled
- 1 small lemon, cut into wedges
- 6 sprigs thyme
- 1/2 cup cherry tomatoes
Instructions
- Preheat oven to 450°F (232°C) Season chicken with salt. In a large, heavy, ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook until browned, about 5 minutes.
- Flip chicken and add potatoes, garlic, lemon, cherry tomatoes and thyme. Add the chicken broth and 1/2 teaspoon salt and bring it to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes. Remove from oven and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So far the recipes that I have try have been fantastic and and enjoyed every one of them
Thank you for your comment and support. Happy cooking!
Can i substitute dry thyme for the fresh ones? Hard to find fresh thyme in our area
Yes, you can use dry thyme. General ratio to substitute dry herbs for fresh, is to use only one third of dry herbs.
Great recipe….. easy and not many ingretients … Love it!
If I threw brussel sprouts in this do you think they’d get to soft ?
You can add some towards the end.
Made this tonight. Raves from the family. I would add one more lemon, but only because I doubled the meat with breast….will only double with thigh meat from now on! Adding to my menu…thank you!!
Awesome thanks so much for your comment. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Made this tonight. Raves from the family. I would add one more lemon, but only because I doubled the meat with breast….will only double with thigh meat from now on! Adding to my menu…thank you!!
Made this last night! Simple and delicious! Will make it often!
Thanks for another great recipe!
Thanks Emily!
One pot recipe is always my fav just to skip off all the work after cooking and eating. The lemon potatoes and chicken make a perfect dish for my picky eater too.. thank you for the recipe :)
Thanks for trying my lemon-garlic braised chicken and potatoes.
I’m going to try this recipe, I have a jar of preserved lemons, what amount would you suggest I use..thanks in advance.
Sorry I am not sure about preserved lemons, you can try to use a couple to start and add more to taste.