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.
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.
Menu and Meal Ideas
Iceberg Latte
Parmesan Roasted Potatoes
Garlic Herb Parmesan Croutons
Other Recipes You Might Like
- Baked Chicken and Potato Casserole
- Italian Braised Chicken
- Chicken with Sauteed Mushroom
- Braised Chicken with Carrot and Mushroom
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Lemon-Garlic Chicken and Potatoes Recipe
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!!
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
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Preheat oven to 450F. 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.
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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.
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Shashi at RunninSrilankan
I love the combo of lemon and chicken – this sounds like such a wonderful idea for dinner – thanks so much for sharing.
Tony
Thanks Bee, another scrummy recipe to try out. Keep them comming. Just love them all.
Rasa Malaysia
Thanks Tony! :)
Liz
Thank you for the nice recipe, Bee.
Rasa Malaysia
Thanks Liz.
Jane
When do you add the cornstarch?
Rasa Malaysia
I opted out the cornstarch from the original recipe. Recipe updated and without cornstarch.
Rhonda Wilks
What do you do with the cornstarch?
Rasa Malaysia
I opted out the cornstarch from the original recipe. Recipe updated and without cornstarch.
Matthew
The recipe never actually says what you are supposed to do with the cornstarch. Obviously it will thicken the sauce – but do you add it to the chicken broth before or after the pan goes in the oven?
Rasa Malaysia
I opted out the cornstarch from the original recipe. Recipe updated.
MHRey13
Alas. Something simple and easy even for me to try. Just wondering, why did you omitted the cornstarch in this recipe? will it change anything with or without the addition of cornstarch, aside from what others have mentioned, thickening of sauce? Please and Thank You :)
Rasa Malaysia
I omitted because I don’t like starchy and thicker sauce. I like it the way it is. :)
Anna
I’d love to try making this for dinner later tonight. Would using dried thyme work as well? What would be the equivalent measurement, please? Thanks! xx
Rasa Malaysia
You can use a little bit more as fresh thymes has more aromas and fragrance.
Sheila Shahani
You give tempting pictures of food, but it is hard to find the recipes of them. I feel very frustrated.
Rasa Malaysia
Hi Sheila – the recipe link is at the bottom of the page, which says RECIPE HERE. https://rasamalaysia.com/lemon-garlic-chicken-and-potatoes/2/
Akshita
Hi! When you say roast in the oven, does that mean on the broil setting or the bake one? Thanks :)
Rasa Malaysia
Bake setting. :)
Alicia
Thanks for the recipe, Bee. Tried this out but the whole dish tasted bitter. Any idea why?
Rasa Malaysia
Too much lemon, your lemon might be big, I used a very small lemon.
Phillipa
I’m going to try this recipe, I have a jar of preserved lemons, what amount would you suggest I use..thanks in advance.
Rasa Malaysia
Sorry I am not sure about preserved lemons, you can try to use a couple to start and add more to taste.
smitha
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 :)
Rasa Malaysia
Thanks for trying my lemon-garlic braised chicken and potatoes.
Emily T.
Made this last night! Simple and delicious! Will make it often!
Thanks for another great recipe!
Rasa Malaysia
Thanks Emily!