One-Pot Lemon Chicken with Crispy Potatoes

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 6

Why I Love This Recipe

This meal is cozy, low-lift, and full of flavor. Everything cooks together in one Dutch oven, so cleanup’s easy, and the chicken comes out perfectly golden while the potatoes soak up all that lemony garlic goodness underneath. It’s one of those dinners that feels both effortless and elevated—especially when you’re hosting friends. The bright arugula and pear salad on the side adds a fresh, crisp balance that ties the whole meal together.

Ingredients

Chicken & Potatoes

• 6 bone-in, skin-on chicken thighs

• 1½ lbs baby potato medley (red, gold, or tri-color), halved

• 1 lemon (zest + juice)

• 3 cloves garlic, minced

• 2 tbsp olive oil (plus extra for drizzling)

• 1 tbsp Dijon mustard (optional but adds brightness)

• 2 tsp chopped fresh rosemary

• 1 tsp thyme

• Salt and black pepper, to taste

• ¼ cup Sauvignon Blanc (optional, adds brightness and depth)

Arugula & Pear Salad

• 5 oz arugula (or baby spinach)

• 1 ripe pear, thinly sliced

• ¼ cup chopped pecans or walnuts

• ¼ cup dried cranberries (optional)

Maple-Dijon Vinaigrette

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• 1 tsp maple syrup or honey

• Salt + pepper to taste

Instructions

For the Chicken & Potatoes

1. Preheat the oven to 400°F.

2. In a small bowl, whisk together olive oil, garlic, Dijon mustard, lemon zest, rosemary, thyme, salt, and pepper.

3. Add the mixture to the Dutch oven and toss with the potatoes until coated.

4. Pour in the Sauvignon Blanc, letting it lightly coat the bottom of the pot.

5. Nestle chicken thighs on top, skin-side up. Drizzle with a little olive oil and squeeze lemon juice over everything.

6. Roast uncovered for 45-50 minutes, or until the chicken is golden and reaches 165°F internally.

7. Sprinkle extra rosemary or lemon zest on top before serving.

For the Salad

1. Whisk dressing ingredients until smooth.

2. Toss arugula with pear slices, nuts, and cranberries.

3. Drizzle with dressing right before serving.

Tip: Save a few pear slices for the kids—simple and sweet.

Notes

• Wine tip: Use Sauvignon Blanc or another crisp white—avoid sweet wines.

• Make it ahead: Marinate chicken up to 24 hours in advance.

• Cleanup bonus: You’ll only need one Dutch oven and one salad bowl.

• Pair it with: A lemon twist martini—clean, bright, and perfect with the citrusy chicken.