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

• 4 tbsp olive oil

• 6 cloves garlic, minced

• 2 tbsp Dijon mustard

• Zest of 2 lemons

• Juice of 1 lemon

• 4 tsp chopped fresh rosemary

• 2 tsp thyme

• Salt and black pepper, to taste

• ¼ cup Sauvignon Blanc (optional, adds brightness)

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 the olive oil, garlic, Dijon mustard, lemon zest, lemon juice, rosemary, thyme, salt, and pepper.

3. Scoop out half of the marinade and set aside—you’ll use this to drizzle over the chicken after it cooks.

4. Add the remaining half of the marinade to the Dutch oven and toss with the potatoes until coated.

5. Pour in the Sauvignon Blanc so it lightly coats the bottom.

6. Nestle the chicken thighs on top, skin-side up. Drizzle with a little extra olive oil.

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

8. Warm the reserved marinade for 20–30 seconds, then spoon it over the chicken right before serving.

9. Sprinkle with extra rosemary or lemon zest if you like a pop of brightness.

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

• Marinade tip: Warming the reserved marinade gives you a glossy, flavorful finish without tasting too acidic.

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

• Make ahead: Marinate the chicken (using the full doubled marinade) up to 24 hours ahead; just separate out the “drizzle half” before refrigerating.

• Cleanup bonus: This dinner only needs a Dutch oven and one salad bowl.

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