Lemon-Garlic Braised Chicken and Potatoes
Published May 14, 2018
Updated Sep 30, 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.
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.
Frequently Asked Questions
This recipe is only 580 calories per serving.
What To Serve With Lemon Garlic Braised Chicken And Potatoes
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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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 potatoes, 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 the oven to 450°F (232°C). Season the chicken with salt. In a large, heavy, ovenproof skillet, heat the oil over medium heat. Add the chicken, skin-side down, and cook until browned, about 5 minutes.
- Flip the chicken and add the potatoes, garlic, lemon, cherry tomatoes, and thyme. Pour in the chicken broth and 1/2 teaspoon of salt, and bring it to a boil.
- Transfer the skillet to the oven. Roast, stirring the potatoes halfway through, until the potatoes are tender and the chicken is cooked through, about 30 minutes. Remove from the oven and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the recipe, Bee. Tried this out but the whole dish tasted bitter. Any idea why?
Too much lemon, your lemon might be big, I used a very small lemon.
Hi! When you say roast in the oven, does that mean on the broil setting or the bake one? Thanks :)
Bake setting. :)
You give tempting pictures of food, but it is hard to find the recipes of them. I feel very frustrated.
Hi Sheila – the recipe link is at the bottom of the page, which says RECIPE HERE. https://www.666630.xyz/lemon-garlic-chicken-and-potatoes/2/
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
You can use a little bit more as fresh thymes has more aromas and fragrance.
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 :)
I omitted because I don’t like starchy and thicker sauce. I like it the way it is. :)
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?
I opted out the cornstarch from the original recipe. Recipe updated.
What do you do with the cornstarch?
I opted out the cornstarch from the original recipe. Recipe updated and without cornstarch.
When do you add the cornstarch?
I opted out the cornstarch from the original recipe. Recipe updated and without cornstarch.
Thank you for the nice recipe, Bee.
Thanks Liz.
I love the combo of lemon and chicken – this sounds like such a wonderful idea for dinner – thanks so much for sharing.
Thanks Bee, another scrummy recipe to try out. Keep them comming. Just love them all.
Thanks Tony! :)