One-Pot Lemon Herb Chicken with Vegetables

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 lemon (zested and juiced)
• 1 cup low sodium chicken broth
• 1 cup baby carrots
• 1 cup green beans, trimmed
• 1 cup baby potatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, garlic powder, and dried oregano.
2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and cook additional 2 minutes. Remove chicken and set aside.
3. In the same pan, add the minced garlic and cook for 30 seconds until fragrant.
4. Add the baby potatoes, carrots, and green beans to the pan. Stir to coat with the pan drippings and cook for 3 minutes.
5. Pour in the chicken broth, lemon juice, and lemon zest. Stir gently to combine.
6. Return chicken thighs to the pan, skin-side up, nestling them among the vegetables. Bring the mixture to a simmer.
7. Cover the pan with a tight-fitting lid and reduce heat to medium-low. Cook for 20 minutes or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
8. Remove from heat, sprinkle fresh parsley over the top, and let rest for 5 minutes before serving. Spoon sauce over chicken and vegetables.

Chef tips

• If you don’t have bone-in thighs, boneless skin-on thighs can be used but reduce cooking time by 5 minutes to avoid drying out.
• For a gluten-free option, ensure the chicken broth is gluten-free or use homemade broth.
• You can swap green beans for asparagus or snap peas based on seasonal availability.
• If baby potatoes are unavailable, dice regular potatoes into 1-inch chunks but adjust cooking time as needed.