Lemon-Garlic Braised Chicken And Potatoes

Lemon-garlic chicken in a single pot with potatoes. With only one pot to wash, you can feed the entire family and still have time to spare.

I recently bought “One Pot: From the Kitchen of Martha Stewart Living,” a brand-new cookbook. The cookbook’s focus is on one-pot meals made in a skillet, pan, slow cooker, or stockpot, for example.

To learn new recipes and cut down on the amount of time spent in the kitchen cleaning pots and pans, I decided to get this cookbook.

Even though we run our dishes through the dishwasher, there is still enough rinsing and cleaning to be done before they go into the machine.

One by one, I’ll show you the recipes I’ve saved to attempt. This lemon-garlic-braised chicken with potatoes is the first course.

My 4-year-old picky eater would eat everything in this recipe, so it caught my eye. The “will my finicky eater eat it?” test has become an essential part of my cooking process.

First, you pan-fry the chicken until it’s golden brown on all sides, then add all of your other ingredients and finish cooking in a baking dish in the oven.

The oven does most of the work, so there aren’t many cleanups required.

This lemon-garlic braised chicken and potato recipe was a big hit with us. You can really taste the Mediterranean influence in this dish because of the lemony-garlic-savory sauce and the perfectly cooked potatoes.

We complete the dinner by adding some plain pasta to the dish.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 580 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.



  • 8 cloves garlic, smashed and peeled
  • 6 sprigs thyme
  • 1 small lemon, cut into wedges
  • 12 oz. (340 g) baby, new potatoes, or fingerling potatoes
  • 1/2 teaspoon salt
  • 1/2 cup cherry tomatoes
  • 6 bone-in chicken thighs
  • 1 1/4 cups chicken broth
  • coarse salt
  • 1 tablespoon extra-virgin olive oil


  1. Preheat the oven to 450°F (232°C). Salt and pepper the chicken. Heat the oil in a big skillet over medium-low heat until it shimmers. Cook the chicken for about 5 minutes with the skin side down in the pan. Add potatoes, garlic, lemon, cherry tomatoes, and thyme to the chicken after it’s been flipped. Briskly bring the mixture to a boil, then add the chicken broth and 1/2 tsp salt.
  2. Transfer the skillet to the oven. At roughly 30 minutes into the roasting process, take the chicken from the oven and allow it to rest for a few minutes. To serve, immediately remove from the oven.
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