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Zesty Lemon Chicken One Pot Recipe for Easy Flavorful Meals

Zesty Lemon Chicken One Pot Recipe for Easy Flavorful Meals - Featured Image
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Learn how to make delicious lemon chicken one pot recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 tablespoon olive oil (or bacon drippings for extra soul)
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth (substitute with vegetable broth if preferred)
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup baby potatoes, halved (optional, for a heartier meal)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Start by patting the chicken thighs dry with paper towels — this helps the skin get nice and crispy. Season both sides generously with salt, pepper, smoked paprika, and half of the thyme.
  2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil shimmers, add the chicken thighs skin-side down. Let them cook undisturbed for about 5 to 7 minutes, or until the skin is golden and crisp. Flip and brown the other side for another 4 minutes. Remove the chicken and set aside.
  3. Lower the heat to medium. Add the sliced onions to the same pot. Stir occasionally, scraping up those browned bits from the bottom — that’s where the flavor lives. Cook until the onions are soft and just starting to caramelize, about 8 minutes.
  4. Add the minced garlic and cook for another minute, until fragrant.
  5. Pour in the chicken broth and lemon juice, scraping the pot to lift any remaining browned bits. Stir in the lemon zest and the remaining thyme. Taste and season with a little more salt and pepper if needed.
  6. If using, nestle the baby potatoes into the broth around the onions. Return the chicken thighs to the pot, skin-side up, arranging them so they’re partially submerged in the liquid but the skin stays exposed to keep crisping.
  7. Cover the pot with a lid and reduce the heat to low. Let everything simmer gently for 25 to 30 minutes, or until the chicken is cooked through and the potatoes are tender when pierced with a fork.
  8. For a little extra crisp, remove the lid during the last 5 minutes of cooking. This helps evaporate excess liquid and keeps that chicken skin beautifully golden.
  9. Sprinkle freshly chopped parsley over the top before serving. Spoon some of the lemony broth over the chicken and potatoes for that extra touch of comfort.

Find it online: https://claracooking.com/lemon-chicken-one-pot-recipe/