One-Pot Lemon Chicken with Vegetables
This One-Pot Lemon Chicken with Vegetables captures the essence of a comforting meal with succulent chicken infused with lemon and surrounded by tender veggies.
Ingredients
Main ingredients
- 4 boneless, skinless chicken thighs (or breasts for a leaner option)
- 2 lemons (juice and zest from one, slices from the other)
- 2 cups mixed vegetables (like carrots, bell peppers, and zucchini)
- 4 cloves garlic (minced)
- 1 onion (sliced, red or yellow for added sweetness)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh if you have it)
- Salt and pepper to taste
- Fresh parsley (for garnish, optional)
Instructions
Preparation
- Start by washing and chopping your vegetables and mincing garlic. Zest one lemon and juice both lemons into a small bowl.
Cooking
- In a large pot or Dutch oven, heat the olive oil over medium heat until it shimmers.
- Season the chicken thighs with salt, pepper, and dried thyme. Add them to the pot, arranging them so they aren’t crowded. Sear for about 5 minutes until they are golden brown.
- Flip the chicken over and add the onion and garlic. Sauté for a couple of minutes until fragrant.
- Add the lemon juice and zest, along with the vegetables. Stir everything together, coating the veggies in that delicious lemony goodness.
- Pour in enough water or chicken broth to cover the bottom of the pot (about 1/2 cup). Bring to a gentle simmer, then cover and cook for about 20 minutes until the chicken is cooked through (internal temp should reach 165°F).
- Once cooked, sprinkle with fresh parsley, and serve the chicken and veggies right from the pot.
Notes
This recipe is adaptable. You can add cherry tomatoes, marinate the chicken overnight, or replace the chicken with chickpeas or tofu for a vegetarian option. Let the dish rest for 5-10 minutes before serving, and save the lemon wedges for serving.