dinner · Best in spring
One-Pot Lemon Herb Chicken
Chicken thighs braised with spring vegetables, lemon, and fresh herbs in a single pot. The lemon brightens everything — the chicken, the vegetables, the broth. A dinner that tastes like effort but requires almost none. Serve with bread to soak up the pan juices.
Ingredients
🌱 From Your Homestead
- fresh herbs (thyme, rosemary, parsley)
- garlic (6 cloves)
- spring onions or leeks (2)
🛒 From the Store
- bone-in chicken thighs (4)
- lemon (2, sliced)
- artichoke hearts (1 can, optional)
- chicken broth (1 cup)
- white wine (1/2 cup)
- olive oil
- capers (1 tbsp)
- salt
- pepper
How to Make It
- Gather your ingredients: fresh herbs (thyme, rosemary, parsley), garlic (6 cloves), spring onions or leeks (2), bone-in chicken thighs (4), lemon (2, sliced), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh herbs (thyme, rosemary, parsley), garlic (6 cloves), spring onions or leeks (2).
- Sear the chicken skin-side down for a full 5 minutes without moving it — the skin should be deeply golden and crispy before you flip. If it sticks, it's not ready. When it releases from the pan on its own, it's time to flip.
- Cook for approximately 50 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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