This one-pot lemon-basil chicken and potatoes is so easy to make and oh-so-tasty. It’s perfect for those days when only a one-pot meal will do!
Who doesn’t love an easy, versatile one-pot meal on a weeknight? Easy cleanup, no fuss, and so tasty is what dream meals are made of.
This recipe has just a few components and about 30–40 minutes of cooking time. The result? Perfectly cooked chicken, tender potatoes, and a simple, bright, and zingy sauce.
The secret weapon in this lemon-basil chicken and potatoes? A tiny splash of Fruit and Flower Vinegar at the end. You can pick up a jar from the shop or you can replace it with your favorite vinegar.
Try this one-pot meal with balsamic, white wine vinegar, or red wine vinegar. You can also skip the vinegar if the lemon juice gives you enough acidity!
What you need to make it:
- Bone-in, skin-on chicken thighs
- Yellow onion
- Red pepper flakes, optional
- Yellow or red potatoes
- Minced garlic
- Water or chicken stock
- Lemon juice
- Vinegar, if you like
How to make this recipe:
This recipe is such a breeze, you’ll love it! First, start by browning the chicken thighs in a very lightly greased wide skillet. Be sure not to crowd the pan. Cook the chicken, skin-side down, for 5–6 minutes until the skin is very crispy and golden brown. Flip and cook 1–2 minutes more.
Next, add the onion. Once the onion is softened, add a bit of butter and then the potatoes and cook an additional 8–10 minutes. Stir them often so they don’t burn!
From there, add garlic and tomatoes and the water or chicken stock. Next, place the chicken thighs on top, skin-side up, and then bake at 400ºF for 15–25 minutes or until the potatoes are fork-tender and the chicken registers 165ºF on an instant-read thermometer.
To finish it up, return the skillet to the stovetop and transfer the chicken to a plate. Return the potatoes to a boil and add the basil, lemon juice, and a touch of vinegar if you like. That’s it! it’s so easy to make and so flavorful.
Looking for more chicken recipes? Check my archives!
If you made this one-pot lemon-basil chicken and potatoes recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
One-Pot Lemon-Basil Chicken and Potatoes
- Large skillet or wide pot
- 4 bone-in skin-on chicken thighs
- 1 teaspoon neutral oil
- 1 yellow onion peeled and thinly sliced
- 3 tablespoons butter
- 1½ pounds yellow potatoes cubed
- ½ teaspoon red pepper flakes optional
- 6 cloves garlic peeled and minced
- 1 pound Roma tomatoes quartered
- 1 cup water or chicken stock
- .5 ounces basil leaves thinly sliced, a few basil leaves reserved for garnish
- ½ lemon juiced
- 1 teaspoon fruit and flower vinegar or vinegar or your choice, optional
- Salt and pepper to taste
Prepare the chicken:
- Preheat the oven to 400ºF.
- Pat the chicken dry and season all over with salt and pepper.
Fry the chicken:
- Heat the neutral oil in a wide skillet over medium-high heat. Once hot, add the chicken, skin-side down, and cook without moving for 5–6 minutes or until the skin turns deep golden-brown. Flip and cook an additional 2–3 minutes. Transfer to a plate.
Cook the vegetables:
- Add the sliced onion to the skillet and cook over medium heat for 5–6 minutes until just beginning to soften. Add the butter. Once melted, add the potatoes and season them all over with salt and pepper. Cook for 8–12 minutes until the potatoes deepen in color. Season with salt, pepper, and red pepper flakes if you like.
- Add the garlic and cook for 1 minute. Next, add the tomatoes and cook for an additional 3 minutes. Season lightly with salt and pepper.
Bake the chicken:
- Pour in the water or chicken stock and bring to a boil. Turn off the heat. Place the chicken on the potatoes, skin-side up, and transfer to the oven. Bake for 20–30 minutes or until an instant-read thermometer reaches 165ºF and the potatoes are fork-tender.
Finish the sauce:
- Return the skillet to the stovetop. Transfer the chicken thighs to a plate. Turn the heat on the skillet to high, and once boiling, add the basil, lemon juice, and vinegar. Cook for 3–4 minutes or until the sauce has reduced slightly. Taste and season.
- Spoon the potatoes into shallow bowls and place a chicken thigh on top. Garnish with more basil, if you like. Enjoy!