Quick Dutch Oven Lemon Chicken

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Dutch Oven Lemon Chicken recipe is one of my favorite easy dinners to make when I want something hearty, wholesome, and full of flavor. This one-pot Lemon Chicken in Dutch Oven recipe combines crispy chicken thighs, tender vegetables, and bright lemon slices all cooked together for the kind of cozy, satisfying meal my family always looks forward to. The Dutch oven locks in moisture and makes cleanup a breeze, and it is just one of the many reasons I keep coming back to this Dutch Oven Lemon Chicken on busy weeknights or laid-back weekends.

Do you like this recipe? Try also my BBQ chicken and Chicken pot pie as well.

Ingredients for Dutch Oven Lemon Chicken

You only need a few fresh ingredients to make my cozy, one-pot Dutch Oven Lemon Chicken:

• Bone-in, skin-on chicken thighs
• Salt
• Black pepper
• Olive oil
• Yellow onion
• Garlic
• Carrots
• Baby potatoes
• Lemon
• Fresh rosemary
• Fresh thyme
• Chicken broth

Instructions for Dutch Oven Lemon Chicken

1. Preheat the oven to 375°F.
2. Pat the chicken thighs dry and season with salt and black pepper on both sides.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 4–5 minutes until golden. Flip and cook for 2–3 minutes more. Transfer the chicken to a clean plate.
4. Add the sliced onion and carrots to the Dutch oven. Sauté for 5–6 minutes until starting to soften.
5. Stir in the garlic and cook for 1 minute, just until fragrant.
6. Pour in the chicken broth, scraping up any browned bits from the bottom. Add salt and pepper to taste. Let it simmer for 1 minute.
7. Add the baby potatoes, rosemary, and thyme to the pot. Nestle the seared chicken thighs on top, then layer the lemon slices over the chicken.
8. Cover with the lid and transfer to the oven. Bake for 35–40 minutes, or until the chicken is fully cooked and the vegetables are tender (internal temp: 165°F).
9. Remove from the oven. Serve Dutch Oven Lemon Chicken warm with the vegetables and pan juices spooned over top.

Tips & Substitutions

• Use bone-in, skin-on thighs for the best flavor.
  The skin crisps up beautifully when seared, and the bone keeps the meat juicy during baking.
• Swap baby potatoes for Yukon golds or red potatoes.
  Just chop them into chunks so they cook evenly.
• Fresh herbs are best
  If necessary, you can substitute 1 teaspoon dried rosemary and 1 teaspoon dried thyme.

Storage & Reheating Dutch Oven Lemon Chicken

• Storing:
  Let the meal cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
• Freezing:
  Lemon Chicken freezes well. Spoon the chicken, vegetables, and some of the broth into freezer-safe containers or bags. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating:
  Reheat the Lemon Chicken from Dutch Oven gently in a covered Dutch oven over medium-low heat until warmed through. If the broth has thickened too much, add a splash of chicken stock or water to loosen it up. For individual portions, microwave until heated through.

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Dutch Oven Lemon Chicken

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Servings: 4 people

Ingredients 

• 8 bone-in skin-on chicken thighs
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 yellow onion sliced
• 3 cloves garlic minced
• 3 large carrots peeled and cut into chunks
• 1 pound baby potatoes halved
• 1 lemon thinly sliced
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 cup chicken broth

Instructions

• Preheat the oven to 375°F.
• Pat the chicken thighs dry and season with salt and black pepper on both sides.
• Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 4–5 minutes until golden. Flip and cook for 2–3 minutes more. Transfer the chicken to a clean plate.
• Add the sliced onion and carrots to the Dutch oven. Sauté for 5–6 minutes until starting to soften.
• Stir in the garlic and cook for 1 minute, just until fragrant.
• Pour in the chicken broth, scraping up any browned bits from the bottom. Add salt and pepper to taste. Let it simmer for 1 minute.
• Add the baby potatoes, rosemary, and thyme to the Dutch oven. Nestle the seared chicken thighs on top, then layer the lemon slices over the chicken.
• Cover with the lid and transfer to the oven. Bake for 35–40 minutes, or until the chicken is fully cooked and the vegetables are tender (internal temp: 165°F).
• Remove from the oven. Serve Lemon Chicken Thighs warm with the vegetables and pan juices spooned over top.