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Juicy chicken thighs, potatoes, and carrots simmered in a lemony broth makes this Dutch Oven Lemon Chicken an easy, one-pot comfort meal everyone loves.
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Dutch Oven Lemon Chicken

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
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.