One-Pot Lemon Herb Chicken with New Potatoes & Spring Greens

One-Pot Lemon Herb Chicken with New Potatoes – 40-Minute Farm-to-Table Dinner

Weeknight dinners don’t get easier or more rustic than this. One pan, fresh herbs from the garden (or market), and bright lemon — pure farm-to-table comfort.

One-Pot Lemon Herb Chicken with New Potatoes & Spring Greens

Recipe by The Warm ForkCourse: Farm-to-Table Basics, Quick u0026amp; Healthy, Spring Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Ingredients

• 6–8 bone-in chicken thighs

• 500 g new potatoes, halved

• 200 g spring greens or baby spinach

• 2 spring onions, sliced

• 2 garlic cloves

• Juice + zest of 2 lemons

• Fresh rosemary & thyme

• 2 tbsp olive oil

• Salt & pepper

Directions

• Brown chicken in oil in a large ovenproof pan (8 min). Remove.
• Add potatoes, onions, garlic, herbs; cook 5 min.
• Return chicken, add lemon juice + 100 ml water. Cover and simmer 20 min.
• Stir in greens for final 3 min until wilted

Notes

• Farm-to-Table Tip: New potatoes from local farmers taste so much better — look for the smallest ones!

→ My go-to cast-iron skillet goes straight from stove to table: Cast Iron Skillet

→ These herb scissors cut fresh rosemary in seconds: Herb Scissors

→ This lemon zester is used in almost every recipe: Lemon Zester

One-pan magic! Tell me what herbs you used in the comments 🌿🍴