Why boneless chicken thighs instead of bone in?

My family prefers them as they are quite a bit easier to eat and they cook faster in the oven. Feel free to use bone in, but make sure to wait to remove from the oven until that internal temperature reaches 165 degrees.

Store in a sealed container for up to 3 days. To reheat, add back in the dutch oven covered over medium low heat until hot or heat up in a 350 degree oven on a cookie sheet. I don't recommend the microwave because chicken tastes weird in there.

Lemon Chicken Thighs and Potatoes (One Pot)

Name: Lemon Chicken Thighs and Potatoes (One Pot)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Greek
Ingredients: 4 boneless skinless chicken thighs, approximately 1.25 lbs; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons olive oil; 1/2 cup yellow onion, diced; 1 lb mini gold potatoes, sliced in half; 1/2 teaspoon dried oregano; 1/2 teaspoon dried parsley; 1/2 teaspoon paprika; 3 garlic cloves, minced; 1 tablespoon dijon mustard; 1/2 cup chicken stock; juice from 1 lemon; 1 tablespoon fresh dill, minced

Description

Lemon Chicken Thighs and Potatoes are inspired with Greek flavors and make the perfect weeknight dinner. This filling dinner cooks all in the dutch oven for a one pot recipe, which means easy clean up. Ready in under 40 minutes!

Ingredients

Scale

4 boneless skinless chicken thighs, approximately 1.25 lbs
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1/2 cup yellow onion, diced
1 lb mini gold potatoes, sliced in half
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon paprika
3 garlic cloves, minced
1 tablespoon dijon mustard
1/2 cup chicken stock
juice from 1 lemon
1 tablespoon fresh dill, minced

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Instructions

Preheat the oven to 375 degrees. Dice onions, slice the potatoes and lemon in half, and mince garlic and dill.
Trim up the boneless chicken thighs and pat them dry with paper towels. Season each side with salt and pepper.
Heat a large Dutch Oven on the skillet to medium. Add in 1 tablespoon of olive oil, then sear the chicken thighs for 2 minutes on each side. Transfer to plate.
Add remaining tablespoon of olive oil into dutch oven. Toss in onions and cook for 2 minutes, stirring often. Add in potatoes and cook for another 2 minutes.
Stir in garlic, spices, dijon mustard, chicken stock and lemon juice. Stir well. Nestle in the chicken thighs and add the juiced lemon halves. Bake covered for 18-20 minutes until the potatoes are tender and internal temperature of the chicken is at least 165 degrees. If it's over that temp, it's okay, the chicken thighs give more forgiveness than chicken breast.
Remove the dutch oven lid and return to oven on high broil for a few minutes to crisp things up a bit.
Sprinkle fresh dill over the dish and enjoy. The pot will have some really flavor packed sauce on the bottom, so I pour that over when I serve it and I like to top mine with a dollop of sour cream too.

Equipment

Cutting Board

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dutch oven

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wusthof knife

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Notes

Only sauté the chicken thighs for 2 minutes on each side, then let the oven finish them up.
Make sure to slice the potatoes in half, or quarters if on the larger side, to ensure they cook through.
At the end of cooking, check the internal temperature of the chicken is at least 165 degrees internally and that the potatoes are cooked. If the chicken is cooked, but the potatoes are not, remove the chicken to a plate and cover with foil, then return the potatoes back to the oven until tender.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked
Cuisine: Greek