This chicken thighs recipe takes just 1 pot and 4 steps to make

Audrey Michels

Contributing Writer

Sometimes leftovers aren't desirable. They lurk in your fridge and make you feel guilty the longer they sit. When you're not looking to add dishes to your fridge, this recipe is here for you — and it's almost certain you won't have any leftovers. The sauce is something special. Seriously, the dish may look simple, but once it spends some time in the oven, it turns a basic chicken and potato dish into a memorable meal. And with only four steps, it’s so simple you won’t mind the requests to make it again and again.

You can personalize the recipe by adding other vegetables to the mix or finishing off the oven time with a quick broil to really brown the chicken and add to the texture of the dish. No matter your skill level as a cook, you can serve up this mouthwatering meal with pride.

Cooktop Cove

One-pot chicken thighs with honey-lemon pan sauce

10 minutes

30 minutes

40 minutes

1/3 cup lemon juice

2 tablespoons olive oil

3 tablespoons honey

1 teaspoon Dijon mustard

3 cloves garlic, minced

1 pound boneless, skinless chicken thighs

½ pound small potatoes, chopped

Salt and pepper

Preheat the oven to 400 F.

In a small bowl, whisk to combine the lemon juice, olive oil, honey, mustard and minced garlic.

Place the chicken and potatoes in the bottom of an oven-proof pot or baking dish, and season with salt and pepper.

Pour the lemon-honey sauce over top, and bake for 20-30 minutes, or until the chicken is fully cooked. Serve immediately.

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