One-Pan Lemon Herb Chicken Thighs with Sweet Corn & Baby Potatoes
Description
A sunny skillet supper bursting with gentle Swedish-inspired flavors—easy on the cleanup and big on comfort.
Ingredients
- 1.5–2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp butter (or dairy-free alternative)
- 1 lemon, sliced (half juiced, half in rounds)
- 2 cloves garlic, minced
- 1 tsp Dijon mustard (optional, for mellow tang)
- 1 tbsp fresh dill or parsley, chopped (or 1 tsp dried)
- Salt & pepper, to taste
- 1.5 cups baby potatoes, halved
- 1.5 cups sweet corn (fresh or frozen)
- 1 red bell pepper, sliced into strips
- 1 small zucchini, sliced into rounds
- cherry tomatoes (optional for color)
- peas (optional for color)
Veggie Add-ins:
Instructions
- 1 Preheat oven to 425°F (220°C).
- 2
In a large oven-safe skillet or sheet pan, toss baby potatoes with olive oil, a pinch of salt, and pepper. Roast for 10 minutes to give them a head start.- 3
Meanwhile, mix butter, garlic, lemon juice, Dijon (if using), and herbs.- 4
Remove the pan, scoot potatoes to the side, and add chicken thighs. Brush with the herb-lemon butter. Scatter bell peppers, zucchini, and corn around. Top everything with lemon slices.- 5
Return to oven and roast for 20–25 more minutes, or until chicken is cooked through and veggies are tender.- 6
Garnish with extra herbs if you like, and serve right from the pan!NoteSwede Dish Tips:
- Swap in carrots or peas if your little ones prefer softer textures.
- Leftovers make a great lunchbox bento with a side of lingonberry sauce or Skyr dip!
Abby PhillipsFoodie + Boy Mom - 2