My go-to weekend dinner recipe. Chicken packed with citrus flavor plus potatoes. The first half of the process can be done in an Instant Pot®, and the second half in the oven for even browning. Or you can use an iron skillet throughout.


Recipe Summary

15 mins
35 mins
50 mins
2 chicken thighs


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Rub chicken with 1 tablespoon lemon juice, sea salt, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and place the chicken in the pot, skin-side down. Cook for 5 minutes. Turn over and cook until chicken releases some juices and the skin is lightly browned, about 5 minutes more. Add broth. Transfer chicken to a baking dish.

  • Add potatoes, remaining lemon juice, lemon slices, oregano, parsley, rosemary, thyme, 2 teaspoons salt, 1 teaspoon black pepper, and garlic to the pressure cooker. Cook and stir until flavors blend, about 3 minutes. Add cilantro and mix well. Spoon mixture on top of the chicken in the baking dish. Ensure the potatoes are well-coated with herbs. Cover the dish with a piece of aluminum foil and poke a few holes in it.

  • Bake in the preheated oven until chicken is brown on the outside and no longer pink on the inside, and potatoes are tender, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Serve hot.

Cook's Note:

If using an iron skillet, transfer skillet directly from oven to the stovetop and cook for another 5 minutes to speed up the roasting process.

Nutrition Facts

607 calories; protein 27.6g 55% DV; carbohydrates 68.7g 22% DV; fat 29.7g 46% DV; cholesterol 70.8mg 24% DV; sodium 2592.6mg 104% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
Excelent recipe; absolutely delicious! Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I used a cut up chicken. All the pieces were juicy and well flavored. I will make this recipe again. Read More
Rating: 5 stars
Tasty dish! Tweaked the cooking process due to a glass cooktop and an oven that was out of commission. What else does a guy have to cook with? A gas grill! Used chicken breasts instead. Put the chicken in a iron skillet and a bit of chicken broth to brown each side then added the potatoes and herbs/lemon mixture. Low heat for about half an hour. Turned out great with plenty of leftovers. Will be using this while camping in the summer/fall season. Two thumbs up! Read More
Rating: 4 stars
Don't have a quick pot so I roasted in oven. Potatoes were done seperately with herbs and oil. Read More
Rating: 4 stars
I haven't made this yet but wondering what is the point of using the Instant Pot? The saute function is the worst one on the IP and it's not wide enough. Why not just use a frypan? Read More
Rating: 5 stars
Excelent recipe; absolutely delicious! Read More